Carbonic maceration coffee is a processing technique where whole coffee cherries are sealed in an airtight tank and flooded with carbon dioxide to create an anaerobic (oxygen-free) environment. This process, inspired by winemaking, encourages unique fermentation that develops complex, layered flavors, often described as fruity, wine-like, and intensely sweet. 
 
This is Guji carbonic maceration coffee is of the most exciting coffees we have tried in a while. It is excellent and incredibly fruity. Its unique processing—using low-oxygen, extended whole-cherry fermentation—gives it a distinct edge, while still clearly highlighting the classic southern Ethiopian flavors. You'll notice the iconic floral and fruity notes that make coffees from this region some of the world's most beloved.
 
Sourcing coffee from Ethiopia, perhaps more so than anywhere else in the world, is a collaborative effort. With something like 95% of the coffee trees cultivated in the country under the husbandry of smallholder farmers, it literally takes a village to raise enough coffee cherry to export. The washing station (even in the case of minimal intervention naturals) is the local hub for most specialty coffee in the country. While farming families may dry coffee cherries on their patios or lawns, to be roasted and enjoyed at home, export grade specialty coffee almost always requires centralized infrastructure. In this case, that infrastructure—including logistics and farmer support strategies—is provided by Tracon Coffee, a 30+ year veteran organization of the coffee industry, and our trusted supply partner. Tracon’s interests extend from farm and washing station ownership and management to running a dedicated cupping lab and a 30,000 square foot coffee processing facility that allows them to mill and finish coffee for export on-demand.