Lady in Red Returns
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%.

Flavour Notes: Cherry Lolipop, Tangerine, Lavender

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.