Ethiopia Amber #311 CM Natural

Drying bed in Ethiopia at Messina Village

vol.4

[ 1 ] Coffee

Country: Ethiopia
Lot: Amber #311 CM Natural
Variety: Heirloom
Process: Carbonic Maceration Natural 
Region: Kochere

 

[ 2 ] Notes

Roast degree: Light
Flavor notes: Honey - Yellow Peach - Mandarine
Acidity ●●●●○ 
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○

 

[ 3 ] Story

This time, I reached to Project Origin to source something special. Project Origin was founded by the 2015 World Barista Champion Sasa Sestic. They are known to source incredibly high-quality coffee from around the world while giving a positive impact to the coffee producers through sustainable practices and ongoing development to the community.

This CM coffee was introduced by Sasa at the world championship in 2015. Since then, the CM processed coffee has gained popularity among competitors.  

So what is it? 

‘CM’ stands for Carbonic Maceration. It is a process adopted from winemaking which utilize carbon dioxide and temperature/humidity control environment to accentuate the certain characteristic of coffee. It’s a bit like steroids on coffee. Currently, Project Origin offers 4 types of CM coffee which are: Diamond, Jasper, Amber, and Indigo. Each name represents specific flavor profiles.

This lot is called Amber #311 CM Natural. 

So why Amber? 

Because it shows a flavor profile of orange and yellow fruits with improved sweetness. This CM technique maximizes the delicacy and transparency of flavor.

 

 

[ 4 ] Brewing

Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press

Coffee to Water Ratio
55-60g of coffee: 1L of water

-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 96C / Inverted method. Steep 2min and quick stir and push

-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 96C / Steep 2min and drain

-Plunger / French Press
Grind size - Table Salt like (finer than above)  / Coffee 60g: Water 1000g / Water temp 96C / Steep 5min, gently push down the crust with spoon, plunge it gently 

-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 94C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed
Trouble Shooting
If the coffee tastes:
  • Too weak and dry finish ➞ Grind Finer
  • Too strong and sour ➞ Grind coarser
But keep the coffee to water ratio always the same.

 

BUY 

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