In this episode we talk about:

• Carbonic Maceration in winemaking
• Carbonic Maceration in coffee and best guidelines to follow
• How to process Robusta differently than Arabica
• Benefits of fermentation in coffee fruit vs green seed modification

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**Resources

Modifying Robusta coffee aroma by green bean chemical pre-treatment. Published Food Chemistry volume 272 in January 2019.**

Changes in the chemical and sensory profile of coffea canephora var. Conilon promoted by carbonic maceration. Published in agronomy in September 2022.
Cover Art by: Nick Hafner
Intro song: Elijah Bisbee