Ethiopian | Guji Masina | Various Producers | CM Washed CMW Diamond 1424 | Signature Series

$24.00 AUD

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Size 160g 320g 480g

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Origin and Sourcing

Varietal: Heirloom

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“Heirloom” is a catch-all term for the countless wild or cultivated varieties found in Ethiopia, many of which are genetically unique. These coffees are renowned for their complexity, often showcasing vibrant florals, citrus, and stone fruits. Since they’re genetically diverse and often uncatalogued, each heirloom coffee is a unique experience.

Processing Method: Washed CM

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The CM Washed method combines traditional washed coffee processing with techniques borrowed from the wine industry—specifically, carbonic maceration. In this process, whole coffee cherries are placed into sealed stainless steel tanks filled with carbon dioxide, creating an oxygen-free environment that slows fermentation and allows for unique flavour development. After this controlled fermentation, the cherries are pulped and washed as in a standard washed process. This hybrid method often results in a remarkably clean cup profile with heightened clarity and floral complexity, while still retaining vibrant acidity and structured fruit notes. Expect coffees processed with CM Washed to be both precise and expressive, with a distinctively refined character.

Farm: Oromia

Region / Area: Adola District, Guji , Oromia

Altitude: 1950–2300 MASL

Harvest Period: October – January 2025

Sourcing Partner: Project Origin

Coffee Storage Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11-13% is Light with balanced acidity and sweetness; 14-16% is Medium for rounded body and caramel; 16-20% is Dark for rich, chocolatey and intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss 12.0%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9-13% of the bean's initial weight

Internal Agtron: 86

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This is a more accurate reflection of the actual roast colour than external as its measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind courseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

External Agtron: 58

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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Agtron Spread: 28

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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Plus

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The ROEST L100 is a game-changer in the world of sample roasting, designed with precision, automation, and data transparency at its core. Unlike traditional sample roasters that rely heavily on manual control and visual cues, the L100 gives you full control over temperature, airflow, and drum speed—while also logging every variable in real time. With a touch screen interface, built-in Wi-Fi, and cloud connectivity, it allows for consistent, repeatable roasts and effortless profiling. Whether you're cupping for quality control or exploring new green lots, it eliminates guesswork and brings lab-level control to your coffee bench. What sets the L100 apart from other roasters its size isn’t just the tech—it’s the consistency, repeatability, and scalability. Other small sample roasters often struggle to replicate curves or to match the flavor development seen in production roasting. The L100 bridges that gap with unmatched thermal stability and accurate replication, meaning your sample roasts can translate more faithfully to your larger batches. Plus, features like automatic preheating, auto-drop, exhaust sensors, and compatibility with Cropster or Artisan make it not just a roaster—but a full-on data-driven coffee lab in a shoebox-sized footprint.

Taste Profile

Tasting Notes: Caramel, Juicy, Peach, Toffee, Floral, Bright, Stone Fruit, Silky, Confectionary, Whiter sugar, Orange candy, Velvety

Cupping Score: 86.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: Yes

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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

More Info About This Coffee

Coffees grow in small farmers backyards, known as “garden coffee”
Hand sorting of only ripe, red cherries at 20-22º Brix o Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
Controlled yeast activity, temperature and humidity of tank
Anaerobic fermentation time creates a Diamond profile that is delicate, structured, and refined
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

More About The Masina Kebele

In the Masina Kebele in the Adola Woreda lies a washing station that sits at the heart of Project Origin. Built in 2017 as a joint project with our great local export partners, Primrose, the Guji Masina washing station was the site where our very first Ethiopian Carbonic Maceration processed coffees were produced. We learned a vast amount from the experience of trying and refining the CM
process at this station. Nearby the washing station lies a river, that locals in the community wade through to reach the town and the school. Project Origin have teamed up with Primrose once again to fund the construction of a bridge over this beautiful river, hoping that this improvement in infrastructure will help the community in their daily travels and needs rather than taking the 1-2 hour walk around to the
nearest crossing. The coffees from this woreda are already world-known, feeding into the romanticism of Ethiopian coffees, and when the 2018 World Barista Championship is won utilising a coffee from this station, it becomes impossible not to include this washing station in your collection.

Coffee in Ethiopia:

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

SKU: eth_masina_nat_160g
Package Weight: 200g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Ethiopian | Guji Masina | Various Producers | CM Washed CMW Diamond 1424 | Signature Series