Carbonic maceration was originally developed as a winemaking technique, but using the technique in coffee fermentation emphasizes juiciness (from apple-like malic acidity) and fruit notes. After years of experimentation, the exporter who partners with local producers in Nicaragua, has perfected this process with many varieties of coffee.

Carbonic Maceration: Whole coffee cherries are twice fermented in a tank that is outfitted with air traps and spigots. During the first fermentation coffee cherries are kept for some days without air or water; the air traps are used to remove oxygen. The second fermentation is with pure mountain water but again with no air. Carbon dioxide is introduced to add internal agitation as well as being part of the complex changes taking places during the cherries maceration. Fermentation ends when coffee has reached a precise Ph (acidity level) and Brix measurement. Balanced and cleanly processed with concentrated sugars. Flavors of cherry cola and black cherry.