A process borrowed from winemaking that is similar to anaerobic fermentation. Neel Vohora, a veteran coffee producer whose family farms on the slopes of the Ngorongoro caldera in northern Tanzania, has been experimenting with adding water to his carbonic method coffee. The process is similar to the aerobic one.

The major difference between the two is that carbonic maceration uses whole, intact cherries in a ferment that breaks down the cell walls of the mucilage from inside out. When we process coffee we often utilize fermentation, but with coffee we are using the seed inside the fruit rather than the fruit itself. “Last year, I tasted coffee from Jamison Savage in Panama Morgan estate and the coffee was beautiful. Instead of being depulped, the whole cherry is added to the fermentation tank and sealed for the carbonic maceration process.

Notes: Produced by Gonzalo Hernandez at his Coffea Diversa “coffee garden” in Costa Rica entirely of the Deweverei variety of coffea Liberica. Heyler Guerra has produced a coffee that is truly one of a kind, through his intense focus on quality and willingness to push the boundaries.

Jamison has received widespread global acclaim and awards for his application of this traditional wine making technique to coffee and has seen his coffee routinely being used in the finals at the WBC and placing first in 2016. A process borrowed from winemaking, carbonic maceration is a process similar to anaerobic fermention.

Even the coffee realm is showing interest in the style. But I wanted more sweetness, and more depth, and even more floral characters.
So after few bottles of wine, we decided to do carbonic maceration process.” But this wasn’t going to be the same carbonic maceration process as before. Carbonic maceration is a fermentation technique that has gained some notoriety over the past few years. The major difference between the two is that carbonic maceration uses whole, intact cherries in a ferment that breaks down the cell walls of the mucilage from inside out.The idea Instead of being depulped, the whole cherry is added to the fermentation tank and sealed for the carbonic maceration process. Such fermentation process brings out intense aroma, with a taste profile akin to red wine and whisky. This is the kind of coffee that we see as the future of the industry, a common variety turned exceptional through a meticulously controlled fermentation.

COFFEE WIKI.

Process: Natural Carbonic Maceration. This container is then flushed with CO2 from the bottom which forces all of the oxygen out through an airlock at the top of the container. The same is true for coffee. Ardent Coffee Export processed coffee at a washing station where contributing local coffee farmers grow their coffee at 1,900 - 2,100 meters above sea level and categorized as “A” according to the current Ethiopian coffee designation. In 2015, Sasa Sestic won the World Barista Championship with a coffee that had been washed carbonic macerated, an innovative fermentation method.

Carbonic Maceration is a technique adapted from wine-making in which whole grapes are fermented instead of being crushed. The main thing that differentiates anaerobic coffee fermentation from carbonic maceration of coffee is that in carbonic maceration the cherry is left in tact, and not pulped prior to entering a sealed tank.