Semi-carbonic macerated (anaerobic) varietals - grown 1200 masl in the Minas Geraís region in Brazil. This coffee, just like music, is a composition: varietals Catucai, Acaua, and Catigua are blended together and processed for a richer and more complex cup.
The semi-carbonic maceration is a fermentation technique inspired by the winemaking style of Beaujolais. The ripe cherries are placed inside an hermetical tank. The CO2 released in the fermentation expels all the oxygen from the tank, creating an anaerobic environment. The maceration is result of the bottom cherries crushing under the weight of the top cherries.