Colombia Quindio Project Pijao Carbonic Maceration (Light Roast)

It has been a long time coming - and we are thrilled to finally be able to unveil a very special coffee from our farm in Pijao, Quindio Colombia which has undergone a unique processing method:  Carbonic Maceration! Carbonic maceration as applied to coffee processing is a technique in which whole coffee cherries are fermented under anaerobic conditions for a brief period before being set to dry as whole cherries (pulp and all) in a controlled environment similar to natural coffees. Initially developed by vintners, carbonic maceration finds a new home in coffee processing as a way of permeating beans with the vibrant flavor profiles developed as a coffee cherry ferments. At Project Pijao, we have expanded upon these principles with the addition of champagne yeast to our meticulously selected heirloom coffee cherries, kick-starting a fermentation process that has created a coffee we are really proud of. This is a light-roast coffee, although the special processing makes it drink a little