Carbonic maceration is a unique fermentation process used in the coffee industry to enhance the flavor profile of coffee beans. It involves fermenting whole, ripe coffee cherries in a controlled anaerobic environment by introducing carbon dioxide to displace oxygen. This triggers a biochemical transformation within the cherries, where enzymes and microorganisms break down sugars, proteins, and acids.

Gold Mountain Coffee Growers is a social enterprise in Nicaragua that connects local coffee producers with international roasters. They focus on high-quality specialty coffee, working closely with producers to ensure optimal conditions and ripeness during picking. Additionally, GMCG initiates sustainable projects, including free computing classes, medical aid, microcredit, and educational support within coffee communities.