Daboci

Carbonic maceration, a technique borrowed from winemaking, involves fermenting whole coffee cherries in airtight barrels filled with CO2. This gas creates a unique environment that breaks down various pectins within the cherries, often resulting in vibrant, wine-like coffees with pronounced red fruit notes. The influence of this method on flavor depends largely on factors like terroir. After achieving the desired fermentation level, cherries can be processed through washing or drying. Unlike anaerobic fermentation, carbonic maceration requires months to develop its distinctive taste, as the cherries remain intact throughout the process.