At Macenta Beans, we are dedicated to producing high-quality Robusta coffee using diverse processing techniques including honey, natural, fully washed, and semi-washed methods. Our commitment extends to yearly exclusive experiments, pushing the boundaries of Robusta's potential and introducing unique flavors to the roasting community worldwide. 

 

 

Limited quantity:
6 bags 

 

From Macenta's Rainforests: Experimental Coffee from a Small Village Collaboration, Sédimai. 

 

We initiated the processing of carefully picked red coffee cherries by subjecting them to a 48-hour anaerobic fermentation phase within air-tight barrels. Following this fermentation, the cherries underwent pulping, drying, and meticulous manual selection to ensure exceptional quality.

 

Pulping with Penagos Pulper: After the 48-hour fermentation, the outer skin and mucilage are removed from the beans using a penagos pulper. 

Hand Selection: Once dried, the coffee beans are carefully inspected and sorted by hand. This meticulous process involves removing any defective or low-quality beans to ensure that only the best beans are retained.

 

This processing method, which involves dry fermentation before pulping, can contribute to unique flavor profiles in the coffee due to the interactions between the beans and microorganisms during fermentation. It's a specialized approach that can result in distinctive and sought-after coffee characteristic.

 

Check out our video about the uniqueness of Macenta Beans Robusta HERE.
To see what we are up to on daily basis, check out our Instagram page HERE.

If you have any questions about our coffee or need marketing material (pictures, videos), please do not hesitate to contact us anytime:
[email protected]
 
We are looking forward to partner with you to create and champion a Robusta like no other!