Ethiopia Jasper T107, CM

Ona Coffee (Canberra)
SGD 31.50

‘The ‘T107’ lot is one of the carbonic maceration (CM) lots produced by our friends at Muje Mashing washing station in Guji, Ethiopia. Since 2017, the Muje Masina team has implemented experimental processing techniques since 2017 in order to create extended fermentation lots such as this. The CM processing involves the use of oxygen-free environments and the introduction of CO2 in order to extend fermentation time, which heightens and improves the quality of sweetness and acidity, as well as highlighting the terroir of the Guji region.

This exquisite heirloom lot from Guji, Ethiopia has a range of fruit notes, from tropical to stonefruit. Look for flavours of pineapple, blackberry and plum, as well as a slight cacao note on the finish.

*Please note that all Ona Coffee are not roast to order and your coffee will be from their latest roast batch.

Tasting Notes
Blackberry, plum, cacao nib and pineapple

Origin
Guji, Masina, Ethiopia

Varietal
Ethiopia Heirloom

Processing
Carbonic Maceration

Elevation
1950-2300 MASL

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Our weekly order cycle closes every Monday 11.59pm (GMT +8). On Tuesdays, our roaster and brand partners will prepare your order. For coffee, it will be either roast to order or from their latest roast batch.

You will receive your order within a week, usually on the same week on Saturday (residential addresses) or the following week's Monday (commercial addresses).

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Ona Coffee (Canberra)
Ona Coffee (Canberra) believes that coffee is more than just a drink. Like a great wine, truly great coffee tells a story. It’s a story of community, history, culture, climate, time and, above all, passion. That’s where the ONA story began. With one man’s passion for the perfect cup of coffee and his obsession to find it.

Almost a decade later, after humble beginnings in 2008, we at ONA Coffee now proudly celebrate four cafés in Canberra, one in Sydney and supply exceptional, locally-roasted coffee to over 100 more.

Via the ethical trading company, Project Origin, we source the highest quality green beans produced in the most sustainable ways possible, deal directly with producers and empower communities in Ethiopia, Colombia, Honduras, El Salvador, Panama, Nicaragua and India, among others.

Back home, our coffee blends have won numerous awards over the years including best roast and best espresso. In both 2016 and 2017 ONA Coffee barista, Hugh Kelly, won the Australian Barista Championships and the year prior our founder, Sasa Sestic, won the 2015 Australian Barista Championships and was named World Barista Champion several weeks later after winning the world title in Seattle.

We work with the motto ‘Connecting Communities, Sharing Flavour’ because we believe that perfection isn’t a destination; it’s a journey, and one we want to share with you.

Recipe
Filter: 8+ days post-roast
Dose: 20g
Yield: 300g
Time: 2:40-3:00 minutes
Temperature: 90 degree celsius