Introducing our non-CBD coffee line. Our newest coffee bean is directly sourced from Colombia. The Carbonic Maceration process makes the coffee bold, fruity and full bodied. The Cherry juice came from a 200 hour carbonic maceration of Mokka cherries, dropped into the depulped Castillo parchment and then fermented for 72 hours, then washed and slowly dried.
Carbonic macerationis essentially whencoffeeismacerated(fermented) in acarbon-dioxide rich environment.
Colombia's coffee is world famous for its flavor and the unmistakable mild but rich aroma that rises from every brew. Carbonic Maceration is a technique adapted from wine-making in which whole grapes are fermented instead of being crushed. As the coffee ferments, the sugars are broken down by bacteria into carbon dioxide and alcohol.