The world of specialty coffee was first
introduced to the carbonic maceration
process as a new way of exploring
coffee flavour profiles in 2015 at theWorld Barista Championships with theAustralian competitor, Saša Šestić.

The idea behind carbonic maceration was toprocessing have led to a new era of coffee

develop a processing method that could be

categorisation, new flavour and cup profiles , andrepeatable, reliable and less weather dependent,

new positive potential for producers and farmers

while allowing for the successful production

back at origin in their work. But does this meanof high-quality, intentionally crafted specialty

we know how to use it?

coffees. The results of carbonic maceration

With a new processing method comes the need forfinal result in the cup is a valuable skill, one

adaptive thinking. At first, the flavours and texturesthat is particularly helpful when discussingof coffees processed under carbonic maceration

carbonic

could attract the full attention of the professionals

This is why we decided to team up withat the cupping table. However, once those coffees

coffee professionals who are experienced

are brewed or extracted, their characteristics couldinchange, leaving coffee professionals questioning

profiles to explain the how’s and why’s ofwhat happened and why.

understanding these characteristics. Here,macerationtranslating

theprocessed

carbonic

coffees.

maceration

we share this information in all its bones toUnderstanding

how

to

transcribe

theinformation from the cupping table to thehelp you approach the cupping table withgreater knowledge.

The expert panel of six coffee professionals chosen for this task can all be found on theworld stage and have experience converting cup profiles from a cupping table through theroasting stage to a brewed cup. In this programme, we presented the panel with a variety of
CM processed coffees and asked why
The results of this project altogether provide you with the CM Champion’s Selections.

Jump to2. The Panel
3. The Results
4. How does CM techniques work
Latest release

4.1 Gemstones and flavour

2.
The Panel
We approached six coffee professionals from across the globe to take part in the CM
Champion’s Selections. Our panel was selected as professionals who:
• have all competed on the world stage• are familiar with the nuances of the CM process• have a solid understanding of the cupping to roasting to brewing relationship, and• represent a varying array of opinions, backgrounds and specialties.

This panel was tasked with tasting 30 different carbonic maceration processed coffees fromthree different origins and instructed to explain their reasoning behind which coffees theychose to fit the predetermined categories. It is the logic behind their choices that we will
delve deep into, and the reason we chose these experts to participate in this project. Before

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we see their choices, let’s learn about the panelists and their competition history.

Ben has worked in coffee since 2006 as a barista, manager, trainer, roaster and businessowner. In 2015, he and two partners founded Monogram Coffee and have since opened aroastery and three cafes, with two more on the way. His current role at Monogram Coffee
includes roast evaluation, leading the QC team, sample procurement and green buying.

Ben Put
Canadaexploration of new milk and coffee combinations, a technique commonly seen on the worldstage today. An eternal competitor, Ben has taken the stage for the last 10 years as well ascoached numerous competitors as a way of sharing knowledge around the world.

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@benjaminput

In 2017, Ben introduced freeze distilled milk to the competition stage, encouraging theEmi shifted her career into coffee from tourism to explore her fascination with the diversity
in flavours, cultures and people. Attending a coffee cupping and watching the barista
championship rehearsals back in 2013 was the key to Emi discovering specialty coffee andfinding the new hobby to explore flavour. To Emi, baristas seemed to be masters of coffee,
sensory experience and hospitality, and so she would learn, from zero, how to be one ofEmi Fukahori
Switzerland@emifukahori

them and build a new range of friendships from within the industry.

Her first championship was in 2015, and since then Emi has devoted herself to grow in
coffee and competition. She and her partner began MAME in 2016, and now own andoperate a roastery and two cafes. She has competed in the national barista and brewers
championships in Switzerland every year since 2015 and progressed to the world stage on

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three occasions. In 2018, Emi took the trophy for World Brewers Cup Champion.

Hide began his coffee career as a barista at his family’s company, Honey Coffee, and waspart of the first generation of specialty coffee roasters in Japan at 16 years of age. Over time,
Hide began working at Maruyama Coffee, known for sourcing high quality coffee aroundthe world and for producing several national barista champions. Today, Hide is the CEO of
QAHWA Inc providing consultancy services globally, from small independent cafes to global

Hidenori IzakiJapan@hide_izaki

coffee chains, and is actively involved in coffee-tech companies in Asia to provide coffeeknowledge and market insight for the industry.

He was the youngest national Barista Champion in 2012, and went on to win consecutive
national titles three years in a row. Hide took the title as the first Asian competitor to win theWorld Barista Championship at Rimini, Italy in 2014.

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Saša Šestić is widely known as the founder of ONA Coffee, a roasting company inAustralia, and of Project Origin, a green bean sourcing company that supplies roasters andcompetitors across the world. He designed and created a coffee distribution tool called theNCD, and published a book after the success of his documentary ‘The Coffee Man’, which
follows his journey from coffee farms to winning the World Barista Championship.

Saša Šestić
Australia@sasasestic

Saša first began competing in coffee competitions from 2011, after he finished his careerin professional European Handball tournaments. After many years, Saša finally represented
Australia on the world stage and took the trophy for first place as World Barista Champion
in 2015, using his distribution tool and introducing the Carbonic Maceration process to theworld stage. Widely regarded as one of the industry’s leading educators, Saša mentors,

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trains and consults baristas and cafe owners from around the world.

Stefanos has been working in the coffee industry for over 23 years and has been aiming
towards one goal: making the industry accessible to everyone. Stefanos trains, mentors andinspires not only baristas and coffee lovers around the world, but also coffee businesses
looking for assistance on how to set up, run and optimise their operation. Now the co-

Stefanos
Domatiotis
Greece@stefanosdomatiotiss

founder of Create, the first coffee experience and training centre in Greece, Stefanos
previously worked as a trainer and R&D with TAF coffee, is a brand ambassador for Brewista
and HEMRO and and he invented and designed the GEM Series dripper.

On the competitive stage, Stefanos has represented Greece at multiple national and worldseries events, taking the winning trophy for World Brewers Cup in 2014. He has served as a
World Coffee Events judge and is an authorised Specialty Coffee Association trainer (AST).
He is certainly a well recognised figure in the barista game, and continues to support and

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mentor competitors, sharing ideas to bring people closer to the coffee roots.

Yeon has been working at Momos Coffee in Busan, Korea for over 15 years as a barista andtrainer, and recently moved into a green bean buyer and director role. She is very passionate
about coffee, and Yeon discusses how we can progress and innovate to better the industry
through the environmental challenges it faces, as well as the technological advancements
experienced on the barista front.

Jeon
Joo-YeonSouth Korea@jeon_jooyeon

The competitive scene has been graced with Yeon since 2009. She has competed in
multiple competitions across seven different years, placing as a semi-finalist in 3 national
Barista Championships, placing 2nd or 3rd in multiple national Barista Competitions andFushan Cups, 2nd in the World Roaster & Barista Championship Barista Award 2013, andfinally taking the title of World Barista Champion in 2019, being the second female to win a
global barista championship competition.

3.
The Results
How did it work?
Our panelists were sent 30 samples of natural CM, washed CM and honey CM
processed coffees that came from three different origins: Panama, El Salvador, Ethiopia.
They were given permission to cup them blind or labelled, with no time frame. The
panelists were asked to vote for a CM coffee that matched seven different scenarios,
and to provide their reason behind the selection.

Scenarios

Coffee to present

Coffee to compete

Coffee to showcase at a

Coffee that best

Coffee to drink

Underdog pickat World Seriesenhances the origin

for the first time

at homecafe or store

Personal award

Let’s look at what considerations the champions believe go
towards choosing a coffee to serve these unique purposes.

Coffee to present
at World Series

Ben Put

Ethiopia Uraga CMN Jasper PR08

Every competitor is going to go to WBC with what they think is the ‘best’ coffee they canacquire. Whilst competitors should believe in their coffees and show excitement in theirpresentations, this alone is not enough to maximise the barista’s chance of success.
The other two things to consider are the scoresheet and buzz, and if I ever go back to
WBC, I would find a coffee that has all three of these qualities. The scoresheet helps
focus us back to the complete drinking experience - especially in the balance and taste
experience, which baristas are often willing to forego if the cup is exciting. Every year I
have been to WBC, rumours circulate about something new, and this can stir excitementin the judges. It’s hard to know if the ‘buzz’ helps, but it is worth making an impact. Servea coffee that is memorable for years to come.

Emi Fukahori

Panama Morgan Estate CMN Amber Comet

Both texture and flavours are excellent, intensity was elegant and cools down well,there are two different qualities of acidities in this coffee that suggests we could explore
different perspectives by altering parameters like water quality, roast, brew techniquesand so on to make it shine even more. The body is not too big or thin, and the coffee
remains clean throughout varying temperatures.

Hidenori Izaki

Ethiopia Uraga CMN Opal 1020

When choosing a coffee for competition, I always pay attention to the taste balance andspecifically, the level of sweetness. Flavour is less important, as it is just a result. Sweet
coffee is easy to brew, and acidic coffee is hard to control extraction. So look for a coffee
that is sweet enough to brew espresso, and has a rich tactile. Better scoring espressos
need high sweetness, medium acidity and low bitterness.

Jeon Joo-Yeon

Ethiopia Uraga CMN Indigo PR07

When choosing a coffee for espresso, I focus mostly on the sweetness and texture of
the coffee. Then, I think it should have a characteristic and unique flavour that anyone
could identify during a presentation. This coffee has high fruit flavours, not too highacidity, is very viscous, and varied through temperature changes, yet remains stable.
There was no negative point and the balance was excellent.

Coffee to compete
for the first time
Ben Put

Ethiopia Uraga CMN Opal 1020

A first time competitor is starting from scratch, learning the rules, practicing routinesand fitting within time limits. With this in mind, they should choose a coffee that will
make life easier, be easy to describe and work across all 3 courses with the same
brewing recipe. It will likely be a natural coffee, as washed coffees don’t perform as
well in milk. The coffee should also be at a price point that allows them to purchaseenough for practicing and familiarisation of the coffee.

Hidenori Izaki

Panama Finca Deborah CMN Opal Enigma

If you want to get a high result and a chance of winning, choose a coffee with highsweetness and flavour that is easy to identify.

Saša Šestić

El Salvador Los Pirineos CMH Jasper PS4

A first time competitors’ coffee should be cheap to purchase. It is also important tohave a good espresso. The milk based and signature drinks you can work around, butespresso is paramount. The only issue with this coffee is it’s a pacamara, so it’s toughto roast if you’re unfamiliar with it, but it would work well for both espresso and filter
brews for first time competitors. I first thought it was a washed geisha.

Stefanos Domatiotis

Ethiopia Uraga CMN Opal 1020

This is a very sweet and complex coffee with fruity characteristics and very balancedon many levels. It’s easy for competitors with no previous experience as they can easily
understand its characteristics and share them with the judges.

Coffee to serve
at a cafe or store

Saša Šestić

Ethiopia Guji CMN Jasper 0820

It is distinct in its flavour and characteristic, but it is also low cost, so it is easy for
consumers to purchase and try this coffee.

Stefanos Domatiotis

Panama Morgan Estate CMN Amber Comet /Panama Finca Deborah CMW Amber Vivid
I have two winners here - I could not pick just one. Both coffees have great characteristics that someone can already easily identify in other beverages, such as tea or citrus
drinks. Therefore it is easy to introduce consumers to coffee with these choices. For acoffee shop, you first need some good but ‘down to earth’ coffees so you can ‘train’
your customers’ taste palate first and then move them to a higher tier.

Emi Fukahori

El Salvador Los Pirineos CMW Amber 0213

This coffee offers comfort and balance in both acidity and sweetness. It seems like itwould be a multiplayer coffee as an espresso, milk based and filter brew.

Jeon Joo-Yeon

Ethiopia Koke CMW Amber PR11

Many people who are unfamiliar with specialty coffee are often unfamiliar with theacidity of coffee. In such a case, I usually hand over coffee that can focus on a clear
and diverse aroma first. The low acidity, soft round texture and various aromas of thiscoffee will make a lot of people fall into the charm of specialty coffee.

Coffee that bestenhances origin
Ben Put

Panama Finca Deborah CMW Amber Synchro

Currently some of the best representations of origin are washed coffees, often geshas.
I can taste that the coffee was harvested at optimal ripeness, processed carefully,
dried slowly and the flavour clarity of washed coffee points very clearly at the terroir.
However, this viewpoint can ignore how the origin’s character can come from naturalprocessing and the flavours the fruit of each variety can bring. Controlled natural processing - especially naturally processed CM - utilises the natural yeasts in the farm’s
micro-climate to ferment the coffee, creating a unique taste specific to that region. So
right now I might think the best representation of origin is usually washed coffees, but I
don’t know if that will always be my answer.

Hidenori Izaki

Panama Morgan Estate CMN Amber Comet

In this case, the CM process brings out the beautiful flavours of geisha. Processing
should be something that brings out the beautiful future of the variety and the terroir,and should not overpower the flavour of the coffee. This is why I chose this coffee: thevariety of geisha flavour is raw.

Saša Šestić

Panama Finca Deborah CMW Amber Vivid

You can still identify this coffee as the variety from the country. Vivid still holds on
to its identity, unlike some of the other coffees that can have the process direct theexperience.

Stefanos Domatiotis

Ethiopia Guji Masina CMN Jasper T124

If someone asks me what Ethiopian coffee tastes like - I am going to serve them a cup of
Jasper lot 124 from Ethiopia. You can smell the red notes from across the room. This is
the absolute representation of the origin with lots of red fruits, blackberry and chocolate
fondue. It smells like red passion from far away!

Emi Fukahori

Panama Morgan Estate CMN Jasper Stratus

Very stable, beautiful work with Saša and Jamison. Super complex flavours, supported
by great mouthfeel. Represents a great Panama. I love the espresso of this coffee.

Jeon Joo-Yeon

El Salvador Los Pirineos CMW Amber 0213

Sometimes, I am sad when I find CM processed coffees, especially in the case of geisha
coffee, when we have expectations of amazing flavours and then realise we imagined it
to be better than it was. But this coffee was the exact opposite. I felt El Salvador’s typicalcharacteristics of origin and positive flavours of the variety were changed cleanly, clearlyand delicately through the CM process.

Coffee to drink
at home
Ben Put

Panama Finca Deborah CMN Jasper Evolution

I like having a more subtle coffee for home brewing, maybe even one that’s a bit finicky
so I can explore how to brew it to bring out different expressions of the coffee. I am also
looking for a coffee that transforms and changes from hot to cold. Getting to explore a
coffee over time and temperature at home is one of my favourite things to do.

Hidenori Izaki

Panama Finca Deborah CMW Amber Synchro

Personally, I choose balanced coffee with less acidity and subtle flavours. Professionally,
I try to drink all categories of coffee with multiple roast and flavour profiles. I think it isimportant as a coffee consultant to understand how people consume coffee on a daily
basis, so coffee selection for home is to understand consumer behaviour.

Stefanos Domatiotis

El Salvador Los Pirineos CMN Opal PS3

We tend to confuse the home makers and consumers when we present hundreds ofoptions to them based on how they make coffee. I need a coffee that tastes both good inbrew and espresso, so we offer someone who is a home barista or home coffee lover tochoose the one coffee and enjoy a great result everyday. This pacamara lot is the perfectchoice for both filter and espresso experiments.

Jeon Joo-Yeon

El Salvador Los Pirineos CMN Indigo 0211

I was interested in this coffee and tried to drink a cup every day after roasting. I was
surprised to feel the flavour of various fruits that I would not consider to come fromthe pacamara variety, and it gave me a different experience every day for four days - itseemed to be a different coffee every day.

Underdog
Ben Put

El Salvador Los Pirineos CMN Jasper 0209

Out of all the CM coffees I tasted, the ones from El Salvador started as the underdog in
my mind and they completely blew me away. It really showed me how careful processing
designed to each country’s terroir can help amplify the coffees’ inherent characteristics.
As CM processing spreads across the globe, I believe that we will get better
representations of each origin and learn more about the flavour profiles of the world.

Saša Šestić

El Salvador Los Pirineos CMH Jasper PS4

It’s beautiful, flawless, easy to understand, lots of flavour, approachable. It is by far
the best. It tastes more like a geisha than a honey CM pacamara! I just can’t believe
it’s not a geisha.

Emi Fukahori

El Salvador Los Pirineos CMN Jasper 0209

It doesn’t happen so often that the sweetness of the coffee catches your attention when
cupping. This coffee starts with big bold sweetness, cools well and still remains clean. I
would love to take this kind of coffee to WBC as espresso.

Emi Fukahori

Ethiopia Uraga CMN Jasper PR08

I have tasted various coffees from Uraga for several years, however this coffee had
a completely different flavour profile from what I had previously experienced. It
was especially attractive because I could feel different flavours depending on thetemperature. For me, it was a completely reverse coffee.

Personal
Award
Hidenori Izaki

El Salvador Los Pirineos CMN Jasper 0228

This coffee will be in my heart forever. Gilberto processed this coffee, and herevolutionised the quality level of El Salvador specialty coffees. So, this personal award
is my respect to him.

Saša Šestić

Ethiopia Koke CMN Amber PR11

Everytime I drink this coffee, it is not the best coffee on the table. But it tastes unique,and without knowing what it was, I identify it as tropical. It is the most distinct combination of tropical, yellow fruits from any country I have tasted. Best for espresso.

Stefanos Domatiotis

El Salvador Los Pirineos CMN Indigo 0211

Imagine this: there are so many people who enjoy being in a bar for early aperitivo,
cocktails, or a glass of wine, but not everybody drinks alcohol. Those people end up
choosing something mediocre from the set menu. Why can’t we introduce a glass ofcoffee and change the perception that coffee is only for the morning hours? How about
we highlight coffee as an all day drink for everyone. A coffee that reminds me of a fullbodied red wine, and could easily be served hot (like mulled wine) or cold (like a cocktail).

Emi Fukahori

El Salvador Los Pirineos CMN Indigo 0211

The experience threw me back to 2018 as I cupped laurina for the first time. Lots ofcolours popped out - I associate a lot with colours when it comes to flavour - red, yellow,
orange, purple, all changing rapidly over time too. Must be fun to brew.

What can we take away from this?

Looking at the results from our panelists, it is clear that carbonic maceration processed coffees can be used
to facilitate multiple purposes in the same way as traditionally processed coffees. When we approach cuppingwith a purpose in mind, we find there is a whole range of CM processed coffees that will fit our needs, and thisis exactly what our panelists have proven to us in this project.

Throughout the responses, you will notice that each champion found a unique answer to the questions, withsome coffees making a double or triple appearance across multiple scenarios. You will also notice a shift in theirlanguage and criteria used in each scenario.

If we compare the personal awards to the competition based awards, we notice a stark contrast in how ourpanelists consider the coffees. For the personal awards, our panelists looked to their own preferences, flavours
or something unique that caught their attention. But for coffee to be used in competition, they focused more
towards the specific levels of sweetness, the body and the structure of the cup while considering flavour
towards the end. This tells us that there are different elements of a coffee that can direct us in how to use it,
and it is these elements - acidity, body, structure, mouthfeel, sweetness - that we should be paying attention towhen trying to understand the beans.

There is a place for everything in this world, and we can find the place and purpose for our carbonic maceration
coffees when we learn to understand them. So with a whole new spectrum of options now available to us
through the carbonic maceration process, it is important that we understand how exactly it works, what is
involved, and if it is beneficial to both coffee producers and coffee consumers.

4.

How do the carbonicmaceration techniques work,
and what defines them fromother processing methods?

Carbonic maceration techniques are steps that are added to traditional
processing methods in order to enhance or craft cup profiles in coffee. This
crafting is done by controlling specific yeasts during the fermentation stagesof coffee processing, and when we perfect this stage, we discover a newrange of profiles from the same coffees with which we are already familiar.

The carbonic maceration techniques were first introduced to the coffee worldin 2015 at the World Barista Championships with the winning competitor
from Australia, Saša Šestić. However it’s history began long ago in the wine
industry. The use of carbon dioxide as a grape preservation technique wasused in the 1930s in the French wine-making region of Beaujolais, and theconcept of carbonic maceration wines grew in popularity through the 1960s.
Today, carbonic maceration in wine is used to produce a light-medium bodied
wine that is low in acidity levels and low in tannins, yet high in its fruit aromas.

The attraction of these results has found its way to coffee processing inthe 21st century. After years of experimentation and collaboration, we
have discovered a range of ways to craft coffees to produce an appealing
combination of acidity, aftertaste, body and aroma.

How does it impact coffee
characteristics?
When coffee is processed, the natural yeasts andto intensify specific flavours and attributes inbacterias eat and break down the sugars inside

the coffee. Carbonic maceration helps influence

the coffee cherry, initiating fermentation. The stylewhich yeasts are given the optimal conditionsof processing we choose - natural, honey, washedto survive and so have more impact on the- will determine how long that fermentation stage

fermentation and resulting flavour characteristics

will last. The fermentation stage is important inof the green beans. The carbonic maceration

coffee processing, as it heavily influences thestage puts the coffee beans, with (natural) or

way the coffee beans develop flavour and acidity

without (washed) the cherry attached, in a sealed

profiles. The body is also established during thetank that is flushed with carbon dioxide and void

fermentation and drying stages.

of oxygen. In this environment, the carbon dioxide
is used by the yeasts to help break down the

The

goal

behindaddinginthecarbonic

sugars in and around the coffee beans.

maceration techniques to the coffee processing is
to direct the right yeasts in the right environments

There are many factors that help influence the work of the yeasts at this stage:• The temperature inside the tank,• The temperature of the ambient environment around the tank,• The amount of time the beans remain in the tank,• The volume of the batch of beans,• The brix content of the beans when they go into the tank,• The material of the tank, and• The timing of introducing the carbon dioxide and removing the oxygenfrom the sealed tank.

By selecting different combinations of these variables, and then carefully
controlling drying conditions after beans are removed from the tanks, we cancraft the coffee into flavour profiles that match our Project Origin gemstone
categories, created specifically for our CM Selections range. When weplay with the fermentation time in the tank, we develop different flavour
expressions, placing them on a scale between clean and intense, and we
also increase the likelihood of developing specific types of flavours, likelighter or darker fruits. Adjusting temperature in and around the tank can help
define varying levels of clarity and manipulate acidity in the cup profile. But
it is important to note, a single factor, like time spent in the tank, cannot be
considered in isolation. It is not until we create combinations of all the variablefactors that we build coffees into the flavour profiles we know today. We
categorise these profiles by five gemstones: Indigo, Jasper, Amber, Diamondand Opal.

The carbonic maceration techniques are used to craft coffees
to meet certain profiles in a very controlled environment, but
is this actually helpful for producers at the farms?

Coffee is an agricultural product. This means it is highly susceptible tonatural phenomena for its growth and health. Coffee trees, and therefore
coffee cherries, are at the mercy of the weather, the ambient and groundtemperatures, water availability, soil quality, photosynthesis availability,
damaging bugs and potential disease, and this is before we reach theharvesting stages. The volume of harvested cherries a producer is able tocollect, as well as the quality of those cherries grown, can determine theproducer’s income for the year.

By introducing the carbonic maceration techniques, we can craft theharvested coffee beans and elevate their potential in order to provide theproducer with more control over the process itself and more certainty in what
outcome or quality level may be achieved. This creates a greater likelihoodof a higher quality product, resulting in a higher income for their work. Not
all coffee lots or producers find the need for the CM techniques to help raise
the quality of their coffee, but where it is most helpful for producers is inconverting what would be an average lot into a specialty lot, empowering
them to gain more from their farm.

The carbonic maceration processing techniques also provide options forconsistency in cup profile offerings. After many years of research with our
producing friends at origin, we have collated a range of data that allows
us to now pick and choose the variables we wish to control during the CM
process to craft specific attributes in a coffee. This knowledge has helped
us develop our CM Selections range across the globe, and reduce the riskof experimentation. The variables we have learned to control - fermentation
time in the tank, internal temperature, batch size, and more - allow us andthe producers to replicate flavour and cup profiles to provide a steady streamof beans each harvest to consumers, but also allow a steady income for
producers through a reliable product.

Isn’t it expensive for producers to set up the CM equipment?
To the contrary, in most cases Project Originof the process. Finally, the CM Selections range

pays for all of the equipment used to establish

was launched in Ethiopia, and from there, Projectprocessing at a farm or washing station. Project

Origin installed the necessary equipment andOrigin also guarantees the price that will be paid

provided training and recipes to all farms that now

to producers for coffees that are processed using

process their beans using CM techniques. Afterour techniques regardless of the final cup quality.

many years of work, we have CM infrastructure in

We do this for all producers and washing stations

Ethiopia, Kenya, El Salvador, Panama, Nicaragua,that are part of the CM Selections program. The

Honduras and Colombia, which are now used byproducer or washing station bears none of the risk

many producers to craft a variety of coffees as

for creating coffee through Project Origin’s CMwell as raise their cup qualities.

Selections program, but they do get the securityof an agreed fixed price that is set at a premium
above their normal sale price.

Saša Šestić first collaborated with producing
partners in Colombia on the CM techniques.
Then, after his success at WBC in 2015 heexpanded the work of Project Origin, and the teamcontinued to collaborate with producers throughNicaragua, Honduras, El Salvador and Ethiopia torefine the CM process, test the cup qualities andcritique the operational and commercial viability

What is the impact of CM Selections coffees?

The results of CM coffees for the industry has granted roasters and baristas
access to more flavours, more cup profiles and more variety in our product on
the consuming side. On the producing side, it has generated higher prices for
producers, more control and consistency, and more options to create a varietyof coffees from a single farm or region.

Beyond its ability to raise coffee quality, and hence raise a producer’s income,the carbonic maceration process has introduced the coffee industry to awhole new range of flavour profiles and cup qualities that we were yet to
discover. The flavours and profiles we experience throughout every processing
technique, traditional or experimental, are not created by the process, they aresimply showcased, and the CM techniques are just the same. CM does notwork to create flavours, but discovers those that already exist in the beans,and highlights them in a cup profile that is crafted for the consumer.

4.1

Let’s explore flavour, and thecarbonic maceration gemstones
Our carbonic maceration processed coffees are unique and expressive.
They allow us, as consumers, to experience a new angle of coffee that issometimes not found through traditional processing methods. Now that wehave this additional processing method under our belts, we can complement
the traditional processing methods with these newer methods to explore
more of what coffee beans have to offer, all while providing a sustainable andreliable processing option for producers at origin.

The CM process also introduced to us a new range of flavours. This range
inspired us to reconsider how we approach coffee categorisation, as thesimple listing of cupping scores were not reflective of the expression these
coffees provided. We felt they deserved their own category and their own
flavour spectrum representation. A system that was based on flavour profiles
and not based on cupping scores.

The coffees are still cupped and graded to determine the quality for a
producer to sell it, but at Project Origin, we want our roasting partners andconsumers to consider these coffees in a new light, with fresh perspectives.
To do so, we break away from the cupping scores that create perceptions
around quality, and present to you instead a focus on the flavour profiles
for you to discover.

CM Gemstones

Why Gemstones?

There are many qualities about gemstones that correlate with coffee cup
profiles, qualities that extend beyond us finding them beautiful and precious.
Some terms that we draw parallels with when describing gemstones andcoffees include:

COLOUR:
It is common for people to ‘taste in colour’ and coffee can express flavours
that relate to every colour of the rainbow. Typically speaking, coffee flavour
profiles gravitate towards a shorter range of colours, such as blue - purple
flavours, or yellow - orange flavours. In the rare and beautiful case of a coffee
truly expressing a rainbow of flavours, there is a gemstone for that too. The
colour of the gemstone is used to represent the flavour profile, or the colour
profile, of our CM coffees.

TRANSPARENT / OPAQUE:
Coffee can be on a scale anywhere between viscous and dense through tolight and delicate. These qualities remind us of the varying transparency ingemstones and how we refer to the body and mouthfeel of a cup profile.

COMPLEXITY:
Gemstones are not flat in colour, nor are they two-dimensional in their shape.
There is so much complexity within a gemstone that is seen when we shift
it in the light, or when we cut it to serve a purpose. Coffee is the same. We
can find a whole range of expressions in a coffee when we shine a different
light through it - be that through the processing stage, the roasting stage or
the brewing stage. It is a beautiful thing to experience the complexity of acoffee in the same way we can see the beauty and complexity of a gemstone.

UNIQUENESS:
Much like snowflakes, gemstones are unique - no two true gemstones are
identical. Coffee is the same.

RARITY:The rarer a gemstone, the more expensive and illusive it becomes. We draw
parallels here once again with the coffees that feature expressions morecommonly found compared to coffees that express something completely
new or rare.

For the CM Selections range, we chose gemstones based on the above
qualities that can reflect the nuances of carbonic maceration processing. Our
gemstone range and categorisation has been developed as follows

A blue-purple

coloured gemstone

Colour: blue - purple gemstones to reflect the blue, purple
and dark red flavour notes we find in coffee

Transparency: Indigo coffees can express a wide range inbody density, but is typically found on the medium - heavysideComplexity: Indigo coffees feature multiple flavour notes
with a balanced acidity and pleasant mouthfeel, making
them easy to consume and comforting on the palate

Rarity: Indigo coffee flavours can be found throughmultiple processing methods. Through the CM techniques,
we find a consistent and balanced offering of Indigo profile
coffees.

A red coloured gemstone
with swirls of orange

Colour: red gemstone with added complexities of shadesof orange to reflect the red, orange and subtle yellow
flavour notes we find in coffee

Transparency: Jasper coffees can express a wide range
in body density, but is typically found on the medium side

Complexity: Jasper coffees feature multiple flavour notes
often with a clear and defined tasting profile, making themeasy to consume and identify

Rarity: Jasper coffee flavours can be found throughmultiple processing methods. Through the CM techniques,
we find a consistent and balanced offering of Jasper
profile coffees.

A yellow - orange
coloured resin

Colour: yellow - orange gemstones to reflect the lightcoloured yellow, orange and subtle red or pink flavour
notes we find in coffee

Transparency: Amber coffees can express a wide range
in body density, reflective of the range of transparent toopaque resin we find in Amber

Complexity: Amber coffees are often popular for theirfamiliar yet strong flavours and bright acidities

Rarity: Amber coffee flavours can be found throughmultiple processing methods. Through the CM techniques,
we find a consistent and balanced offering of Amber profile
coffees.

A transparent crystal
coloured gemstone.

Colour: a transparent gemstone that is used to reflect thewhite flavour notes we find in coffee

Transparency: Diamond coffees express a light - medium
body and density with more subtle yet distinct flavour
notes and typically a lighter, smoother mouthfeel

Complexity: Diamond coffees offer lightness and subtlety
in both body and flavour intensity, yet are clear in theirprofiles. More difficult to work with, Diamond coffees offer
wonders to those who are patient

Rarity: Diamond coffee flavours can be found throughmultiple processing methods, although not often intandem with each other. Through the CM techniques,
we find a consistent, balanced and unique offering of
Diamond profile coffees.

A multi-coloured gemstonedepending on the light

Colour: an opaque gemstone with a base of either pearl
or onyx with hundreds of flecks of colour that change
depending on the angle the light hits. The Opal range
offers complex and elegant flavour profiles featured in all
our other gemstone offerings, allowing the roasters andbrewers the choice for expression

Transparency: Opal gemstones are opaque, and reflectiveof the complexity of Opal coffees. They are often medium- heavy in body and tactile in their mouthfeel

Complexity: Opal coffees feature multiple flavour notesthat can be found in many coffees, however this range
features flavours that span across all colour spectrums.
It is up to the roaster and brewer to decide which flavour
notes to highlight and express

Rarity: Opal coffees are rare and uncommon in our CM
Selections range. Our CM techniques typically produce
one Opal offering per origin per harvest.

The Gemstone range exists to stimulate the senses and create an idea aroundwhat to expect from a coffee. It can also be used to help understand how
to use it - refer back to the selections our champions made and notice thegemstones they chose to meet certain scenarios we commonly find in our
industry. The CM Selections range exists to explore more of what a coffee
can express, and so we offer these coffees in a way that celebrates this
exploration.

How can we develop these specific profiles? Tune in next year to ournext instalment of CM Champion’s Selections to see examples of how weprocess coffee to develop these flavour and cup profiles.
Stay tuned2022