Colombie - Zarza

Origin: Colombia

Region: Bruselas - Huila

Process: Natural Anaerobic 

Varieties: Colombia

Producer: Jhonatan Gasca

Altitude: 1750m - 1800m

Tasting notes:  Raspberry, blueberries, cherry candy, floral

* 250g bag of pure delight!

Zarza Coffee is a third-generation family business nestled in the mountains of Bruselas, known as the coffee capital of Huila.

Driven by a rich heritage and a deep passion for quality, the Gasca family has built a project founded on innovation, traceability, and sustainability.

The name “Zarza,” connected to the Gasca family name, symbolizes unity and an unwavering commitment to excellence. Beyond coffee production, the family incorporates beekeeping into its agricultural ecosystem, thereby strengthening biodiversity and making the most of its land.

Since its founding in 2022, Zarza Coffee has refined every step of production, from selective picking to managing fermentation and oxidation. Its mission is to share its coffee and family heritage with the world, ensuring that every cup reflects passion, elegance, and dedication to high-quality Colombian coffee.

Fermentation process

1. Whole-cherry oxidation (initial stage):

The cherries rest for a brief period of oxidation, allowing indigenous yeasts to activate and increase aromatic complexity before controlled fermentation.

2. Extended whole-cherry fermentation:

The cherries undergo extended natural fermentation, encouraging wild microbial activity that develops wine-like, fruity, and cocoa notes.

Environment: enclosed or semi-fermented chamber

Goal: development of alcoholic and fermented aromas, a structure reminiscent of black tea, and intense sweetness

3. Temperature-controlled fermentation:

The ambient temperature is monitored to maintain consistent microbial activity, preventing over-fermentation while enhancing the wine-like character.

Drying process

4. Slow natural drying on raised beds:

The cherries are sun-dried for 20 to 30 days under controlled sun exposure, depending on the climate. Regular turning prevents mold from forming.

Slow dehydration concentrates the sugars and preserves the complexity of the fermentation.

5. Stabilization:

Once the moisture content reaches 10 to 11%, the dried cherries rest in optimal conditions for the beans for 10 to 20 days, allowing their profile to stabilize before milling.