Finca Zarza - Natural

Origin: Colombia

Farm/Region: Finca Zarza

Tasting Notes: Black Grape, Mulled Wine, Dark Chocolate

Producer: Jhonatan Gasca

Varietal: Castillo & Colombia

Altitude: 1925 MASL

Processing: Anaerobic Natural

Roast Profile: Filter

Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min

About The Coffee: Jhonatan and his brother are the fourth generation of a traditional coffee-growing family dedicated to their passion for coffee and beekeeping.

Finca Zarza, led by Jhonatan Gasca in Bruselas, Huila, represents a new wave of Colombian producers redefining specialty coffee through innovative post-harvest techniques. Grown at elevations between 1,550–1,925 masl, the farm works with varieties such as Pacamara, Geisha, and Papayo, combining strong agronomic foundations with a highly experimental approach to processing.

At Zarza, processing is central to flavour development. Coffees undergo carefully controlled fermentation protocols, including anaerobic stages in sealed environments and thermal shock techniques that use temperature changes to influence structure and extraction.

Produced by Jhonatan Gasca in the Bruselas region of Huila, this Finca Zarza lot represents the evolving landscape of Colombia · Bruselas, Huila. The coffee is a blend of Castillo & Colombia varietals, cultivated at elevations ranging from 1550 to 1925 meters above sea level. Roasted by Axil Coffee Roasters, this selection undergoes an anaerobic natural process, a technique that often influences the final cup profile by intensifying sweetness and body.

While anaerobic processing methods are frequently associated with distinct, fermentation-driven characteristics, this specific coffee presents a profile defined by black grape, mulled wine, and dark chocolate. For those exploring the nuances of these descriptors, referencing a flavor wheel can be a helpful tool to better understand how these complex notes interact. This offering highlights the meticulous work of producers in Huila who are experimenting with controlled fermentation to push the boundaries of traditional regional profiles.