(RM001) CM NATURALS

For our Carbonic Maceration Natural, carefully selected ripe cherries undergo a 120-hour fermentation in a sealed tank with CO₂, creating an oxygen-depleted environment.

Unlike conventional natural fermentation, the cherries remain whole during the process. The controlled CO₂ environment changes the fermentation conditions inside the tank and allows the coffee to develop a more pronounced fruit character and greater aromatic complexity.

After 120 hours, the cherries are removed from fermentation and slowly dried as whole cherries. Drying is done in polyhouse environment, where the temperature and air flow is controlled with proper ventilation and positioning the fans in pivot points.