Skip to content

6 Processing

Carbonic Maceration

A processing technique borrowed from Beaujolais winemaking where whole cherries ferment in a CO₂-saturated environment, producing wine-like flavors in the cup.

  • Also called: CM
  • Availability: Rare find

Carbonic maceration is a specific kind of anaerobic fermentation: whole cherries (skin still on) are sealed in tanks flushed with CO₂, which forces fermentation to happen inside each cherry rather than around it. The technique was adapted from Beaujolais Nouveau winemaking and was popularized in coffee by Sasa Sestic's 2015 World Barista Championship-winning routine. Carbonic-macerated coffees often read overtly wine-like: strawberry, cherry, structured tannin.

Related terms

Back to the glossaryBrowse Brooklyn shopsRead the FAQ