Zarza Bella Vista Pacamara - Colombia

ABOUT THIS COFFEE AND PRODUCER

This is our second ever offering from the Zarza Coffee group managed by Jhonatan Gasca and his brother Johan from the farm Bella Vista in Bruselas, Huila Colombia. This time it’s the legendary thermal shock pacamara lot that was used by Jack Simpson in the 2024 World Barista Championship routine which helped get him second place at the world stage and first place to be Australian’s barista representative. 

Jhonatan Gasca is from Pitalito in Huila, Colombia, and grew up in a coffee farming family that was historically focused on quantity over quality, as a more reliable means to make income.  Initially aspiring to be a soccer player, Jhonatan and Johan moved to Cali but eventually returned home due to financial difficulties.  Encouraged by his mother to study, Jhonatan pursued ecological agricultural and livestock production, leading him to experiment with specialty coffee.

In 2008, Jhonatan, his brother, and uncle began testing specialty coffee cultivation with the farm their father gave them. Despite initial setbacks, including having their first honey-processed coffee rejected due to its appearance, Jhonatan remained committed to quality. Inspired by their friends’ - the Lasso family - success with specialty coffees, Jhonatan and Johan aim for global recognition, driven by pride in their family tradition and their product, coffee.

This coffee has gone through a double anaerobic fermentation of 3-5 days each and then a subsequent thermal shock before a careful sun and mechanical drying process. If interested, see some more info from our previous Zarza coffee about the farm: https://www.moonwakecoffeeroasters.com/buy/p/zarza-jhonatan-gasca-bourbon-aji

WHY WE SELECTED THIS COFFEE

Sometimes, it’s simply fun to explore the innovative world of coffee processing. It’s no surprise that Jack selected this exceptional coffee from the talented Zarza team for the world competition—it’s truly one of a kind. Be warned, though: this release is our boldest and funkiest yet, so it might not appeal to fans of clean, fermentation taste free coffee.

On the palate, this coffee is an adventure dialed all the way up. Vibrant candied notes of cherry preserves dominate, evoking the nostalgic sweetness of cherry or grape Jolly Ranchers or preserved cherries for cocktails. Its rich, punchy body has a touch of savory wineyness, creating an unexpectedly harmonious blend with the sugary candy flavors—a true dessert-like experience..

What really sets this coffee apart are its surprises, especially how it transforms with milk. During Jack’s WBC routine, this coffee stole the show in his milk course, and we highly recommend trying it the same way. The bold body and juicy cherry/grape notes sweetness permeates flat whites and cortados and add creaminess to the cherry while masking some of the funk.

While it might not be an everyday brew, it’s certainly a memorable and fun experience to share—one that’s sure to leave a lasting impression.