Kenya: our Supernaturals come from the talented David Ngibuini at Maguta Estate, and it is no surprise that they stand up from the crowd. Combining the natural characteristics of classic Kenyan cup profiles with intensified fruit flavours and bold body can only result in extraordinary outcomes. David has worked for many years on his fermentation techniques and so we are proud to present his work in this Supernaturals range.
Ethiopia: an already popular origin pushing the boundaries of processing possibilities. Our partners, Primrose, show exceptionally attention to detail in their processing work across multiple washing stations, but they also reserve energy towards elevating the communities around them. This flight features coffees from two washing stations: Uraga and Konga. We have been working with the Uraga Gargari station for many producing intentionally crafted coffee, and their volume and reputation is a testament to their consistency. Similarly, Konga focuses on exceptional quality of coffee whilst providing quality of life to the community who work there.
Nicaragua: an origin close to our hearts, and prominent in the natural processing techniques, it was without question that we feature Supernaturals from Nicaragua in this flight. Producer Mario Gonzales manages multiple farms, at multiple altitudes, which allows him to dry coffees in various ways that result in interesting expressions. It is his attention to detail and pursuit for excellence that inspire our partners, Bridazul, to continuously work with Mario, and it was his first placement in COE that showed the world he was worth the attention.
El Salvador: the origin that started it all. Many years ago, Saša and his team tasted a coffee on the table with producer Mauricio Salaverria, and they were all amazed at the intensity yet cleanliness in the cup. From that day, Supernatural processing techniques were trialled more and more, to become a staple offering on our Project Origin product list today. In this flight, we feature the work of producer Diego Baraona from Finca Los Pirineos, who has taken the various techniques to explore the possibilities his bourbon and pacamara varieties can expressed.
Washing Station: Maguta Estate, Kenya
Process: Supernatural
Varietal: Ruiru / SL 28 Peaberry
Altitude: 1650 – 1800 m
This lot is made of the peaberries from our MG4 lot, which was processed in an airtight environment for an extended period at a cool temperature. This slowed down fermentation to create a funky and fruity supernatural coffee experience. Drying was done on raised beds and cherries were regularly cocooned to maintain temperature during the first week of drying, and were then spread thin for the remaining twenty days of drying. Peaberries are separated during the dry milling process and typically show the fruit qualities of the original lot but also enhanced vibrancy and acidity.
Washing Station: Konga, Ethiopia
Process: Supernatural
Varietal: Heirloom
Altitude: 1800 – 2100 m
Heirloom cherries from the Konga region were hand sorted and sealed airtight in GrainPro bags for an extended time at a cool temperature. This coffee has been named Habhab, as that in the Amharic language translates to Watermelon. This coffee has wonderful flavours of watermelon and cherry and it’s so refreshing that it feels like a summer drink. It was processed by our partners in the Konga Wete station and it was one of their many successful intentionally crafted coffees this season.
Washing Station: Uraga, Ethiopia
Process: Supernatural
Varietal: Heirloom
Altitude: 1950 – 2300 m
Uraga region in Ethiopia has been building a name for themselves in the coffee world for the last few years. This region has so much to offer and our Supernatural Scarlet is one of the most impressive examples we created this year. This coffee was processed in an airtight environment for extended time. Its name: Scarlet is a representation of the colour of flavour profile. Uraga Gargari station produced more than 10 tonnes of intentionally crafted coffees with us in 2022, a true testament of their consistency and attention to detail.
Washing Station: Konga, Ethiopia
Process: Supernatural
Varietal: Heirloom
Altitude: 1800 – 2100 m
Hamerawe means purple in Amheric, and at the Konga Wete washing station, it’s not new to create these intense flavour profiles. On this lot we have dark grapes and blackcurrants as well as tropical and citric notes. This lot was created in an airtight environment for a very extended period of time. So in comparison with Habhab, which is also created by the same station, you get to see the effect of prolonged fermentation at a cool temperature.
Washing Station: Konga, Ethiopia
Process: Supernatural
Varietal: Heirloom
Altitude: 1800 – 2100 m
This profile is one of the most elegant, but it’s also one of the most popular cup profiles to enjoy! Koki means Peach in Amheric and has this name because of its stone fruit and tropical flavour profile. This lot was processed in GrainPro bags for a moderate length of time. Just enough to boost flavours whilst maintaining clarity and elegance.
Farm: El Avión, Nicaragua
Process: Supernatural
Varietal: Catuai / Catimor
Altitude: 1500 – 1750 m
At Project Origin, we have been exploring coffees from Mario Gonzalez for a couple of years. His attention to detail and pursuit for excellence its what inspires our partners, Bridazul, to continuously work with him. In 2022, his farm El Avión won the #1 place in COE allowing the global community to also appreciate the value this collaboration has created. This Supernatural lot was created in airtight containers and anaerobically fermented for a moderate amount of time. The high sugar content of the perfectly ripe cherries allowed for an intense flavour to form. This catuai and catimor blend is definitely a head-turner at the cupping table.
Farm: Los Suyates, Nicaragua
Process: Supernatural
Varietal: Catuai / Catimor
Altitude: 1450 – 1700 m
Another incredible lot from Mario Gonzalez from his farm Los Suyates which sits at a lower altitude, resulting in varying drying abilities to enhance different flavour characteristics. This lot was fermented in airtight containers for an extended period of time to deepen the bolder, darker flavours in the cup.
Farm: Los Pirineos, El Salvador
Process: Supernatural
Varietal: Bourbon
Altitude: 1300- 1600 m
After careful hand sorting, these bourbon cherries were placed in GrainPro bags and sealed airtight, then left in an ambient environment for a short time. As fermentation began and C02 was released, an anaerobic environment was created inside the bags that developed red and darker fruit qualities. These qualities are complimented by maintaining lighter fruit flavours from keeping that fermentation time short. After fermentation in bags the cherries were spread thin on raised drying beds and dried over 25 days, delivering an overall round and sweet supernatural lot.
Farm: Los Pirineos, El Salvador
Process: Supernatural
Varietal: Pacamara
Altitude: 1300- 1600 m
This supernatural lot has an array of yellow, orange and red fruit flavours developed by long fermentation whilst sealed airtight in GrainPro bags. After fermentation, these pacamara cherries were first dried under full sun, spread thin to balance moisture evenly across all the cherries and maintain high notes like lemonade and pineapple as well as florals. Then the coffee was moved under shade to finish drying slowly and keep sweetness high.
Farm: Los Pirineos, El Salvador
Process: Supernatural
Varietal: Bourbon
Altitude: 1300- 1600 m
Bourbon cherries were hand sorted and sealed airtight in GrainPro bags for an extended time at an ambient temperature. As fermentation began and C02 was released, an anaerobic environment was created inside the bags, which developed dark and orange fruit qualities. The total fermentation time was extended to boost body and sweetness. After fermentation, the cherries were dried slowly under shade to keep sweetness high and create toffee and chocolate notes.
We acknowledge the Traditional Owners of the land on which we work, the Ngunnawal people. We pay our respects to elders past, present and emerging.
