Carbonic Maceration
Also known as: CM, Carbonic Mac
How It Works
- 1 Harvest whole cherries
- 2 Place in sealed tank
- 3 Inject CO2 or allow natural CO2 buildup
- 4 Ferment (multiple days)
- 5 Remove and dry or depulp first
- 6 Can be combined with other methods
Flavor Impact
Unique, complex, often fruity and wine-like. Smooth, less astringent. Tropical fruit, florals, sometimes bubble-gum or candy notes.
Water Usage
Variable
Common Regions
- Colombia
- Costa Rica
- Competition coffees
Advantages
- Unique flavor development
- Controlled process
- Reduces astringency
Challenges
- Requires equipment and CO2
- Technical process
- Expensive
- Can be polarizing