So aromatic. Toffee, citrus, passionfruit. Layered, balanced, and impossibly sweet.
This lot from Sasa Sestic's own project in Nicaragua shows off just how carbonic maceration can be used to elevate the taste profile of a coffee.
This caturra lot has been pulped then placed in stainless steel tanks within a temperature and humidity controlled room. Once filled the tanks are flushed with carbon dioxide to push any oxygen out and sealed. Within this environment temperature is manipulated to drive specific taste characteristics during fermentation presenting in the cup with enormous sweetness and a complexity we seldom find in the caturra varietal.