Carbonic Maceration
Coffee Processing: Carbonic Maceration – Coffee straight from the lab, with a hint of bubbles!
If you thought that coffee is just about classic drying and fermentation processes, the Carbonic Maceration method will introduce you to a completely different world. It is an innovative technique inspired by the processes used in wine production, which allows the creation of coffees with an extremely complex, yet pure flavor profile.
How does Carbonic Maceration treatment work?
The magic begins with fermentation. Coffee beans, still in the fruit, are sealed in airtight tanks filled with carbon dioxide. This anaerobic fermentation process causes enzymes inside the fruit to break down sugars in a very controlled way. Everything happens in a closed environment, which allows for precise control of the temperature and fermentation time.
This gives the coffee beans a unique flavor profile – intensely fruity, with incredible purity and smoothness. The beans are fermented in controlled conditions for several days and then dried, which preserves these extraordinary aromas in the final product.
Why is Carbonic Maceration coffee so special?
This method, although complicated, brings spectacular results. Thanks to precise control of fermentation, coffees with Carbonic Maceration are exceptionally clean, full of fruity notes and often reminiscent of wine flavors. The flavor profile is intense, but at the same time very elegant, with clear notes of berries, plums and sometimes even spices. You can also detect a slight acidity, similar to what you will find in natural wines.Carbonic Maceration coffees often have:
- Refined sweetness – delicate, almost like honey, balanced with juicy fruity notes.
- Clean flavour profile – no fermentation notes that often appear in more traditional processing methods.
-
Complexity – rich, intense fruit flavours, often combined with floral and spicy nuances.
Who is behind Carbonic Maceration?
The Carbonic Maceration method was first used by growers who were inspired by the techniques of natural wine production, particularly in regions such as France . However, the pioneer of this method in the coffee world was Wilton Benitez , the famous grower and innovator from Colombia, who successfully introduced the technique to his production in Granja El Paraiso . Thanks to his advanced experiments, carbonic macerated coffee became synonymous with exceptional quality and intense taste sensations.
