Salawara Estate Carbonic Maceration

About This Coffee

Ripe coffee cherries are carefully handpicked from Dodda kere Patte, at a Brix level of 24. The cherries are then sealed in stainless steel tanks and pressurized with carbon dioxide for 72 hours, creating an anaerobic environment that initiates carbonic maceration. During this stage, intracellular fermentation occurs within the intact cherries, intensifying fruit-forward characteristics and enhancing aromatic complexity. After fermentation, the cherries are removed from the tanks and slowly dried on raised beds, preserving clarity, sweetness, and vibrant fruity flavors in the cup.