Carbonic maceration

The carbonic maceration comes from the wine world. In the coffee it is applied in a similar way: whole cherries, without spilling, are put into tanks that are filled with carbon dioxide to remove oxygen.

Within each intact cherry begins an intracellular fermentation: sugars are transformed from the inside of the fruit. The result is similar to that of anaerobic fermentation, but it usually gives some more wine and aromatic profiles.

The method was popularized in 2015, when Saša Šestić won the World Barista Championship with a coffee processed like this. The exact details of that lot have been discussed later, but the technique was left on the map.

• Wine and red fruit notes.
• A lot of aroma.
• Acidity alive.

Like other experimental processes, it depends a lot on who does. Well executed, it's an experience; misexecuted, an excess. Try it on V60 or AeroPress, with clear tweets, and compare it with a washing of the same origin if you have a chance.