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Nicaragua: Santa Adela Carbonic Maceration
Red gummies, candied apple, and red rose
$24.20 - $41.20
Roast Level
Finca Santa Adela: Innovation in Nicaraguan Coffee
Maximino Palacios and his wife Marlene are perfectionists when it comes to coffee quality at their farm, Santa Adela. Through a strong partnership with Gold Mountain Coffee Growers, they're able to continue innovating with experimental processes like this carbonic maceration microlot - a multi-time Golden Bean Award-winning coffee.
Cherries for this lot are picked all morning and then journey two to three hours through the mountains to Finca Idealista, where they are double-fermented in an anaerobic environment as whole cherries.
The Science Behind a Better Cup
Staff take Brix refractometer and pH readings many times each day to monitor the balance of organic sugars and acids within the coffee cherries. These factors, along with a careful fermentation process allow clean fruit notes and playful sweetness (think red fruits and gummy candies) to abound in the final cup.
Maximino's carbonic maceration lot is a perfect example of the unique and delicious flavor potential this processing method can bring to the cup, with rich red apple body, rosy florals, sweetness like red gummy bears and a juicy, quenching mouthfeel.
What is Carbonic Maceration?
'Carbonic Maceration' is a winemaking technique adapted for coffee processing. The freshly picked coffee cherries undergo fermentation in a low-oxygen environment for a specific period. In the case of this stunning lot from Finca Santa Adela, the cherries go through an extended fermentation of 118 hours.
Here's how it works: Fresh coffee cherries are placed in a sealed container with a one-way valve, which allows oxygen to escape. Carbon dioxide, produced naturally by the fermenting cherries, accumulates, pushing all the oxygen from the tank. This unique environment encourages the development of distinctive and diverse flavor profiles in the coffee.
Brewing Guides
Brew Nicaragua: Santa Adela Carbonic Maceration like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium-fine (like table salt) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:45 – 3:15 min |
| Yield | 300–320g |
Use a conical dripper. Highlight aromatic complexity with bloom and pulse pours. Elevates florals and red fruit sweetness.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like sea salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:00 – 5:00 min |
| Yield | 400–450g |
Stir after pouring, steep for full time. Brings out juicy texture and layered sweetness reminiscent of candy and apple.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like flour) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 25 – 30 sec |
| Yield | 36–40g |
Pre-infuse gently, pull shot to just before blonding. Preserves delicate rose and red gummy notes with vibrant acidity.
Nicaragua: Santa Adela Carbonic Maceration
Red gummies, candied apple, and red rose
$24.20 - $41.20
Roast Level