GUATEMALA Finca La Labor Carbonic Maceration
Description
Processing: Carbonic Maceration; SCA Score: 87 pts
Flavor Profile: Sweet taste with exotic notes of coconut, pineapple, raisins, and a balanced caramel finish.
ROAST PROFILE: Suitable for Espresso and Filter preparation.
GRINDING: Whole beans (Standard Delivery).
DEGASSING PERIOD:
- Espresso: 10-14 days
- Filter: 7 days
To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.
If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.
Processing: Carbonic Maceration; SCA Score: 87 pts
Flavor Profile: Sweet taste with exotic notes of coconut, pineapple, raisins, and a balanced caramel finish.
Francisco Quezada Montenegro is the fourth generation of the Montenegro family to cultivate coffee at La Labor Estate. In recent years, Francisco has established La Labor as an experimental training campus for coffee processing, welcoming producers from around the world. La Labor hosted its first international processing course in 2020 and has continued to offer educational programs ever since.
After skilled farmers handpick only the ripest coffee cherries—ensuring the highest quality beans—a 12–15 hour pre-fermentation stage begins, laying the foundation for its exceptional flavor. Next, the depulping phase carefully removes the outer layer, revealing the precious bean within. What follows is the heart of traditional Guatemalan coffee processing: a transformative fermentation process that imparts distinctive and rich flavors to the final brew. After fermentation, a thorough washing stage cleanses the beans of any remaining mucilage. To harness natural elements, the sun becomes the beans’ ally, as they are lovingly spread out on patios to dry gently under its warm embrace. This careful, time-honored method brings out the best in every coffee bean, resulting in a captivating cup that captures the essence of Guatemalan coffee craftsmanship.
Carbonic maceration is among the many fascinating coffee processes and one that has emerged more recently. The method involves using carbon dioxide (CO₂) to soften the tissue of the coffee fruit.
Carbonic maceration is a form of anaerobic processing. The term is borrowed from a winemaking technique in which grape clusters are fermented in tanks with their stems intact. Carbon dioxide is then actively pumped into the tanks. Including skins, seeds, and plant material in these special environmental conditions allows the wine to absorb tannins and other compounds from the tissues—without imparting the sometimes unpleasant flavors. Essentially, it’s a way to enhance and elevate the flavor of wines that might otherwise be less aromatic or enjoyable.
But how does it work in coffee?
The current definition of carbonic maceration in coffee refers to whole cherries sealed in a container with carbon dioxide actively pumped in. CO₂ creates pressure and pushes out oxygen (O₂), resulting in an anaerobic environment. It’s believed that CO₂ promotes a different metabolic force than open-air fermentation and may also reduce oxidation of the fruit and seed tissues.
While factors like time and temperature help shape a range of flavor profiles, coffees processed through carbonic maceration often exhibit intense flavor profiles, with notes of boozy or cooked fruits. Some are sweeter, while others lean more acidic.