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Carbonic Maceration
₹500 — or subscribe and save 5%
Tasting Notes: Apple, Lemon, Tart, Vanilla
Process: Carbonic Maceration
Roast level:
Roaster Thoughts
What happens when carbon dioxide meets Baarbara coffee? The Caffeine Baar found out. Ripened coffee cherries are harvested, sorted, and syphoned. Then, they are pulped and fermented with CO2 for a certain number of days, with continuous monitoring of the pH level. Once ready, the fermented pulp is dried on raised beds for a product with bright, winey flavours in every cup.
Additional information
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About the roaster
The Caffeine Baar is one of India's newest, most experimentative specialty coffee brands, offering a holistic 'seed to cup' experience to coffee connoisseurs. At Caffeine Baar, they are in love with #TheChemistryOfCoffee which, as they see it, is about the alchemy and magic that occurs from growing and harvesting to roasting, grinding, and brewing – and how any variance in each step can influence the final flavour. Their ethically sourced, shade-grown, Arabica beans are single-origin, exclusively from the biodiverse Baarbara Estate, nestled in Chikmagalur, at the foothills of the Baba Budangiri range, the birthplace of coffee in India. Roasted and ground to master barista specifications, each cup made with The Caffeine Baar beans ensures that you truly experience #TheChemistryOfCoffee.
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