What is carbonic maceration?

What is carbonic maceration in coffee and why does it transform the cup?

Innovation in coffee processing has led to methods that, until recently, were unthinkable outside of wine. One of the most fascinating is carbonic maceration : a technique that completely changes the sensory profile of coffee.

What is carbonic maceration?

Carbonic maceration is an anaerobic (oxygen-free) fermentation method where whole coffee cherries are placed in sealed tanks and carbon dioxide (CO₂) is injected. This gas displaces oxygen and creates an ideal environment for specific microorganisms to transform the fruit's compounds.

The process can take between 24 and 96 hours, depending on the desired profile, variety, and weather conditions.

What effects does it have on coffee?

Controlled fermentation under CO₂ generates unique biochemical changes within the cherry:

• Greater perceived sweetness

• Brighter or lactic acidity

• Intensified fruity and floral notes

• Silkier texture in the mouth

It is a process that highlights the complexity of the origin and allows for extraordinary cups to be obtained, without adding anything external.

Why is it relevant in specialty coffee?

Carbonic maceration is not only an advanced technique; it also requires precision, traceability, and constant monitoring . That's why it's a process reserved for producers and brands that understand coffee as a living product with enormous sensorial potential.

At C•DELEÓN, we work with processes like carbonic maceration because we believe in taking coffee to the next level. Each batch is an opportunity to explore new flavors naturally, respecting the fruit and its origin.

What you find in our mug is no coincidence; it's the result of science, art, and craftsmanship.