|Production Method:||Carbonic Maceration|
Pomegranate, Apricot, Bergamot
“Illumination” is the most experimental lot of the three, incorporating a relatively new processing method for coffee, carbonic maceration. Used in the wine industry for decades with the likes of Beaujolais Nouveau, carbonic maceration has been known to impart bright flavors through the integration of carbon dioxide throughout processing. Coffee has only been involved with carbonic maceration for a few years, with Jamison of Finca Deborah being one of the major industry leaders in fine-tuning the process. Coffee cherries are carefully selected, pulped, placed in tanks and monitored closely for PH, temperatures, and levels of Co2. The resulting coffee that emerges is an exceptional burst of florals, heavy fruit notes, and an unmistakable effervescence.