Ethiopian Beloya Carbonic Maceration Nespresso-compatible capsule

Yirgacheffe Beloya Exclusive Release – A capsule of Ethiopia, a sip of artistry

Discover Ethiopia’s most refined secrets in an exclusive capsule, where the handcrafted precision of the Beloya washing station meets the avant-garde technique of carbonic maceration in a single, unrepeatable release. This is not just coffee – it’s a flavour expedition, aged with laboratory precision, destined only for the most curious and bold coffee explorers.

Beloya – A small station with a big name on the specialty coffee map

The Beloya washing station is located in Ethiopia’s legendary Kochere district, not far from the village of Chelelektu and about 45 kilometers from Dilla, the administrative center of the Gedeo Zone. This mountainous region’s unique microclimate and fertile volcanic soil offer ideal conditions for the birth of one of the world’s most distinctive coffees.

The washing station has been operating for over twenty years and serves as a central hub for smallholder farmers in the region. From here, freshly handpicked cherries begin their journey—carefully processed and meticulously sorted before being reborn as specialty coffee. Beloya is equipped with two separate processing units, ensuring swift and efficient washing, followed by precise drying with clean water sourced from the nearby river system.

Recently acquired by a new owner, the station has since undergone significant expansion and development efforts — all with the goal of ensuring that Beloya remains not only a jewel of Ethiopia’s coffee heritage, but a beacon for its future on the global specialty map.

Carbonic Maceration – From Winemaking to the Coffee Revolution

Carbonic maceration (CM) is a unique fermentation technique that originated in the world of winemaking and has recently made its way into specialty coffee processing. In just a few years, it has become one of the most exciting and experimental methods in the industry. Its aim: to unlock entirely new flavor profiles that would be impossible to achieve through traditional processing methods.

How does it work?

During carbonic maceration, freshly harvested, intact coffee cherries are placed into sealed tanks, where carbon dioxide (CO₂) is introduced to create an anaerobic (oxygen-free) environment. This unique atmosphere allows fermentation to begin not on the surface, but inside the cherry itself — in what is known as the intracellular space.

The natural sugars and enzymes within the cherries trigger the production of ethanol, while also releasing a range of unique aroma and flavor compounds that are rarely found in other fermentation methods.

What makes this method special?

• Distinctive flavor profile: Coffees processed using the CM method often exhibit wine-like, fermented fruit characteristics, sometimes with liqueur-like or spicy notes.
• Deeper complexity: The process gently refines acidity while producing a multi-layered cup with a dense, full-bodied texture.
• Craft-level precision: Carbonic maceration requires exceptional control, expertise, and attention to detail — this is not industrial processing, but a form of craftsmanship.

What influences the outcome?

• Fermentation duration (typically between 24 and 96 hours)
• Temperature and humidity
• Type of tank and CO₂ concentration
• Coffee variety and origin

All of these factors work together to shape the final character of the coffee — CM is not a template, but a unique recipe crafted for each individual lot.

Ethiopia and CM – Why is it so exciting?

Ethiopia is a timeless classic in the coffee world, but carbonic maceration opens up entirely new dimensions for showcasing the region’s heirloom varieties. Washing stations like Beloya are pioneers in applying this method, using it to express the region’s microclimate and terroir in a more intense, more sensual way—directly into the cup.

In closing

Carbonic maceration is not just a processing technique — it’s a new mindset that redefines how we experience coffee. It appears in limited, experimental lots crafted by the world’s top roasters and competitors — and now, it’s available in a capsule.

100% specialty Arabica, single origin coffee capsule. Each box contains 10 Nespresso*-compatible capsules made of aluminum.

Origin:

ETHIOPIA, Yirgacheffe

Washing Station: Beloya

Farmer: Local smallholder farmers

Variety: Heirloom  

Altitude: 1699–1719 MASL

Process: Carbonic Maceration – 10 days