Carbonic Maceration
Carbonic Maceration is a coffee processing method that involves fermenting coffee cherries in sealed tanks filled with carbon dioxide to develop unique flavors.
Its origins date back to 2015, when it was introduced by barista Saša Šestić at the World Barista Championship. During the fermentation process, all the sorted coffee cherries are transferred to airtight containers filled with carbon dioxide without oxygen. This ensures that the fermentation of the cherries starts inside and that the decomposition process has no way out.
Carbonic maceration coffee exhibits a distinct wine-like profile, featuring notes of red fruit, cooked fruit, and pronounced sweetness. However, as this method is still in the experimental phase, flavor outcomes can be unpredictable and difficult to replicate, sometimes resulting in acidity, astringency, dryness, or bitterness.