Guji Mesina CM
‘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 prior to being crushed for their juice. We have adopted a method which also utilises carbon dioxide in order to push boundaries of fermentation and development in coffee. So, the CM Selections is our selection of coffees that have been processed using this method.
The terms that we are accustomed to in the coffee world include natural, washed, honey, semi-washed and so on. These processing techniques use a variety of methods to extract the green beans/seeds from the coffee cherries.
The CM process does not replace these methods; rather, it adds another step in processing. For example, the CM Selections coffees are still identified as being natural, washed, etc but as they also do through this maceration process, we need to include that information too. So instead of being just washed, we say that a CM Selections coffee is carbonic macerated (washed).
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The washed CM Selection coffees are then pulped, before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank. Natural CM Selections coffees are placed in the tanks and after fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.
1,800 M ASL
Grapes, Berries, Pineapple