Step 1 — Selective Harvesting & Sorting
Only fully ripe, high-Brix Pacamara cherries are handpicked. The cherries are carefully hand-sorted and floated to remove underripe fruit and defects, ensuring greater uniformity before fermentation.
Step 2 — Whole-Cherry Oxidation
The selected cherries undergo a controlled oxidation stage before fermentation. This initial phase prepares the fruit for the following fermentation stages and contributes to the development of aromatic complexity.
Step 3 — Whole-Cherry Fermentation & Must Development
The whole cherries undergo controlled fermentation, allowing the coffee’s natural microbial activity to develop while generating a fermentation must rich in compounds released from the fruit.
Step 4 — Must Recirculation
The fermentation must is collected and recirculated through the coffee cherries, maintaining greater contact between the fruit and the fermentation liquid. This promotes a more homogeneous fermentation and contributes to the intensity, sweetness, and complexity of the final cup profile.
Step 5 — Thermal Shock
Following fermentation and must recirculation, the cherries undergo a controlled thermal shock. The rapid temperature change help regulate the fermentation process and prepares the coffee for the drying stage while preserving the characteristics developed during fermentation.
Step 6 — Slow Natural Drying on Raised Beds (20–30 days)
The Pacamara cherries are dried whole under controlled sun exposure on raised beds. They are regularly turned to promote uniform dehydration and prevent unwanted fermentation or mold development. The slow drying process helps preserve sweetness and aromatic complexity.
Step 7 — Stabilization
Once the coffee reaches approximately 10–11% moisture, it is stabilised under controlled storage conditions before milling, allowing moisture and the sensory profile to settle.
Step 8 — Decaffeination (DECAFECOL)
After stabilization, the coffee is sent to Decafecol, Colombia’s leading
decaffeination facility. The process is designed to remove caffeine while preserving the coffee’s structural integrity, sweetness, and aromatic profile—ensuring that the adventurous character of ZAR50 remains present in its decaffeinated expression.
