The Journey of Java Carbonic Maceration – A Celebration of Appenzell This unique Java lot is bold, experimental, and full of character—a perfect match for the charm and creativity of Appenzell. For the first time at El Vergel, the Java variety undergoes Carbonic Maceration, a process more commonly found in winemaking. The journey begins with 96 hours of fermentation, where CO₂ is introduced under pressure up to 6 bars. This breaks down the cascara (cherry skin) and kickstarts fermentation by creating an anaerobic environment that encourages complex microbial activity. The result? A flavor profile that’s vibrant, juicy, and structured, with a clean, fruit-driven finish. After fermentation, the coffee is sun-dried on raised beds for 25 days, allowing the flavors to slowly develop under natural conditions. It then enters a 45-day stabilization phase in GrainPro bags, where it rests and matures before milling—ensuring consistency, clarity, and character in every cup.
