Roasted by Classic Coffee
Natural Maceration
pH-controlled anaerobic ferment of whole cherries. Fruit-forward sweetness with real precision and clarity.
Medium Light
Roast
Natural Maceration (pH-controlled Anaerobic)
Process
Aeropress, Beans, Cold Brew, Espresso, French Press, Mokapot, Pourover
Best enjoyed
Natural maceration at Classic Coffee is more disciplined than the name suggests. Whole ripe cherries are washed and then fermented in sealed airtight containers with carefully managed pH levels, meaning sugar breakdown is controlled rather than left to chance. That precision shows in the cup. The sweetness is fruit-forward and clean rather than wild or funky, with a clarity that lets the fruit character come through without fermentation off-notes. Best as a pour-over or filter, where that precision is easiest to appreciate. A good entry point into Classic Coffee's process experimentation range.
Natural maceration at Classic Coffee is more disciplined than the name suggests. Whole ripe cherries are washed and then fermented in sealed airtight containers with carefully managed pH levels, meaning sugar breakdown is controlled rather than left to chance. That precision shows in the cup. The sweetness is fruit-forward and clean rather than wild or funky, with a clarity that lets the fruit character come through without fermentation off-notes. Best as a pour-over or filter, where that precision is easiest to appreciate. A good entry point into Classic Coffee's process experimentation range.
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New to coffee? Good questions to ask
How should I drink Natural Maceration?
Classic Coffee lists this coffee as best enjoyed aeropress or beans or cold brew or espresso or french press or mokapot or pourover, based on its roast and flavour profile.
What does a "Medium Light" roast mean?
A step past light roast: still bright and origin-driven, with a touch more body and a little less sharp acidity.