Carbonic maceration

A coffee processing method borrowed from winemaking. Whole, unbroken cherries are placed in sealed tanks flooded with carbon dioxide, where they ferment from the inside out before being depulped.

Why it matters — Carbonic maceration develops flavours that no other processing method produces — intense fruit, candy, wine-like depth, distinctive sweetness. It's a competition-favourite process for that reason.

Good to know

• Roasting a CM coffee requires care — over-roasted, the unique aromatics get crushed.
• The method was popularised in specialty coffee by Sasa Sestic, who won the 2015 World Barista Championship presenting a carbonic-macerated coffee.