Colombia Finca Alegre - Carbonic Maceration

BLUEBERRY JAM, PLUM, CARAMEL
PRODUCER -  LOPEZ FAMILY
REGION -  QUINDIO
VARIETY -  CASTILLO
PROCESS -  CARBONIC MACERATION

80,00 AED

Clear
There’s a trend that’s growing and becoming of interest among coffee professionals. That trend is the interest in different fermentation methods and ways to experiment with coffee processing. There’s an element of wanting to push the boundaries of flavor and push the boundaries of what coffee can truly become. From carbonic macerations to anaerobic fermentations, we bring you Colombia Finca Alegre Carbonic Maceration. Since Sasa Sestic’s WBC win in Seattle in 2015, the carbonic maceration has grown in popularity as it was an experimental processing method that he used as his winning coffee. Carbonic maceration has its roots deep in the wine industry as this is a popular method when harvesting and processing wine grapes. Carbonic maceration is essentially when coffee is macerated (fermented) in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels. Once placed inside, CO2 is pumped into the barrel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with strong notes of red fruits.