La Maria - Carbonic Maceration (Espresso)

Process

Carbonic Maceration

Region

Caldas

Elevation

1750 - 1950 masl

Tasting Notes

Cherry Ripe • Cinnamon • Lime

One of two releases from Finca La Maria, this carbonic maceration process borrows from wine- making techniques where whole coffee cherries are fermented in a high carbon dioxide environment, typically a sealed stainless-steel tank, for up to 60 hours. The result is a cup that's rich in ripe berries, a hint of spice and a boozy yet refreshing finish.