This special process was brought into the coffee industry from the wine world and was made famous by Sasa Sestic, when he used a washed Carbonic Marceration coffee during his performance that won the World Barista Championship. This process is completely anaerobic and can be done with washed, honeys and naturals. The same protocols are laid out from picking through floating, though once the coffee is ready to be fermented, it is placed into barrels with a one-way valve on top and a gas fitting on the bottom. CO2 is administered to the tank through the gas fitting on the bottom(or top with a tube inside going to the bottom of the tank) and because it is more dense than oxygen, the existing air in the barrel expels through the one way valve on the top. This process fully encompasses the coffee in CO2 during fermentation, slowing cellular respiration and allowing fermentation periods to be extended; increasing precursors within the bean which can later be accessed in the roasting process. Carbonic Maceration can assist an incomplete coffee in gaining attributes, helping it achieve a greater cupping score.