MASINA CMW DIAMOND 0424 Variety: Ethiopian Mixed HeirloomRegion: Adola Woreda, EthipoiaFarm: Guji Masina Kebele Altitude: 1950 - 2300m Processing: Carbonic Maceration, Washed Coffees grow in small farmers backyards, known as “garden coffee” Hand sorting of only ripe, red cherries at 20-22º Brix Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out Controlled yeast activity, temperature and humidity of tanks Anaerobic fermentation time creates a Diamond profile very similar to previous years Beans are washed before being laid on beds to dry Drying takes typically 15-20 days Our local partners do further quality control. As a minimum, a triple pass through a colour sorter and a triple-pass through hand-sorting tables Flavours: jasmine, nectar, honey, peach, white grape, orange, date, molasses, clean, refined, delicate, balanced
