If you look at the way coffee is processed (as the flesh of the coffee fruit is separated from the coffee beans, which are actually the coffee beans themselves), you will see the term carbonic maceration , which does not (yet) exist in Hungarian. But what does carbon dioxide maceration mean?
The idea of CO2 fermentation came from the wine industry to the coffee world , for the first time in 2015. (That's when Sasa Sestic won the barista championship with the coffee processed in this way, tested together with the owner of the coffee farm).
Coffee can be processed by drying, washing, or a combination of these, the point is that as a result of a fermentation process, the pulp separates from the seed and can be easily removed. During this decomposition process, a lot happens to the coffee, which can have a strong effect on the taste of the prepared coffee drink. Carbonic maceration enters the picture before separation, the freshly picked coffee beans are sealed in an airtight container and then filled with CO2 gas at a low temperature. As a result of this, processes are started that could not be achieved in any other way, resulting in completely unique flavors in the coffee .
When the coffee has reached the desired level of processing, the rest of the pulp is removed using one of the traditional methods. Coffees processed in this way are characterized by a much more complex and richer taste.
