In the past few years Felipe started experimenting with carbonic maceration and this year the profile is spot on. The Caturra for this special process is cultivated at 1850 masl and the cherries are picked when red and ripe, i.e. when the Brix measures at least 20. Immediately after picking the cherries are sorted through floating and the remainder is collected in a steel tank. This is where the Carbonic Maceration takes place. When all the cherries are inside the tank, CO2 is inserted to build up pressure during 72 hours. The idea of trapping CO2 for fermentation purposes is that since it cannot escape, it will go into the cherries, causing the sugar to break down into juicy pectins and creating a sweet, almost alcoholic fermented coffee. After this fermentation process, the cherries are slowly dried for another 25 days in the greenhouse. It is normal for cherries that go through carbonic maceration to rest longer than usual, for the flavour profile will continue to (drastically) change.