Colombia Carbonic Maceration

Description

Most of the coffee beans produced at Monteblanco Estate are traditional Colombian varieties, which are now rare and no longer produced during the large-scale commercialisation of coffee in Colombia.

Originally used as a winemaking technique, carbonic maceration is now being studied on many estates as the latest production method for fermentation in carbon dioxide-rich conditions. The process used at Monteblanco is based on the fermentation of biomass and coffee beans, a process that has revolutionised the concept of coffee.

With flavours like Craft Cola, Ginger Ale, and Lemonade, the sweetness of Kiwi and Sweet lemon, and the deep taste of Dry fig, taste the next generation of coffee. Enjoy a cup that will change your concept of coffee.