• ickle Roaster

This Week we are roasting an Ethiopia Guji Mesina, Carbonic Maceration Washed process from the well known green bean sourcing company / World Champion Barista, Sasa Sestic's Project Origin. We have roasted a few Carbonic Maceration and few other similar concepts of processing in the past years and most of those turn out to have such great body, sweetness and more intense aroma then the traditional coffee processing.

This Ethiopia Guji Mesina CM Washed lot #809 especially, has a really complex sweetness, floral aroma and tasting notes of white peach and mandarin. What exactly does ‘CM Selections’ mean?CM’ stands for Carbonic Maceration. It is a process that is generally used in winemaking, in which whole grapes are fermented in a carbon dioxide-rich environment prior to being crushed for their juice. We have adopted a method which also utilises carbon dioxide in order to push boundaries of fermentation and development in coffee. So, the CM Selections is our selection of coffees that have been processed using this method.

How is this processing different from normal coffee processing?  The terms that we are accustomed to in the coffee world include natural, washed, honey, semi-washed and so on. These processing techniques use a variety of methods to extract the green beans/seeds from the coffee cherries. The CM process does not replace these methods; rather, it adds another step in processing. For example, the CM Selections coffees are still identified as being natural, washed, etc but as they also do through this maceration process, we need to include that information too. So instead of being just washed, we say that a CM Selections coffee is carbonic macerated (washed).  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 Selections coffees are placed in the tanks and after fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.

What does the carbonic maceration method do to the coffee?  The result of a carbonic maceration process is increased development of flavour profiles. By using a controlled, carbon dioxide-rich environment to ferment the coffees, we can control which yeasts and bacterias are active during fermentation and for how long, and this are able to intensify and further  develop the flavours of the coffee without risk of over-oxidization or alcoholic fermentation, which will ruin the profile of the coffee.

So does carbonic macerated coffee taste better than other coffee? Taste is of course a subjective experience, and what tastes ‘good’ and ‘bad’ depends on what different people like. The CM Selections coffees aren’t ‘better’ than any other coffee; they offer an experience that pushes the boundaries of development, so that the consumer can experience intensity in flavour and aroma.


source of extended info : projectorigin.com.au

  • ickle Roaster

As most of us are stuck at home, our roaster wants put together a clip that could be useful for home brewers.


Recommended recipe for light roast v60 brew


water temp : 94-96°c

ratio : 16g water : 1g coffee

1 cup : 12g coffee : 200g water

brew time : 3.15-3.30 minutes


-grind coffee course-ish

-first pour 20-30g and wait 30 seconds


*between pours make sure the the water doesn't dry up completely, pour before you see the coffee show on the surface of the water


-aim to finish pouring at 2.15-2.30 minutes

-the brew finishes at 3.15-3.30 minutes


try pouring as steadily as possible and try avoid water pouring direct on filter paper as it could bypass to the bottom without contacting with coffee


*ickle tip of the day* the higher the altitudes the finer you should grind the coffee, as higher altitudes usually produce denser coffee.


Happy Brewing



Country : Colombia

Region : Pijao, Quindio

Farm : Finca La Estrella

Farmer : Jairo Ivan Lopez

Variety : 100% Gesha

Process : Honey


This coffee is grown by Finca La Estrella, Managed and owned by Jairo Ivan Lopez.


La Estrella is a family coffee farm located in Pijao, Quindio, 20km away from Armenia, which is part of the coffee triangle ( the coffee triangle used to be the area with higher coffee production in the 2000s) the coffee plantation of 13,000 coffee tree passed from generation to generation. The Volcanic soil and high altitudes with warm days and cold nights are the perfect growing conditions for outstanding coffee.


Jairo was a civil engineer in Quindio. He planted Gesha in two different farms in Quindio and Java in Beunevista. After he tasted the Natural Gesha from Panama, Jiro devoted the rest of his life to specialty coffee. He continually working on improving the drying and fermentation process and only strictly picking the ripest cherries. The results have continued to improve year after year.


This 100% Gesha honey lot was processed by La Pradera washing station. La pradera features four large concrete patios with sliding roofs, providing the ability to control the weather and the amount of heat the coffee has to absorb daily. The initial drying stage takes place on these patios, and the second stage on the raised beds. Towards the end, the lots are moved to a higher beds to reach the desired moisture content.


When I cupped the sample roast of this coffee, I was blown away by the very sweet but so much delicate flavours of ripe yellow flesh fruits with a gentle acidity. We managed to secure the very last 12kg vacuum sealed block. This coffee will be roasted for filter brew especially. To capture all the beautiful floral aromas, the gentle acidity and all tropical fruit notes. The coffee comes 180 grams in each bag,we recommend to start brewing at 7 days after roast. If possible, brew them at 7, 14 and 21 days after roast to taste all the different tasting notes and the slight change of acidity and body at different ageing. This particular roast will be perfect for both immersion and drip brews.


We also make a nice little A3 poster for all you Geisha lovers and as a thank you gift from us for your support.


Recommend recipes:

V60

15g : 250g , 2.45 minutes - 3.15 minutes, 96 degrees filter water

(adjust grind size to match the brew time)


Clever coffee dripper

12g : 200g , 2 minutes steep time, 1.20-1.40 minutes drain time, 96 degrees filter water

(adjust grind size to achieve the drain time)


Plunger

15g : 250g, time 3 minutes then plunge, 96 degrees filter water

(course grind, stir gently after water is poured)


Enjoy brewing :)


Rowena of ickle