Special Release
These coffees are those rare finds that are completely Guerrilla approved. We are lucky to get our hands on limited amounts of each and are roasted to order. All available in 200g bags and are sent express post to give you the opportunity to experience them fresh as possible. We also will include 2 test tubes to allow you to freeze single serves for another time.
El Salvador Los Pirineos Opal Lot PS3
Country: El Salvador
Producer: Gilberto Baraona
Elevation: 1300-1600 masl
Varietal: Pacamara
Process: Carbonic Maceration Natural
Blackcurrants, raspberry, strawberry, kiwi, pineapple
* Gilberto sadly passed away in June 2020 to Covid-19. This is the last crop Gilberto worked with Project Origin on before passing and we believe it is his best yet. RIP Gilberto
Kenya Thageini Lot 104
Country: Kenya
Region: Thageini
Elevation: 1600-1850 masl
Varietal: SL28/SL34
Process: Carbonic Maceration Natural
Mandarin, watermelon, lemonade, white tea
Ethiopia Opal 1020
Country: Ethiopia
Region: Uraga
Elevation: 1950-2300 masl
Varietal: Heirloom
Process: Carbonic Maceration Natural
Blackberry, cherry blossom, dark grape, violet
Panama “Lucid”
Country: Panama
Producer: Jamison Savage (Finca Deborah)
Elevation: 1900-2000 masl
Varietal: Geisha
Process: CM Natural
Red & orange fruits, creamy body, watermelon, cherry, peach, rockmelon
Kenya Thageini Supernatural Lot S28
Country: Kenya
Region: Thageini
Elevation: 1600-1850 masl
Varietal: SL28/SL34
Process: Supernatural
Floral, pear, creamy, green apple acidity
El Salvador Jasper Lot 0228
Country: El Salvador
Producer: Gilberto Baraona
Elevation: 1300-1600 masl
Varietal: Pacamara
Process: CM Natural
Light florals, chocolate, strawberry, rum, marmalade, peach, pineapple, plum
* Gilberto sadly passed away in June 2020 to Covid-19. This is the last crop Gilberto worked with Project Origin on before passing and we believe it is his best yet. RIP Gilberto
What is Carbonic Maceration (CM)
Carbonic Maceration: A process using a controlled, carbon dioxide-rich environment to ferment coffee.
The Carbonic Maceration (CM) process was first introduced to the world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in a variety of countries. In 2018 PO started to do experimental lots with the Meteku washing station, obtaining very positive results.
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The Washed CM Selection coffees are then pulped before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank. Natural CM Selection coffees are placed in the tanks still in the cherry.
By controlling the fermentation we are able to introduce different kinds of yeast production in the tanks and control how they interact with the coffee, giving us very exciting results in the final cup. One key yeast that we activate is called Saccharomyces cerevisiae. With the CM process we take control of how fast or slow sugars are broken down from the mucilage by the yeast. Depending on which controls we apply we are able to create unique flavour experiences and enhance different qualities in different lots.
Coffees grow in small farmers backyards, known as “Garden coffee”
Hand sorting of only ripe, red cherries at 20-22 brix
Coffee cherries placed inside sealed tanks and filled with CO2 pushing oxygen out
Controlled yeast activity, temperature & humidity of tanks
Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters bringing deep fruit flavours and rich mouthfeel and length to the cup
Removed from tank and rinsed, then laid on raised beds
Drying takes typically 12-15 days