Colombia: Zarza Bourbon Aji

Sensory profile: Honey, vanilla, berries, blackberry, jasmine, cherry, strawberry candy

Variety: Bourbon Ají

Process: Advanced Natural

Country: Colombia

Region: Huila, Bruselas

Altitude: 1,750–1,800 m

Farm: Zarza Coffee, Gasca Family

Roasting: We roast it after you place your order. The date is on the bag.

A family project rooted in the mountains of Huila

Zarza Coffee was founded in Bruselas, known as the coffee capital of the Huila region. It is a third-generation family project led by the Gasca family, who have built their identity around traceability, innovation, and direct management of every stage of production.
The name “Zarza,” connected to the Gasca surname, represents the idea of family unity and continuity—values reflected in a rigorous, consistent approach to quality.

Farm Bella Vista is located between 1,750 and 1,800 meters above sea level, in a mountainous setting ideal for developing complex flavor profiles. Alongside coffee cultivation, the family incorporates practices such as beekeeping, contributing to biodiversity and the balance of the agricultural ecosystem.

Advanced Natural on Bourbon Ají: technical control of fermentation

This lot of Bourbon Ají is processed using an Advanced Natural process developed to bring out the variety’s characteristics—honeyed sweetness, fruity intensity, and floral notes—while maintaining a clean, stable, and precise cup profile.

Processing begins with selective hand-picking, limited exclusively to fully ripe cherries. This ensures uniform sugar content and creates ideal conditions for even, controlled fermentation.

The cherries then undergo a phase of controlled oxidation in cherry for approximately 24 hours, during which natural microbial activity is gradually activated. This initial step contributes to the early development of aromas and prepares the fruit for a more orderly and predictable fermentation.

This is followed by anaerobic fermentation in cherry in sealed tanks for approximately 60 hours. The oxygen-free environment slows and stabilizes fermentation activity, encouraging the development of sweet, deep aromas, with notes of berries and a pronounced floral character typical of Bourbon Ají.

Without pulping, the cherries are then transferred to sealed bags for a second anaerobic phase lasting an additional 60 hours, designed to increase density, aromatic layering, and flavor persistence without compromising the profile’s clarity.

At the end of fermentation, a controlled thermal shock is applied to stabilize microbial activity and lock in the aromatic compounds that have developed. This step helps make the profile more defined, consistent, and reproducible.

The coffee is dried on raised beds in marquesinas for approximately 12–15 days, with slow, even drying that preserves the most delicate aromas and supports clean sweetness. After drying, the coffee is rested under controlled conditions to allow the aromas to integrate and ensure stability and clarity in the cup.

Sweetness, dark fruit, and floral notes

The cup profile is intense yet orderly. Honey and vanilla sweetness open the tasting, followed by notes of berries, blackberry, and ripe cherry. Jasmine’s floral character adds precision and lift, while strawberry brings a fresh, bright finish.
The acidity is bright and fruity, and the body is clean and balanced, with a smooth, well-defined structure.

A coffee for those who seek character and control

This Bourbon Ají Advanced Natural is designed for those seeking an expressive yet controlled coffee. In filter brewing, it highlights aromatic complexity and floral notes; as espresso, it retains sweetness, clarity, and a harmonious structure.

A coffee that reflects the Gasca family’s technical rigor and contemporary vision, and consistently represents the evolution of Colombian natural coffees.

Recommended for Filter and Espresso