La Zarza Fermented Pacamara
Tastes like a tropical cocktail on the beach in Hawaii. Maybe POG? Or maybe more like my typical shave ice order. La Zarza has a pineapple kiwi acidity, mango sweetness, grapefruit aftertaste, and has a gorgeous smell like plumeria or gardenias. It literally smells like you just got lei'd.
This pacamara was grown and uniquely and processed by two brothers Jhonatan and Johan Gasca at La Zarza. The processing include three separate extended fermentation stages(!).
The cherries are picked at peak ripeness, then washed in a 5% alcohol solution, and then fermented in open air for 48 hours. The cherries are then fermented anaerobically for 60 hours, depulped leaving the beans coated in their mucilage, then fermented anaerobically again for another 60 hours with the yeast from the pulped cherry flesh.
Once finished with their final round of fermentation, the cherries are moved to a tank for a thermal shock wash, halting all microbial activity to lock in flavor. Finally, the beans are dried on African beds before being transferred to silos where they complete their drying for about 10-14 days.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Tastes like a tropical cocktail on the beach in Hawaii. Maybe POG? Or maybe more like my typical shave ice order. La Zarza has a pineapple kiwi acidity, mango sweetness, grapefruit aftertaste, and has a gorgeous smell like plumeria or gardenias. It literally smells like you just got lei'd.
This pacamara was grown and uniquely and processed by two brothers Jhonatan and Johan Gasca at La Zarza. The processing include three separate extended fermentation stages(!).
The cherries are picked at peak ripeness, then washed in a 5% alcohol solution, and then fermented in open air for 48 hours. The cherries are then fermented anaerobically for 60 hours, depulped leaving the beans coated in their mucilage, then fermented anaerobically again for another 60 hours with the yeast from the pulped cherry flesh.
Once finished with their final round of fermentation, the cherries are moved to a tank for a thermal shock wash, halting all microbial activity to lock in flavor. Finally, the beans are dried on African beds before being transferred to silos where they complete their drying for about 10-14 days.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Tastes like a tropical cocktail on the beach in Hawaii. Maybe POG? Or maybe more like my typical shave ice order. La Zarza has a pineapple kiwi acidity, mango sweetness, grapefruit aftertaste, and has a gorgeous smell like plumeria or gardenias. It literally smells like you just got lei'd.
This pacamara was grown and uniquely and processed by two brothers Jhonatan and Johan Gasca at La Zarza. The processing include three separate extended fermentation stages(!).
The cherries are picked at peak ripeness, then washed in a 5% alcohol solution, and then fermented in open air for 48 hours. The cherries are then fermented anaerobically for 60 hours, depulped leaving the beans coated in their mucilage, then fermented anaerobically again for another 60 hours with the yeast from the pulped cherry flesh.
Once finished with their final round of fermentation, the cherries are moved to a tank for a thermal shock wash, halting all microbial activity to lock in flavor. Finally, the beans are dried on African beds before being transferred to silos where they complete their drying for about 10-14 days.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Pacamara
Colombia
Bruselas, Huila
La Zarza
Jhonatan Gasca
1650 MASL
Fermented Washed
African Beds
Lilo Coffee | Osaka, Japan