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NICARAGUA MACERATION FOR THE MASSES CARBONIC MACERATION NATURAL
NICARAGUA MACERATION FOR THE MASSES CARBONIC MACERATION NATURAL
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COUNTRY: Nicaragua
REGION: Matagalpa & Jinotega
GROWER: Member farms of Gold Mountain Coffee Growers
PROCESS: Carbonic maceration natural
VARIETAL: Red catuai, caturra estrella, pacas
ELEVATION: 1300-1600 MASL
NOTES: Bubblegum, ripe cherries, golden raisin
10 oz of whole bean coffee
SHIPPING INFO: Our shipping days are Tuesdays and Fridays. Your coffee will be shipped on the next shipping day after your order is placed.
Read more about this coffee below!
All info courtesy of Gold Mountain Coffee.
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THE PRODUCER
Gold Mountain Coffee is made up of a group of farmers dedicated to producing high quality specialty coffee. Every coffee is traceable down to the sugar content of cherries and weather on each farm during days of picking.
THE PROCESS
In the carbonic maceration process, whole coffee cherries are placed in an airtight tank. The tank is flooded with carbon dioxide and the CO2-rich environment breaks down the composition of the fruit tissues in the cherry. Carbonic maceration was originally a technique developed in wine-making, but has been adopted by coffee producers for the depth of sweetness it produces in a lot.
WHY WE LOVE IT
This lot is bursting with fruity and juicy sweetness. Bubblegum sugar sweetness hits the palate first, then is overtaken by juicy cherry notes and ripe golden raisin. The carbonic maceration processing lends a juicy and effervescent mouthfeel to the cup.