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Know Your Coffee: Maximino Palacios - Carbonic Maceration 118 hrs
Maximino & his wife marlene grow perfect red catuai in jinotega, nicaragua. this lot was double fermented in an anaerobic environment as whole cherries. brix refractometer & ph readings were recorded many times each day so that the level of fermentation allows for clean fruit notes to abound in the final cup without even a hint of funk. a wine-like expression which is appropriate considering that “carbonic maceration” is a wine processing technique that has only recently emerged in the coffee world. to put it in perspective, most coffees are aerobically fermented for around 12 hours - this lot was fermented anaerobically for a whopping 118 hours, allowing the coffee to slowly develop complexities that usually are unavailable to other coffees.
this lot was sourced through our partners at gold mountain coffee growers.