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Maximino Palacios' Carbonic Maceration
A coffee worthy of all the accolades. If you're a fan of rare and exclusive offerings, then we know you're going to love this coffee. This is a multi-time Gold Bean Award-winning coffee. It is a cup that jumps off the table! Red wine, cherry lifesaver, and red fruit notes engulf the palate.
Only the ripest of cherries are picked by Maximino and his wife, Marlene, on their small farm in Jinotega, Nicaragua. Their commitment to only picking the ripest cherries is a lost and appreciated art. The intoxicating flavor profile of the coffee would not be possible without their diligence and commitment to excellence. The cherries are then double-fermented in an anaerobic environment until the optimum amount of flavor is fermented out of the cherry. PH and refractometer readings ensure the coffee's maximum flavor profile is achieved.
This is a certified banger. A coffee to covet and savor.
Red Wine | Cherry Lifesaver | Strawberry
ORIGIN: NICARAGUAN
REGION: JINOTEGA
VARIETAL: RED CATUAI
DRYING PROCESS: CARBONIC MACERATION (118 HOURS)
ELEVATION: 1,096 - 1,238 (MASL)
FARM: SANTA ADELA
FARMER: MARLENE & MAXIMINO PALACIOS
what is carbonic maceration?
'Carbonic Maceration' is originally a winemaking technique whose use has been applied to coffee processing. 'Carbonic Maceration' is fermenting the coffee cherry in an acute low-oxygen environment for a set duration of time.
Fresh coffee cherries are loaded into a container that is then sealed. No oxygen is allowed to enter the container. Any oxygen present in the container is pushed out by building carbon dioxide. Carbon dioxide released from the fermenting cherries builds up and concentrates in the space. This creates a low-oxygen environment that fosters the development of different, unique, and distinct flavor profiles.