The coffee industry first woke up to carbonic maceration processing in 2015, when Sasa Sestic won the World Barista Championship with it. Since then, while it hasn’t become commonplace, a number of producers have experimented with it in hopes of increasing their cupping scores.
But what is it? And how does it help ensure coffee quality?
Find out in this clip from Monster & Bear:
Going to SCA Global Expo this week? You can cup carbonic macerated coffees from Kaʻū, Hawaii at the Hawaii Coffee Association booth (#2707). The cupping will be on Saturday, 1:30–2:30 pm.
Feature photo credit: Monster & Bear, The Coffee Man
Please note: Kaʻū Specialty Coffee is a sponsor of Perfect Daily Grind. They have not seen a copy of this article prior to publication. Moreover, Perfect Daily Grind does not own the rights to these videos and cannot be held accountable for their content.
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