Koke: in this harvest, We pushed the range of CM processing done at Koke washing station, and the results are show-stopping, including our very first CM Natural Diamond profile. The cherries delivered to this washing station are picked from lanky looking, wild coffee trees. It is the coffee that grows so wild in the red earth and dry air that leads us to be able to produce such extraordinary profiles.
As we embark on Konga Wete Webanchi washing station’s third year producing CM coffees, we reflect on the extraordinary collaborative and community work conducted around this station. Our exporting partners, Primrose, chose this area for a new washing station due to its access to electricity, and it is built next to a school near the town of Wete, allowing Primrose and Project Origin to not only improve the quality of coffee, but also the quality of life for this local community.
In the Masina Kebele in the Adola Woreda lies a washing station that sits at the heart of Project Origin. Built in 2017 as a joint project with our great local export partners, Primrose, the Guji Masina washing station was the site where our very first Ethiopian Carbonic Maceration processed coffees were produced.
We learnt a vast amount from the experience of trying and refining the CM process at this station, and in 2018, their Diamond Washed lot won WBC.
Accessible by a bumpy 4WD road, the Uraga Gomoro washing station near the town of Dilla is perched on a ridge with the most spectacular view. The picturesque surrounding mountains with a valley below is a magic that can only be matched by the flavours of the coffees produced by the superstar people. We have been working with the team at this washing station for a few years on the carbonic maceration offering, and it is with pride that we continue to offer these lots from yet another delicious harvest.
Washing Station: Koke
Process: CM Natural
Varietal: Heirloom
Altitude: 1900 – 2000 m
While fermentation time was short on this CM Natural it was done at warm temperatures enhancing tropical fruit qualities before being moved to drying beds and stacked thick to slow down drying times and bring thick texture. If you enjoyed 2021 Amber PR11 you will definitely love this coffee.
Washing Station: Koke
Process: CM Natural
Varietal: Heirloom
Altitude: 1900 – 2000 m
Most of the time our Diamond profiles are made using CM Washed techniques. We are excited to present a super creamy Diamond profile dried as a natural after fermentation. This processing technique has given this coffee much softer and rounded florals as well as deep nectarine and peach flavours. It comes from Koke washing station owned by our partners in Ethiopia: Primrose.
Washing Station: Koke
Process: CM Natural
Varietal: Heirloom
Altitude: 1900 – 2000 m
In 2022 we extended the range of processing done at Koke washing station with incredible success. This CM Natural Indigo coffee is clean and refined due to an extended fermentation done under cool controlled temperatures. This first Indigo from Koke has shown this station has a lot of quality to offer.
Washing Station: Koke
Process: CM Natural
Varietal: Heirloom
Altitude: 1900 – 2000 m
In 2022 we extended the range of processing done at Koke washing station with incredible success. This Jasper is the first one ever produced by this station and was created by keeping cherries in CM fermentation tanks for a short time to develop fruit characters before being dried on raised beds stacked thick to maintain rich texture and lots of sweetness.
Washing Station: Konga
Process: CM Natural
Varietal: Heirloom
Altitude: 1800
Konga washing station is on their 3rd year making CM processed coffees. This Amber lot has undergone a long fermentation period under cool temperatures to keep refinement and clarity of flavour. Citric and tropical characters blend amazingly well on this lot with a sparkly refined acidity.
Washing Station: Guji Masina
Process: CM Washed
Varietal: Heirloom
Altitude: 1800 m
Our classic CM Washed profile, the same one that won WBC in 2018, is a style we love to produce each year. Masina washing station once again produced a lot that is very similar to the ones created in ‘18, ‘19, ‘20 and ’21. Floral, sparkly and elegant this coffee won’t be flavourful on the cupping table; however, its elegance and structure is what makes it an incredible espresso.
Washing Station: Uraga
Process: CM Natural
Varietal: Heirloom
Altitude: 1900 – 2000 m
This CM Natural Indigo coffee is thick and intense due to the extended time spent in whole cherry fermentation. We extended the fermentation of this coffee beyond its usual parameters to achieve this profile. Maintaining cool temperatures is key to ensure fermentation stays controlled and ‘funkier’ notes can be achieved without compromising the natural properties of the coffee.
Washing Station: Uraga
Process: CM Natural
Varietal: Heirloom
Altitude: 1900- 2000 m
Longer ferments, lasting more than a couple of days, help fruit flavours to intensify. Maintaining a stable cool temperature within the tanks is essential to ensure flavours remain clean and refined. The pink florals in this coffee, combined with cherry jam and strawberry, make it an amazing and clean expression of the Jasper profile.
Washing Station: Uraga
Process: CM Natural
Varietal: Heirloom
Altitude: 1900- 2000 m
This coffee underwent a moderate amount of time in fermentation tanks. Uraga is a washing station that carries a couple of years experience on processing coffees with Project Origin, and this lot is a brilliant clean expression of Jasper profile.
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.
