Carbonic maceration (CM) is originally a winemaking technique that softens tannins and enhances fruitiness in lighter bodied red wine. It is, in its essence, fermenting the fruits in a carbon dioxide rich environment (usually a fermentation tank) before being crushed to extract their juice.
When Sasa Sestic, the 2015 World Barista Champion, first introduced (or popularised) CM in the coffee processing industry, it was received with mixed responses.
Nevertheless, the introduction of CM has opened doors to many other innovative coffee processing methods by adventurous early adopters.
To date, so many experimental processing methods are available in the market that not even roasters can keep up with them. To make a few: anaerobic, fruit juice yeast, thermal shocks, slow dry, shade dry, rum barrel, cold washed, lactic… heck, there’s even a processing called Tom Yum Gung process in China Yunnan!
Back to CM.
Our past encounters with CM were like a roller coaster ride. When they are bad, they can be really bad, smelling and tasting like rotten fruits; but when they are good, THEY ARE GOOD! 🤤🤤
This CM Natural 200hrs from Gilberto Perez is one of the few that is gooood! It reminds us of rum when it’s hot, and white wine when it’s cold due to its white grape acidity.
Our head barista recommends to brew it on ice with V60!
On the Naming of the Coffee
At The Crackpots, we always try to help beginners and advanced drinkers to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
Colombia, officially the Republic of Colombia, is a country in South America
Huila is a department/region in southern Colombia.
The farmer/producer’s name.
The whole cherry was fermented in a carbon dioxide rich environment before the usual natural process (being dried under the sun).
The total time of whole cherry being carbonic macerated.