R11:
Farm/Producer: Zarza Farm
Region: Colombia,
Bruselas, Huila
Process: Thermal Shock Anaerobic Natural
Altitude: 1400 masl
Variety: Pacamara
Cup Profile: Raspberry, Cherry Fizz Pop, Pink Lamington, White Chocolate
Background info:
Our second release from this amazing farm. We first stumbled upon Jhonathan Gasca in 2024 with an amazing Pacamara Anaerobic Thermal shock washed, this was received with such applause. This time we went a step further showcasing this Pacamara as an Anaerobic Thermal Shock Natural.
Zarza Coffee is associated with the family name "Gasca" and relates to the Zarza, a Zarzamora bush that interweaves strength and family unity. The journey for Jhonathan was challenging and early attempts at experimenting with fermentation processes failed which resulted in being turned away by many coffee buyers. In 2018 he was encouraged by friends from El Divisio and Las Flores to give it another shot, and has quickly become a leader in processing innovation in his home country.
This was our competition lot for this years National Barista Competition and our next special release. The process of this coffee is meticulous and goes through quite a few stages so let's jump right in.
This coffee starts with floating and selection of ripe cherries. The cherries then undergo a 48-hour oxidation stage, followed by anaerobic fermentation in bags or containers for 150 hours at a temperature range of 16-18°C. After pulping, the coffee is subjected to a thermal shock treatment, where hot water at 60°C is added, followed by cold water at 12°C. The coffee is then washed while still retaining some mucilage on the beans. Finally, the coffee is dried in canopies or machines at a maximum temperature of 30-36°C for 8-12 days, until it reaches a humidity level of 11%.
What we picked up on the end cup is a burst of berry flavours and sweet treats. On filter we picked up notes of ripe raspberry and this transcends to our espresso adding a layer of Cherry Fizz Pop with that effervescent acidity. On Milk you get this sweet white chocolate and pink lamington. Whichever way you decide to brew this coffee it will leave you with a memorable experience.
