Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍蜜处理

品种： Bourbon

高度： 1300 – 1600 m

Bourbon cherries were placed in a warm environment for a short time to enhance yellow tropical and juicy stone fruit flavours. Cherries were then pulped and dried as a honey coffee. The first drying stage was stacked thick to allow fermentation to finish slowly and keep texture viscous and creamy. Final drying was done spread thin and lasted 18 days resulting in an Amber profile that has great mouthfeel and flavour intensity.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍蜜处理

品种： 帕卡马拉

高度： 1300 – 1600 m

This Amber lot had cherries undergoing fermentation in a warm environment to intensify stone fruit and tropical flavours in a short time. Cherries were then pulped and underwent brief secondary fermentation in a cool environment which allowed floral notes from the pacamara beans to come through. The beans, still with some mucilage intact, were then moved to drying beds, spread thin and turned regularly for 15 days.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍日晒

品种： 帕卡马拉

高度： 1300 – 1600 m

This CM Natural has an array of red fruit and berry flavours developed by long fermentation at a cool temperature. Cherries were then dried slowly under shade for a few days before being spread thin. The slower first drying stage maintains deep fruit qualities and at the same time the pacamara variety delivers a sparkling tactile quality to the cup making this a delicious Jasper profile.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍日晒

品种： Bourbon

高度： 1300 – 1600 m

This Indigo lot was created using a high temperature for a restricted time to speed up fermentation and bring out dark fruit flavours from the bourbon cherries. Keeping fermentation time short and drying in thin layers maintained balance, sweetness and texture.
The final cup expresses flavours of red and dark fruit and delicious complexity.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍日晒

品种： Sudan rume

高度： 1300 – 1600 m

Many years ago, Gilberto Baraona planted sudan rume telling Project Origin that it would one day make one of his finest coffees. This year we proudly present the truth of that statement.
The sudan rume variety has brought its characteristic florals and texture to the cup with notes of jasmine, lemonade and chamomile. By using Project Origin’s fermentation techniques and placing cherries in tanks at an ambient temperature for just a short time we’ve also developed fruit flavours of pineapple, lime, strawberry and pear.
The result is one of our finest CM Selections Diamond lots for 2022.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍日晒

品种： Harrar

高度： 1300 – 1600 m

Using a warm environment flushed with C02 for fermentation this harrar variety developed amazing complexity. This Jasper lot has bright acidity, cooked tropical fruit flavours and viscous texture. Cherries macerated for only a short time to promote fruitiness and texture before being dried in thin layers under full sun to maintain quality of acidity and balance in the cup.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍日晒

品种： SL 28

高度： 1300 – 1600 m

SL28 as a variety has brought vibrancy and bright acidity to this profile with notes of lemongrass, champagne and white nectarine. Putting the cherries into tanks for a short period of time in a cool environment has helped balance the brightness with sweetness. The resulting cup expresses itself with starfruit, kiwi and black currant flavours, and excellent clarity. After fermentation, cherries were dried in thin layers on raised beds for 25 days to maintain balance and clarity in the profile.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍日晒

品种： 帕卡马拉

高度： 1300 – 1600 m

Pacamara is perfect for Indigo naturals. With so much rich fruit inherent in the variety using CM fermentation for a few days enhanced the berry and dark fruit notes as well as bringing out dark chocolate and lots of sweetness. The warm, stable temperature followed by shade drying developed a honey-like sweetness and thick texture as well.
This is a signature coffee from Project Origin’s collaboration with the Baraona family at Los Pirineos.

Farm: 洛斯皮里内奥斯

过程： 二氧化碳浸渍日晒

品种： 帕卡马拉

高度： 1300 – 1600 m

A new addition to the CM Selections range is the “cultured” CM. This Jasper lot had pacamara cherries placed in tanks and combined with a specific yeast and bacteria combination developed in our collaboration with Chr Hansen Microbiologists. The yeast enhances the creation of tropical fruit qualities while the bacteria create a bio-protective film that protects cherries from unwanted contaminants and development of volatile acids.
The result is a winey, fruit intense and very sweet cup. Its character is big yet it’s overall presence is refined.