Arabica + CO₂
Medium-Light Roast
Meet the Producer of Arabica + CO ₂
Funky post-harvest processing is now the 'in thing' in the world of specialty coffee and the Carbonic Trials were Sannarangegowda's tryst with using Carbon Dioxide for coffee! The experience was nerve-racking and comedic in equal measure – are the fruits fermenting sufficiently, too much, is there too much air in the fermentation drum, how long is too long? Let's just say, Sannarangegowda's already greying hair lightened a few shades!
Producers: M. Sannarangegowda, BR Hills
Carbonic Trials
The carbonic maceration process in coffee draws inspiration from a similar technique in winemaking. During this process, coffee cherries are placed in a sealed tank filled with CO₂, creating an anaerobic environment where natural fermentation occurs inside the cherries. This method encourages unique, complex flavours to develop, often resulting in vibrant, fruity notes with a wine-like acidity and body. Originally used to enhance wines, carbonic maceration is now prized in coffee production for its ability to intensify and bring out distinct taste profiles.
Our take?
Was the maker, Sannarangegowda happy with the outcome? He says, he enjoys the actual brew but he expected something much more intensely winey – and to be honest, so did we! Next harvest! Enjoy this coffee as you would a beginner Arabica Naturals. It's fruity but not overwhelmingly so, yet sweet and citrusy.
Flavour Notes:
Milk Chocolate, Ripe Fruit, Cane Sugar and a hint of Pepper
Recommended Brewing:
Pour Over, Drip Filter
Pour Over: Use a Medium Grind, 1:16 ratio, 3-3.5 mins brew time, use our cloth filters for a cleaner cup.
AeroPress: Use a Medium or Medium Coarse Grind, 1:15 ratio and start with 15g, use 2 paper filters or 1 of our cloth filters.
