Finca Zarza - TFF Natural

Origin: Colombia

Farm/Region: Finca Zarza

Tasting Notes: Black Cherry, Malted Chocolate & Raspberry

Producer: Jhonatan and Alejandra Gasca

Varietal: Pacamara

Altitude: 1925 MASL

Processing: Tropical Fruit Forward Natural

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.

Jhonatan has always been motivated by experimental processing techniques, pushing his production into specialty through his drive to learn and explore.

Jhonatan together with his wife and two sons, began to experiment with other processes and created seedbeds with new varieties. In 2022, the varietals that were 5 years old, and that were this Pacamara began to shine.

Paired with the 'Thermal Shock' process, where the coffee is anaerobically fermented and washed with hot and cold water to open the pours of the coffee. This results in intense fruit flavours, such as strawberry, in the cup.

Produced by Jhonatan and Alejandra Gasca at Finca Zarza, this Colombian lot showcases the distinct characteristics of the Pacamara varietal. Known for its large bean size and complex profile, this specific harvest undergoes a Tropical Fruit Forward Natural process. While processing methods vary significantly, natural-processed coffees often emphasize a heavier body and intensified sweetness, which complements the roaster’s notes of black cherry, malted chocolate, and raspberry.

Sourced by Axil Coffee Roasters, this coffee highlights the meticulous work of the Gasca family at 1925 masl. When evaluating the nuances of such a profile, tasters may find it helpful to reference the flavor wheel to better identify the interplay between the fruit-forward acidity and the deeper, malted chocolate undertones. This offering serves as a compelling example of how specific varietal selection and controlled natural processing can elevate the sensory experience of a single-origin Colombian coffee.