Zarza Coffee - Jhonatan Gasca - Anaerobic Natural Pacamara - Colombia

Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: blue raspberry cotton candy, chardonnay, cacao nib

Origin Details

Region: Bruselas-Pitalito, Huila, Colombia
Elevation: 1550-1800m
Producer: Jhonatan Gasca, Zarza Coffee
Process: Anaerobic Natural
Variety: Pacamara

ABOUT THIS COFFEE AND PRODUCER

This coffee from Jhonatan Gasca of Zarza Coffee starts with flotation sorting of ripe cherries in 200L open air tanks. After the first sort, the water is drained and cherries are meticulously inspected and hand picked for consistency and ripeness. Following this, the cherries are then left in open bags for 48 hours to stabilize at room temperature. Next, the bags are closed and a 120 to 150 hour anaerobic fermentation is done. Then the coffee undergoes a thermal shock with hot and cold water. Finally, the coffee is dried for two weeks on African beds while being closely monitored for water activity and humidity.

WHY WE SELECTED THIS COFFEE

The coffee that first got so many people excited about Zarza Coffee is back. This anaerobic natural Pacamara was one of the most memorable coffees we've worked with, and we're happy to say this latest lot captures that same unmistakable character.

From the moment the coffee is ground, the sweetness is impossible to miss. Blue raspberry cotton candy fills the aroma and carries all the way into the brewed cup, creating a profile that stands out regardless of how it's prepared.

As the coffee opens up, that sweetness begins to take on a different shape, shifting into an effervescent Chardonnay-like character with a rich, buttery body. The finish is rounded out by a subtle note of cacao nib, adding just enough bitterness to bring another layer of depth to an otherwise remarkably sweet cup.

It's one of those coffees that is difficult to describe until it's in front of you, but once you've tasted it, it's instantly recognizable.