Carbonic Maceration process was first introduced by Project Origin’s founder, Saša Šestić, during the 2015 World Barista Championship in Seattle. Since then, Project Origin has developed a range of CM techniques that are now available in a variety of countries.
CM process consists in placing coffee cherries in temperature and humidity-controlled tanks flushed with carbon dioxide (CO2) to remove all oxygen (O2). After fermentation, the coffee is dried on raised beds for 12-18 days before being stored and milled.
CM is categorised by five coloured gemstones. Each of these gemstones represent a spectrum of colours that reflect the most prominent flavours and profiles we experience in coffee:
Indigo
, represented by the lapis lazuli stone, is a profile with intense flavour, powerful dark fruit and chocolate qualities, specific to a extensive fermentation that creates bold and strong flavour profiles.
Jasper
, also known as Mookaite, shows vivid red colours with flecks of orange. Coffees in this category have flavours reminiscent of the red, orange, and yellow fruits, and a medium level of intensity.
Amber
, fashioned from fossilised tree resin, shows deep orange with spots of yellow and red. Coffees are under the harmony between flavour, sweetness, and acidity, with flavors of orange, yellow and some red fruits.
Diamond
is brilliant, sparkling, and transparent, and the most elegant profile. Dominant characteristics are white, yellow, and green spectrum notes of fruits and florals, with cup profiles being crisp, delicate, and clean.
Opal
, an Australian national gemstone, showcases coffees rich and diverse in their flavour profile. Real opals reflect different colours in the light, so these coffees reveal multiple colours of fruits and florals.