Carbonic Maceration Green Coffee Beans

Carbonic Maceration Green Coffee Beans

Unroasted carbonic maceration green coffee for roasters. Whole cherries ferment in sealed tanks filled with carbon dioxide – a technique borrowed from winemaking – giving intensely fruity, wine-like cups with bright acidity. Lots are small and seasonal; if nothing's listed below, browse our anaerobic and fermented ranges. Looking for roasted coffee? These are raw beans you roast yourself – here's how to start.

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Your guide to Carbonic Maceration Green Coffee Beans

  • How carbonic maceration works

    Whole, ripe cherries go into sealed tanks that are flushed or filled with CO₂ to push out the oxygen. Fermentation starts inside the intact cherry, so the bean takes on compounds from the fruit, typically over one to several days at controlled temperatures. The coffee is then dried as a natural, or depulped and washed. The method comes from Beaujolais winemaking. Full detail in our carbonic maceration guide and glossary.

  • Carbonic maceration vs anaerobic

    All carbonic maceration is anaerobic, but not all anaerobic fermentation is carbonic. In a standard anaerobic tank, the coffee's own fermentation produces the CO₂; in carbonic maceration CO₂ is added at the start and the cherry is always whole. In the cup, carbonic lots tend to be more vivid and winey, with juicy acidity.

  • Roasting carbonic maceration coffee

    Treat them like a delicate anaerobic natural: gentle early heat, a light to medium-light roast and short development. Over-roasting quickly turns the wine-like fruit boozy.

Your questions, answered

What does carbonic maceration coffee taste like?

Bright and fruit-forward: red wine, cherry, grape, tropical fruit and florals, often with a juicy, sparkling acidity.

Where did carbonic maceration come from?

The method originates in winemaking, where it’s used to enhance fruit character and texture in grapes. It entered the coffee world through specialty experimentation, notably after being used to win the 2015 World Barista Championship.

Is carbonic maceration the same as anaerobic fermentation?

Not quite. Carbonic maceration is a specific type of anaerobic fermentation where whole cherries ferment in a CO₂-rich, oxygen-free environment. While all carbonic maceration is anaerobic, not all anaerobic fermentation uses this sealed CO₂ method.

Why is carbonic maceration a less common processing method?

It requires airtight tanks, CO₂ supply, and strict control of variables like time and temperature. It’s expensive and labour-intensive, with a higher risk of over-fermentation if not done correctly. That’s why it’s typically used for small-lot, high-quality coffees.

Do you offer samples or trial batches before committing to larger orders?

Yes, we offer samples for most of our coffees. If you need a larger sample than what’s typically available, we recommend trying one of the smaller quantity options listed on our site. That way, you can test the coffee before committing to a larger order.

What sizes or quantities can I order?

We offer coffee starting from as little as 0.5kg (1 lb) all the way up to full sacks. If you’re looking for larger quantities than what’s listed on our site, just get in touch! We’d be happy to help you organise and place a custom order. We're here to make sure you get exactly what you need.