Processing Methods
Carbonic Maceration
A fermentation technique borrowed from winemaking where whole coffee cherries are placed in CO2-flushed sealed tanks, triggering intracellular fermentation. The process creates vibrant, juicy, candy-like flavors in the cup.
Em Profundidade
Pioneered in specialty coffee by Sasa Sestic (2015 World Barista Champion), carbonic maceration forces fermentation to begin inside each cherry cell before microbial activity takes over. The CO2 blanket suppresses aerobic bacteria while promoting specific enzymatic reactions that produce ethyl acetate and other fruity esters. Fermentation typically lasts 48-200 hours at temperatures below 20C. The method is expensive and labor-intensive but consistently produces competition-placing lots.
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