Colombie - Zarza Aji

Origin: Colombia

Region: Bruselas - Huila

Process: Natural Anaerobic Thermal Shock

Varieties: Bourbon Aji

Producer: Jhonatan Gasca

Altitude: 1750m - 1800m

Tasting notes:  Raspberry, blueberries, cherry candy, floral

* A 250g bag of pure joy!

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,” linked to the Gasca family name, symbolizes unity and an unwavering commitment to excellence. Beyond coffee production, the family integrates beekeeping into its agricultural ecosystem, enhancing biodiversity and making the most of its land.

Since its founding in 2022, Zarza Coffee has perfected every stage of production, from selective picking to fermentation and oxidation management. 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.

Step 1 – Selective harvest:
Cherries are hand-picked at full maturity to ensure their sweetness, uniformity, and the superior quality of the raw material.

Step 2 – Pre-fermentation oxidation:
The cherries undergo 24 hours of controlled oxidation.

This step initiates microbial activity, adding depth and fruity brightness while encouraging the early development of aromas.

Step 3 – Anaerobic fermentation in cherry tanks:

 The whole cherries are placed in airtight tanks for 60 hours of anaerobic fermentation.

This oxygen-free environment intensifies the red fruit, blackberry, and jasmine notes characteristic of Bourbon Ají.

Step 4 – Bag fermentation (second anaerobic fermentation): 

The cherries are not depulped.

The whole cherries are transferred to airtight fermentation bags for an additional 60 hours of controlled fermentation, enhancing the fruit's density and floral expression.

Step 5 – Thermal shock:

A carefully controlled thermal shock stabilizes fermentation and helps preserve the aromatic compounds responsible for honeyed sweetness and floral complexity.

Step 6 – Sun-drying on Marquesina:

The cherries are dried on Marquesina drying beds for 12 to 15 days.

This slow, even dehydration process preserves delicate aromas and contributes to a clean, sweet flavor profile in the cup.

Step 7 – Resting and stabilization:
Once drying is complete, the cherries are stored under controlled conditions to allow flavors to integrate, their structure to stabilize, and cup clarity to develop before milling and export.