Zarza Farm Washed Pacamara

About This Coffee

The ripe cherries were harvested, cleaned, then oxidized for 48 hours. Then an in-cherry anaerobic fermentation took place for 60 hours. The resulting coffee cherry must is collected and set aside. The cherries are then pulped and a second anaerobic fermentation with the mucilage takes place for 6 hours and the prior must and any leachates were recirculated. At the end of the secondary fermentation, a quenching process is applied where hot (50C) and cold (20C) are applied to the beans to eliminate microbial load. This rapid cooling helps fixate the compounds released (seems similar to thermal shock). Lastly, the coffees are dried in the sun on a mechanical system for a minimum of 10 days.