Processing

Carbonic maceration is an experimental coffee processing technique where whole, undamaged coffee cherries are placed in a sealed vessel and immediately infused with carbon dioxide. Unlike traditional fermentation methods that rely on external microorganisms to break down the fruit, this CO2-rich environment encourages intracellular fermentation, a process that occurs from the inside out, within the cherry itself. By leaving the skin unbroken, producers prevent microorganisms from accessing the sugary mucilage. This method gives producers a high degree of control over the fermentation process, allowing them to manipulate variables like temperature and pH. The resulting unique environment enables the development of a wider and more diverse range of flavor profiles, helping producers differentiate their offerings.