- Very special macerated coffee flavors
- Crazy fermented acidity with sweet notes
- Wicked dark raw chocolate aftertaste
Processing: 72h Macerated Natural
Importer: Falcon Specialty Coffees
Rob Says: First a all a big WARNING to all those who are going to drink this. This is not a normal coffee and might surprise you. I think there will be big lovers, but also a lot of haters, for our first ever macerated coffee.
But what does macerated coffee mean?
Carbonic maceration is a term lifted from the wine industry, where whole grapes are fermented without pressing the juice. In the carbonic method for coffee fermentation, first, the coffee cherries are siphoned to remove low-density “floaters,” then added to an airtight tank with a one-way valve, much in the same way as in the anaerobic method. Because the skins of the cherries are left in tact, fermentation may take days or weeks. The varying levels of pressure in the tank create different available sugars and pectins for the microbes to macerate. Near the bottom of the tank, the coffees are gently pressed over time by gravity, whereas cherries near the top of the pile remain unpressed and fermentation will occur slowly and almost entirely inside the skin of the fruit.
Tastewise you add a lot of flavors, think Balsamic vinegar and kombucha, to the coffee.
WE PLAN TO LAUNCH THIS COFFEE AROUND OUR NATIONAL DAY, 21ST OF JULY.