The beloved Pacamara from Finca Zarza is back. This year, DAK is offering it with a similar process to the previous release – starting with aerobic and anaerobic fermentation – but finishing with a washed method rather than a natural. The result? Still vibrant, but cleaner and more refined. Think cherry lollipop, citrus, and a touch of lavender – less boozy, more balance.
This stunning Pacamara begins its journey with hand-picked, fully ripe cherries from Zarza’s farm. They undergo open-air oxidation for 48 hours, followed by 60 hours of anaerobic fermentation in sealed plastic bags. After this, the cherries are depulped, leaving the mucilage intact, and fermented again for another 60 hours alongside the mossto.
To preserve the intricate flavours developed during fermentation, the coffee is given a thermal shock – first hot water, then cold – locking in aromatics where they matter most. Post-wash, the parchment is briefly drained on a covered African bed before being transferred to a silo to dry slowly over 10 to 14 days, reaching a final moisture level of 11%.