Ethiopia - Konga Indigo Lot 1212 | CM Natural - 200g


This product is currently sold out.

  • Info
  • Origin Details
  • Roast Date: Jan 13 - Limited roast - 10KG lot size.

    : Ethiopia
    Farm: Project Origin
    Producer: Project Origin
    Region: Yirgacheffe
    Harvest: 2020
    Variety: Heirloom
    Elevation: 1950-2300 MASL
    Process: Carbonic Maceration Natural
    Fermentation: Coffee cherries are picked, sorted, and placed in the tanks still in cherry. The oxygen is removed and the tank is flushed with carbon dioxide (CO2) for a period of time. Then the coffee is dried on African raised beds for 30 or more days before being stored and milled.

    Tasting Notes: Pineapple, marmalade, calamansi, creamy & milky, dark chocolate, cocoa, Dark Grape, pineapple, raspberry, prune, strawberry wine, honey, round, and sparkling acidity
    200g  - Whole Bean Only
    Availability: 38 bags

    Great for both filter and exciting espresso

  • From project origin:
    Officially launched in 2018, CM Selections are coffees created in collaboration with producers across the globe, through the use of the carbonic maceration method of fermentation. The Carbonic Maceration (CM) process was first introduced to the coffee world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in a variety of countries. CM Selection coffees exist in washed and natural processes and involve the careful control of specific yeasts during fermentation to create particular flavour experiences.

    Project origin categorized CM selections into 4 different categories:

    Indigo -
    includes coffees that have a profile intense flavour, powerful qualities, and unique elements. This includes coffees that have undergone extensive and experimental fermentation, creating bold and strong flavour profiles.

    Jasper - includes coffees which have a flavour profile reminiscent of red, orange, and yellow fruits. These coffees have undergone a range of carbonic maceration processes, in order to provide maximum flavour and clarity with medium level intensity.

    Amber - includes coffees that have delicate flavour profile and sweetness, with a flavour profile of orange and yellow fruits. The CM techniques used to process these coffee look to maximize delicacy and transparency of flavour, rather than intensity

    Diamond- includes those coffees with the most elegant and delicate of the four. The coffees in this range are floral and clean, with a refined and gentle flavour profile.