Welcome, to our exploration of the carbonic maceration process and its profound influence on the flavour profiles of specialty coffees. This innovative technique has emerged as a catalyst for exceptional taste experiences. From its origins in wine-making to its adoption in the coffee industry, carbonic maceration has garnered attention for its ability to enhance the sensory delights found in our beloved beverages.
To understand the carbonic maceration process, we must delve into the behind-the-scenes of wine production. This technique initially gained prominence in the Beaujolais region of France, known for its production of vibrant and fruity red wines.
Winemakers discovered that by fermenting whole grape clusters in an oxygen-deprived environment (stainless steel vats that have been pumped with CO2 to remove the oxygen), unique flavours and aromas were developed. This method allowed for the extraction of softer tannins and enhanced the fruity characteristics of the resulting wines.
Over time, the concept of carbonic maceration transcended the boundaries of winemaking and found its way into the realm of specialty coffee, where it continues to revolutionize the flavor profiles and sensory experiences of the beloved beverage.
Carbonic maceration has made significant strides in the coffee world. It caught the attention of industry experts and baristas alike during its introduction at the World Barista Championships 2015 (WBC) by Sasa Sestic from Ona Coffee in Canberra. At the WBC, Sasa drew attention to his carbonic maceration coffee, with the primary flavour-note of "Raspberry Candy", introducing their distinct and remarkable flavours that captivated judges and barista alike.
The impact on flavour is nothing short of remarkable. Coffees processed using carbonic maceration exhibit distinctive characteristics and nuances that leave a lasting impression on the palate. These flavour profiles are a testament to the careful manipulation of fermentation, resulting in an array of notes that can range from fruity and vibrant to floral and aromatic.
We're proud to introduce a stand-out example of a carbonic maceration coffee: Worka Sakaro.
This exceptional coffee showcases the epitome of the process, with its pronounced flavours of strong blackcurrant, raspberry, and apple cordial when brewed as espresso. For those who prefer filter coffee, Worka Sakaro delights with a refreshing combination of red apple and blackcurrant juice, complemented by a zesty orange twist. Each sip of Worka Sakaro reveals a clean, balanced, and truly extraordinary sensory experience that elevates your morning ritual.
We're excited to launch our first carbonic maceration coffee, and you can definitely expect more in the future.
Join us next time for a deep-dive of another fairly new and currently popular processing method: Anaeroib Fermentation!