The main thing that differentiates anaerobic coffee fermentation from carbonic maceration of coffee is that in carbonic maceration the cherry is left in tact, and not pulped prior to entering a sealed tank. The process is similar to the aerobic one. A process borrowed from winemaking that is similar to anaerobic fermentation.

Such fermentation process brings out intense aroma, with a taste profile akin to red wine and whisky. So after few bottles of wine, we decided to do carbonic maceration process.” But this wasn’t going to be the same carbonic maceration process as before.

Carbonic maceration is a fermentation technique that has gained some notoriety over the past few years. Until May 27, in the town of La Laguna (Santa Cruz de Tenerife) you can enjoy a very special wine festival, it is about Carbonic Maceration Festival of the Tacoronte-Acentejo Designation of Origin..

Carbonic Maceration is a technique adapted from wine-making in which whole grapes are fermented instead of being crushed. The major difference between the two is that carbonic maceration uses whole, intact cherries in a ferment that breaks down the cell walls of the mucilage from inside out. Jamison has received widespread global acclaim and awards for his application of this traditional wine making technique to coffee and has seen his coffee routinely being used in the finals at the WBC and placing first in 2016.

Ardent Coffee Export processed coffee at a washing station where contributing local coffee farmers grow their coffee at 1,900 - 2,100 meters above sea level and categorized as “A” according to the current Ethiopian coffee designation.

Neel Vohora, a veteran coffee producer whose family farms on the slopes of the Ngorongoro caldera in northern Tanzania, has been experimenting with adding water to his carbonic method coffee. The main thing that differentiates anaerobic coffee fermentation from carbonic maceration of coffee is that in carbonic maceration the cherry is left in tact, and not pulped prior to entering a sealed tank. Liberica is a species of coffee native to central Africa and long cultivated in parts of Southeast Asia. Carbonic maceration techniques (e.g semi-carbonic maceration) were recently adapted to coffee processing.

PROCESSING.

After five to seven days in a water-filled carbonic tank, the water becomes saturated with fermenting enzymes and byproducts and begins to foam out the valve. The same is true for coffee. “Last year, I tasted coffee from Jamison Savage in Panama Morgan estate and the coffee was beautiful. The major difference between the two is that carbonic maceration uses whole, intact cherries in a ferment that breaks down the cell walls of the mucilage from inside out.The idea

Visitors can enjoy a large number of activities and tastings of wines produced in the region under the designation of Origin Tacoronte-Acentejo. Process: Natural Carbonic Maceration. Process: Natural Carbonic Maceration. Heyler Guerra has produced a coffee that is truly one of a kind, through his intense focus on quality and willingness to push the boundaries.