This coffee is sourced from many small farmers in the Guji region of Ethiopia, who are located in the surroundings of the Masina Washing Station. Our partners in Primrose manage the experimental processing there for Project Origin. The Carbonic Maceration process applied in this Diamond profile is subtle in flavour characteristics but does wonders for the structure and texture of the coffee. The acidity has more pop, sparkle and refinement. The texture is more creamy and plush, and the aftertaste is long and more elegant.
ORIGIN
Masina, Guji, Ethiopia
In the Guji region of Southern Ethiopia, the beans are grown in a forest jungle environment with an altitude of 1500-2350 metres above sea level, giving the beans plenty of taste. The region of Guji is named after a tribe of the Oromo people who have roamed the mountains for thousands of years.
Coffees from this area are a citrus fruit flavour bomb with solid notes of lemon.
