Coffee producing area of Cochelle, Ethiopia introduces the flavor characteristics of coffee beans treated by red jadeite CM in the sun.

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CM, which stands for Carbonic Maceration (carbon dioxide impregnation), is a processing method used in the production of red wine.

Before the grape is pressed, the whole grape is fermented in an environment filled with carbon dioxide.

We hope to use the treatment of carbon dioxide to explore the infinite possibilities of coffee in the process of fermentation and development.

Therefore, only coffee selected by the plan of origin for carbon dioxide impregnation is called "CM select" coffee. CM selected coffee is first treated by CM, and then treated by sun, washing and other methods.

Treating coffee beans with carbon dioxide impregnation can improve the flavor of coffee.

The coffee fruit or peeled coffee beans are fermented in a closed environment with constant temperature and humidity and filled with carbon dioxide. using this method to improve the flavor of coffee will not have the risk of peroxy fermentation or alcohol fermentation leading to the deterioration of coffee flavor.

Since 2017, the Origin Planning team has been experimenting with carbon dioxide impregnation in Ethiopia. This year is the third year of the planned production of CM selected Ethiopia series.

The CM selection of red emerald coffee is reminiscent of the flavor of red, orange and yellow fruits.

These coffees are treated with a series of carbon dioxide impregnation to show a strong flavor and cleanliness as well as a medium texture of alcohol thickness.

The Kochere region is famous for producing high-quality Ethiopian coffee beans-acidity, mineral-dense soil and towering elevations make the perfect microclimate for coffee cultivation.

The coffee grown here has a delicate taste with the main lemon taste, and this special coffee melts into a very balanced and round taste.

Its acidity is lower than that of other Ethiopian coffee and is popular with consumers.

This red jadeite from the country of origin Ethiopia, using a special treatment of carbon dioxide impregnation in the sun, has an incredible flavor performance and strong aroma, as well as good sour quality.

Origin: Ethiopia

Producing area: Yega Ficochel, Godiyo, south of Ethiopia.

Variety: Heirloom

Treatment: carbon dioxide impregnation in the sun

Altitude: 2000-2200m

Flavor description:

With rich mellow thickness, the flavor shows chocolate taffy, dark berries, dark cherries, tropical fruits, plums and salty flavors.