This Ethiopian coffee is from the Guji Masina Washing Station, built in 2017 as the site of the first carbonic macerated coffee production in Ethiopia. The coffee is processed using Project Origin's carbonic maceration natural process (CMN), where ripe cherries are manually sorted, subjected to specific gravity sorting, then placed as whole cherries in humidity and temperature controlled tanks with carbon dioxide injection to remove oxygen. After fermentation, the coffee is dried on raised beds for at least 30 days. Part of the Jasper selection, this coffee features a flavor profile reminiscent of red, orange, and yellow fruits with medium level intensity and maximum clarity.
