Carbonic Maceration

Rs. 500.00
Tax included.

What happens when carbon dioxide meets Baarbara coffee? The Caffeine Baar found out. Ripened coffee cherries are harvested, sorted, and syphoned. Then, they are pulped and fermented with CO2 for a certain number of days, with continuous monitoring of the pH level. Once ready, the fermented pulp is dried on raised beds for a product with bright, winey flavours in every cup. 

This unique offering is a new experiment, part of our Elements 2021 Collection.


Origin - Baarbara, Chikmagalur, Karnataka

Altitude - 4500 ft - 5000 ft

Varietal - SLN 795

Roasted for - Filter and Espresso

Recommended Brewing Equipment - This is a versatile coffee which suits all brewing equipments. Best brewed as Syphon and Cortado. 

Taste Notes - Apple, Lemon Vanilla Tart