The Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old.

The process starts with harvesting overly ripe cherries reading above 24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection the cherries are tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels.

After the required time inside the CO2 infused tanks, exceeding 100 hours, the coffee is then removed, and placed on raised African beds. The cherries are agitated every 30 minutes and carefully monitored to ensure even drying throughout the cycle.

Temperatures are controlled inside the dryhouses and are not permitted to exceed certain levels as excessive heat can rupture the cell walls of the coffee. Rupture causes oils to escape into the corpus of the grain and shelf-life of the coffee to dramatically shorten.

After the coffee is dried to 10.5-11% it is bagged in grain-pro and stored in Bodega for 60-90 days where temperatures are cool and stable. This seasoning process is critical to quality control. Reposo rest provides the coffee an opportunity to settle and equalize its moisture content as well as absorb more flavor from it’s shell or parchment. After the requisite rest coffee is machine milled, sorted by size and density, then hand selected for optimal quality assurance.