CARBONIC MACERATION
Carbonic Maceration in Coffee
Even experimental lots can deliver a clean, refined taste — especially when processed using carbonic maceration.
In this method, coffee cherries are placed in sealed tanks filled with carbon dioxide, which displaces oxygen. This oxygen-free environment halts oxidation before it even begins. As a result, the coffee retains its natural, vibrant acidity without developing acetic or tartaric acids.
Even with extended fermentation, the cup profile remains crisp, fresh, and delicate. Carbonic maceration accentuates and amplifies the inherent flavor characteristics of coffee varieties, creating a bright yet harmonious profile that reflects the terroir and the bean’s unique identity.
Even experimental lots can deliver a clean, refined taste — especially when processed using carbonic maceration.
In this method, coffee cherries are placed in sealed tanks filled with carbon dioxide, which displaces oxygen. This oxygen-free environment halts oxidation before it even begins. As a result, the coffee retains its natural, vibrant acidity without developing acetic or tartaric acids.
Even with extended fermentation, the cup profile remains crisp, fresh, and delicate. Carbonic maceration accentuates and amplifies the inherent flavor characteristics of coffee varieties, creating a bright yet harmonious profile that reflects the terroir and the bean’s unique identity.