What You Should Know
Read below to learn about this unique anaerobic processing method.
The History
Carbonic maceration comes from a winemaking technique used traditionally for light to medium bodied red wines to bring out fruitier notes and softened tannins. Rather than causing fermentation through yeast present outside of the grape skin the initial fermentation starts from the inside of the grape. Modern carbonic maceration can be credited to the Beaujolais region of France in the 20th century. Although the technique was discovered by French scientist Michel Flanzy in the mid 1930's, it did not gain popularity in winemaking until the 1960's.
Fast forward to 205 at the World Barista Championship. Saša Šestić, an Australian coffee professional brings the technique to the foreground of the coffee industry by taking home first place with a pioneering 50% natural process, 50% washed carbonic maceration coffee. What I would give to try that cappuccino!
Since this introduction, the processing technique has taken off with specialty coffee roasters, bringing consumers bright, sometimes boozy fruit flavors and an intense sensory experience unlike anything else.
The Science
In coffee, carbonic maceration occurs when coffee cherries are placed inside of sealed tanks that are filled with carbon dioxide. In the absence of oxygen, the cherries begin to ferment from the inside out. Aromatics and flavors produced during this stage are trapped and absorbed by the coffee parchment, creating those powerful flavors.
The coffee cherries are left in barrels until reaching the desired level of fermentation, then washed or dried depending on the desired processing technique and flavor profile. Red fruit, stone fruit, cotton candy, orange creamsicle, wine- the results are incredibly nuanced profile that vary depending om the origin of the coffee, fermentation time, processing method, and final roast.
