Lady in Red

Lady in Red is back - the famous Pacamara from Finca Zarza is now offered as a similar process as the previous one (aerobic + anaerobic fermentation) but then washed instead of being dried in the cherry (natural). The result is similar, but with less booziness than the last one. It's tasting like cherry lollipop, citrus and lavender.

This beautiful Pacamara from Zarza undergoes a few steps before being shipped to Europe. The first step is manual collection of mature cherries on Zarza's farm. The cherries are then being oxidised open-air for 48 hours. Then they are put into plastic bags in an anaerobic environment for 60 hours. in two steps, the second one is with The cherries have their skin peeled and then the coffee is fermented for another 60 hours in their mucilage and the mossto. The cherries are then transferred to a tank with hot water followed by cold water. This thermal shock maintains the aroma and flavor that has developed through previous fermentation in the targeted area. After draining some of the water in a covered African bed, place in a silo and dry until the moisture content reaches 11% (about 10 days to 2 weeks).