(Ep.7) Peru: Specialty Coffee & Carbonic Maceration

With production nearing 4.3 million sacks this year, Peru’s coffee industry is one of the largest in the world. Long known for organic and sustainable growing practices, many smallholders are turning to specialty coffee with the support of cooperatives. Ivan from Perfect Daily Grind goes behind the scenes, touring Café Monteverde’s coffee mill and lab. In search of new, complex flavours and fruited acidity, they have been exploring carbonic maceration, a fermentation technique used in winemaking. Recently, Peruvian specialty lots have garnished several prestigious international awards, including Best Quality Coffee at the Specialty Coffee Expo two years in a row. Inspired by this success, producers are trying experimental production methods in search of an even better cup.
Thank you to Café Monteverde, Finca Timbuyacu, Shawn Mace, and Rodriguez de Mendoza for allowing us to feature you in this video.
Song Credit: Lights - Sappheiros
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[@miguelangelgarciatorress4322]

Good coffee from Perú!

[@johnlorenzsantos6492]

What do Carbonic Maceration gives affect to the beans? ☺️☺️