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What it is and what sets it apart: Unlike generic anaerobic, CM emphasises CO₂ and intracellular cherry metabolism. Control—not the label—decides cleanliness.
How it is done: Cherry in tank → CO₂ injection/build-up → days of maceration → pulp/dry per recipe → hull.
Flavours and cup benefits: Intense red/tropical fruit, floral, sometimes candy/spice; medium body. Clear specialty signature.
Technical notes: Monitor pressure, temp and CO₂. Label: carbonic maceration.
Common mistakes: Do not call every anaerobic CM. Do not expect one flavour for all CM lots.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.