Carbonic Maceration: The Science Behind Our Award-Winning Process
Carbonic maceration transformed the wine world in the 1930s. Three decades ago, it began revolutionizing coffee. At Hacienda La Florida, we’ve refined this technique to produce coffees that have placed at the Cup of Excellence and been selected by world brewing champions.
What Is Carbonic Maceration?
The process is elegantly simple in concept but demanding in execution:
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Whole cherry selection — Only perfectly ripe cherries are placed intact into sealed fermentation tanks. No depulping, no crushing.
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CO₂ flush — The tank is flushed with carbon dioxide, creating an anaerobic environment. This is the critical step that distinguishes carbonic maceration from standard anaerobic fermentation.
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Controlled fermentation — Without oxygen, the intra-cellular fermentation that occurs inside each intact cherry produces distinct aromatic compounds: esters, higher alcohols, and volatile acids that create wine-like, floral, and deeply fruity notes.
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Precise timing — We monitor temperature, pH, and time obsessively. Depending on the variety and desired profile, fermentation can last 48 to 120 hours.
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Controlled drying — After fermentation, cherries are moved to raised beds or our dark room for slow, even drying.
Why It Works
The magic of carbonic maceration lies in what happens inside the intact cherry. Without oxygen, the natural enzymes within the coffee fruit break down sugars through a different metabolic pathway than normal fermentation. This produces:
- Elevated esters — responsible for floral and fruity aromatics
- Balanced acidity — lactic and malic acids develop in harmony
- Silky mouthfeel — the mucilage’s pectins break down slowly, contributing body
Our Results
Our carbonic maceration Catucaí was selected by the World Brewers Cup Champion (2021) for the winning performance. The Típica Mejorada processed with carbonic maceration won the Taza Dorada (2020) and placed 5th at the Qima Coffee Ecuador Farmer’s Collection auction (2025) with an 88.46 score.
Varietals That Shine
Not all coffee varieties respond equally to carbonic maceration. Through years of experimentation, we’ve found:
| Variety | Result |
|---|---|
| Sidra | Floral explosion, jasmine and stone fruit |
| Típica Mejorada | Honeyed citrus, wine-like depth |
| Catucaí | Intense berry, heavy body, chocolate undertones |
Try It
Our carbonic maceration lots are available through our export partner, Cafesure. Request samples to experience the difference for yourself.
Precision meets craft in every fermentation tank.