PROCESS: DOUBLE CARBONIC MACERATION

REGION: CALDAS

VARIETAL: CASTILLO / COLOMBIA

TASTE: RHUBARB, CUSTARD, CAKE

About:

This coffee has been processed using a double carbonic maceration technique, an innovative method that pushes fermentation to create highly expressive and complex  flavour profiles. Whole coffee cherries are first sealed in an oxygen free environment and saturated with carbon  dioxide, where sugars begin breaking down from within the fruit. After this initial stage, the coffee undergoes  a second controlled maceration, further developing  depth, structure, and aromatic intensity. This is 1 of 3 coffees I have from La Esperanza, all same  variety and farm, but different processing methods. 

 

PROCESS: DOUBLE CARBONIC MACERATION

REGION: CALDAS

VARIETAL: CASTILLO / COLOMBIA

TASTE: RHUBARB, CUSTARD, CAKE

About:

This coffee has been processed using a double carbonic maceration technique, an innovative method that pushes fermentation to create highly expressive and complex  flavour profiles. Whole coffee cherries are first sealed in an oxygen free environment and saturated with carbon  dioxide, where sugars begin breaking down from within the fruit. After this initial stage, the coffee undergoes  a second controlled maceration, further developing  depth, structure, and aromatic intensity. This is 1 of 3 coffees I have from La Esperanza, all same  variety and farm, but different processing methods.