Carbonic Maceration was originally a winemaking process made famous in the Beaujolais region of France. It was first introduced to the coffee world by Saša Šestić in 2015, where he won the World Barista Championship with a Carbonic Maceration coffee.
The process involves placing pulped coffee cherries in airtight stainless steel barrels and immersing them with Carbon Dioxide. Rather than typical fermentation set off by yeast, Carbonic Maceration causes cherries to ferment intracellularly. This produces elevated flavors and aromatics that are all absorbed into the cherry.
This particular lot is one of the most elegant and clean examples of Carbonic Maceration processed coffee, showcasing crisp, sparkling, and delicate fruits and florals.