What is Carbonic Maceration Coffee?
In this method, whole cherries are placed in airtight tanks filled with carbon dioxide. The lack of oxygen triggers an intracellular fermentation inside the cherry before pulping. This process can last from 24 to 120 hours, depending on the producer’s goals.
Why carbonic maceration matters
- Enhances fruity, wine-like aromas and flavours
- Creates complex, layered cup profiles
- Allows producers to differentiate their coffees in specialty markets
Carbonic maceration in Specialty vs. Commercial
Specialty: Used to experiment with unique flavour expressions and micro-lot differentiation
Commercial: Rarely used due to complexity and cost
Where Nordic Approach fits in
While carbonic maceration isn’t a process we currently work with extensively, we stay informed about its development and cup potential. If and when we do source CM coffees, our focus is on evaluating quality and ensuring they align with our standards for traceability and profile clarity.
FAQ about Coffee Exporter
Q1: How does carbonic maceration differ from traditional fermentation?
A1: Unlike traditional methods, the cherries ferment internally in a low-oxygen, CO₂-rich environment, which emphasizes fruity and wine-like flavors.
Q2: What flavors can you expect from carbonic maceration coffee?
A2: Notes often include vibrant fruitiness, winey complexity, and enhanced sweetness with a smooth mouthfeel.
Q3: Why is careful handling important during carbonic maceration?
A3: Temperature, timing, and CO₂ levels must be carefully controlled to prevent over-fermentation and ensure consistent cup quality.