Colombia Zarza Decaf

This beautiful Pacamara decaf features notes of ripe mango and dark berries, paired perfectly with a lot of candy-like sweetness and a creamy body. It's another great example of how much the quality of decaffeinated coffee has improved in recent years.

After the ripe cherries are harvested, they are floated to sort out defects and undergo an oxidation process to activate native yeasts. They are then fermented at room temperature in a closed environment, favoring wild microbial activity, all the while monitored to prevent over-fermentation. Drying is conducted under controlled sun exposure with regular turning to prevent mold. Next up, the coffee gets some 10 to 20 days of rest to stabilize, before it's sent to the Decafecol decaffeination facility.