Leonid created a beautiful coffee with a rich aroma of orange wine and a vibrant profile with notes of dried apricot. We love to brew it as a delicate filter.
PS: We recommend letting the beans sit for two weeks after roasting before brewing. :)
Carbonic maceration is an experimental coffee processing method that has generated significant attention since its introduction by champion barista Saša Šestić in 2015. This technique involves placing whole coffee cherries in airtight barrels and exposing them to a carbon dioxide-rich environment, initiating a unique fermentation process. The CO2 helps break down pectins inside the cherries, resulting in bright, winey flavours with prominent red fruit notes. Unlike anaerobic fermentation, which typically takes days, carbonic maceration can take months, as the cherries remain unpulped throughout fermentation. The process produces complex, aromatic coffees with low acetic acid and a stoned fruit-like quality, offering a fresh, vibrant profile that has captivated coffee enthusiasts worldwide.
Leonid Ramirez - farm owner and producer
'In 2016, Cofinet began a relationship with Leonid. Leonid is grateful for the guidance Cofinet has provided in the production of Specialty Coffee. He is also grateful for the technical assistance we have provided on experimental fermentation techniques. We are very honored to have Leonid as one of our coffee providers and our friend. Leonid enjoys a tinto! This is a traditional coffee beverage blended with sugarcane. He enjoys it while resting from his work on farm.'
