Introduction:

In the realm of coffee production, innovation and experimentation are key to crafting distinctive flavor profiles, that challenge perceived boundaries of the craft. One such groundbreaking technique borrowed from the wine industry is carbonic maceration. While traditionally associated with winemaking, Forgotten Forest has harnessed the power of carbonic maceration to produce coffees that exhibit similar characteristics to their vinous counterparts. In this blog post, we will explore how Forgotten Forest utilizes carbonic maceration to create unique and captivating sensory experiences.

Understanding Carbonic Maceration in Coffee:

Carbonic maceration, typically employed in winemaking, involves fermenting whole, intact fruits in a carbon dioxide-rich environment. Forgotten Forest has adapted this technique.

Flavor Transformation through Carbonic Maceration:

1. Anaerobic Environment:

Similar to its application in winemaking, carbonic maceration in coffee production creates an anaerobic environment within the fermentation vessel. This absence of oxygen triggers specific biochemical reactions that lead to the development of unique flavors and aromas. The resulting coffee exhibits a remarkable depth and complexity, with flavors that are not commonly found in conventionally processed beans.

2. Intracellular Fermentation:

Forgotten Forest's carbonic maceration process allows for intracellular fermentation within the intact coffee cherries. This means that the fermentation primarily occurs within the fruit itself, rather than relying solely on external microbial activity. This distinctive approach results in the production of different flavor compounds compared to traditional coffee fermentation methods, contributing to the coffee's exceptional taste profile.

3. Enhanced Fruity and Floral Notes:

One of the most remarkable outcomes of carbonic maceration in coffee is the intensified extraction of fruity and floral flavor compounds from the cherries. The breakdown of cell walls and the release of volatile compounds during fermentation contribute to a more pronounced expression of these characteristics in the final cup. Coffee produced through carbonic maceration at Forgotten Forest boasts vibrant and captivating floral notes, and unique mouthfeel.

4. Reduced Bitterness and Enhanced Smoothness:

Similar to its impact on wine, carbonic maceration in coffee production also contributes to a reduction in bitterness and a smoother flavor profile. The unique fermentation conditions and breakdown of bitter compounds during the process result in a more approachable and well-rounded cup of coffee. This makes Forgotten Forest's carbonic maceration coffees particularly appealing to those seeking a refined and less bitter coffee experience.

Our process:

The process begins much like our cordial cherry process. For the first 12 to 16 hours, the coffee cherries are left in open aerobic tanks, to benefit from relatively high, ambient air, temperatures, and humidity, which creates an ideal environment for microbial activity. This initial high temperature and intensity fermentation stage produces byproducts that are precursors to aroma and flavor. Particularly, the high speed, high temperature tends to impart intense, fruity flavors and high body. After this stage is complete, we promptly and thoroughly sprayed out on the coffee cherries with ice, and cold water to halt the fermentation and lock in the flavors we’ve created. Next, the coffee. cherries are transferred to the stainless steel, anaerobic tanks, then flushed with CO2, and infused with fermentation leachate from the previous stage. Once in the controlled, anerobic, carbon dioxide-rich environment, pressure builds, and intracellular fermentation occurs. As opposed to the intense, wild, and boozy flavors of the anaerobic process, the carbonic maceration stage creates a stunning clean, and crisp quality, that allows one to enjoy the more nuanced, delicate, and floral notes. Additionally, the high pressure and carbon dioxide-rich environment, create a sparkling, almost effervescent acidity, which elevates the entire sensory experience.

As we continue to innovate and iterate at origin, we intend to deepen our understanding of the changes and underlying processes that occur through these procedures. We constantly seek out new areas of exploration and improvement. However, we embrace the rich traditions and creative innovations, already established in more developed industries, such such as wine, rum, and other liquors.