The process of "carbonic maceration" has been used in the wine industry for decades. However, the application of this method to coffee is only a few years old. In 2015, Jamison Savage was one of the first in the world to use the CM process on coffee. Over the last six years he has applied various CM techniques and has gained an international reputation as an industry leader in carbonated coffee blending. Jamison's coffees have won numerous titles in Barista and Brewer's Cup competitions nationally and internationally and have been served in some of the finest coffee shops and Michelin Star restaurants in the world. The Bourbon Natural CM process begins by harvesting perfectly ripe Bourbon cherries with a BRIX of 24-27. The cherries are then carefully selected a second time on African drying beds. After selection, the cherries are stored for a long time in a hermetically sealed tank. This extended fermentation time allows the cherries to take on the deep, dark fruit qualities. The coffee is constantly monitored and the data is catalogued. pH, temperature and CO2 levels are the most important units to be carefully monitored. Ambient temperatures are controlled to ensure high quality consistency throughout processing, with regular CO2 infusions throughout the day to ensure the fermentation process is properly controlled. After the required time in the CO2-infused tanks, the bourbon cherries are removed and carefully placed on the top tier of a three-tier African drying bed designed by Jamison, where the coffee dries to a specified humidity level. Temperature, heat and humidity in the drying houses are strictly controlled and kept within certain parameters. We are very pleased to be able to offer this strictly limited coffee, which is not only unique in its production (just under 50 kg of this coffee was produced in 2022)!