The Ama Project is providing the space to access geisha coffees grown and cherished in Brazil. Born from the collaboration between World Barista Champion, Sasa Sestic, and long-term specialty coffee producer of CarmoCoffees, Luiz Paolo, this project explores how the flavours of geisha can be grown through Brazil, with the intention of expanding consumer's access to this incredible varietal, whilst also showcasing how Brazil can grow very special profiles. We are finding the pearls of the terroir. Project Origin is proud to be partnered with the Ama Project, providing roasters around the world access to these pearls.

By using considered and deliberate processing techniques, we can discover the pearls that exist from marrying the geisha varieties with the terroir of Brazil. These pearls have always been here, ready for expression. It's our task now to let them shimmer.

The Ama Geisha Project is inspired by leading Brazil producer, Luiz Paolo, and coffee professional, Sasa Sestic, whose 14 year partnership is now focused on the expansion of specialty, affordable, accessible geishas with iridescent qualities.

The name 'Ama' is inspired by the Japanese divers, or "sea women", who dive to collect pearls from the ocean. Most of these divers are women, and so the Ama Project logo represents them, in symbology of this work: searching for pearls in the natural environment.

 

Processing Details

* Cherries are hand picked when ripe based on degrees Brix

* Harvested cherries are taken to a post-harvest area and rinsed to prevent negative fermentation and eliminate dust and impurities

* Cherries are placed in sealed tanks flushed with CO2 for controlled carbonic maceration fermentation for 3-4 days

* Whole cherries are removed from tank and laid to dry until moisture content is reduced to 10-12%

* Dried beans are then sorted in the dried cherry pod until milling and export preparation in waterproof bags

 

Origin: Carmo De Minas, Brazil 

Altitude: 1100-1300m

Variety: Geisha

Processing: CM natural 

Cup profile:  Papaya, mango, delicate acidity, silky body, creme brulee

Suggested for: espresso 

In: 20,5gr 

Out: 41gr 

Time: 24sec