Our choice of Thageini CM Washed coffee based on the collaboration of taf with the project origin. The CM coffees of project origin, are selection of the most sophisticated lot experimental carbonic maceration.  The CM process was first developed by the initiator of project origin, Sasa Sectic during the world barista championship in 2015 in Seattle. Until now project origin has developed a range of CM techniques in many countries.

PROCESSING

In the carbonic maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and overripe cherries.

The washed CM Selections, are pulped before being placed in controlled temperature and humidity tanks, and washed with carbon dioxide (CO2) in order to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.

Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.

What exactly does CM selection 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 before being crushed

for their juice. The CM method in coffee also utilizes carbon dioxide in order to reach the limit of coffee fermentation.

How does this process differ from other coffee processes?

The CM process doesn’t replace any other methods (washed, natural, honey, semi-washed etc.) but it adds another step in these processes. So, if a coffee is washed and has pass through CM process, we need to include that information too.

Nyeri is the hard of Kenya. It is characterized by low temperatures and rich volcanic soil which contributes to the cultivation of coffees with slow maturation and high density.

Thageini washing station, collects cherries from 450 local producers who they select cherries by hand. After the selection, the CM process takes place in order to get special coffees with delicate acidity and body

Origin: Nyeri County, Central Region, Kenya

Altitude: 1800m

Variety: SL28 & SL34

Processing: Washed – Carbonic Maceration

Cup profile: jasmine, lemongrass, acacia, pineapple, green apple, smooth, balanced malic acidity

Suggested for: filter and espresso

Espresso recipe 

In: 19,5gr

Out: 38gr

Time: 26 sec

Filter Recipe

15gr/250ml degrees

90-93° degrees

Pouring Time: 1'- 1' & 30"

Extraction time: 2' - 2' & 15"