Jhonatan Gasca - Thermal Shock Pacamara

MEET THE PRODUCER | Jhonatan Gasca is no stranger to failure. In 2010, he failed in his attempt to become a professional soccer player. After re-routing his future and graduating from the Colombian National Technical Institute, Jhonatan returned to his father's coffee farm and started experimenting with fermentation methods. At first, this did not go well. After a couple of years of running trials and being turned away by coffee buyers, Jhonatan grew discouraged and gave up his newfound interest in processing methods.

In 2018, Jhonatan was encouraged by his friends from El Diviso and Las Flores to start experimenting again. And this time, he thrived! Jhonatan found the right buyers (our friends at Lohas Beans) and is quickly becoming a leader in processing innovation in his home country of Colombia. This beloved Pacamara lot is a delicious testament to Jhonatan's resilience and fortitude, and we are thrilled for the opportunity to host it on our menu once again. 

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are placed in 200-liter tanks with water, where floaters and other impurities are removed. The water is then drained, and a second round of quality sorting (by hand) ensues. The cherries are left to oxidize for 48 hours in open bags, giving them time to warm up and thus enhancing both sweetness and fruit flavors. After two days, the bags are closed to prepare the cherries for 150 hours of anaerobic fermentation. During this time, the sugar present in the still-intact mucilage interacts with lactic acid-producing bacteria and microorganisms in the fermentation environment, further intensifying those fruity flavors. This second round of fermentation abruptly ends when the cherries are "quenched:" a specific method of cooling down coffee cherries wherein hot (50 degrees Celsius) and then cold (20 degrees Celsius) water is used to wash the cherries, eliminating the microbial load and opening the pores in the bean (with the hot water) before rapidly sealing them (with the cold water), locking in all of those delicious fruit flavors. Finally the cherries are spread out to dry on African beds for two weeks, being closely monitored for humidity.

TAKE A SIP | This uniquely processed coffee brings together the two worlds of naturally processed coffees and washed lots, giving us a lovely flavor profile that is somehow loyal to both. It is delightfully floral, like cherry blossom, and sips a whole lot like peach iced tea. Red fruit still finds its way into the cup, reminding us of fresh red raspberries paired with craft chocolate—but, not in a decidedly funky sort of way. It’s more like the raspberry ganache you might find inside a bon bon. 

Origin | Bruselas, Huila, Colombia

Producer | Jhonatan Gasca Serna

Farm | Zarza

Process | Thermal Shock Washed

Variety | Pacamara

Elevation | 1750 MASL

Produced by Jhonatan Gasca Serna in the Bruselas region of Colombia · Bruselas, Huila, this lot showcases the distinct potential of the Pacamara varietal. Known for its large bean size and complex profile, this cultivar often demands precise handling to balance its inherent intensity. Black & White Coffee Roasters highlights this specific harvest through a thermal shock washed process, a technique that involves manipulating water temperatures to influence fermentation and clarity. You can learn more about how such processing methods impact the final cup profile in our technical archives.

When evaluating a coffee of this caliber, it is helpful to reference a flavor wheel to categorize the interplay between delicate floral notes and deeper, cocoa-toned undertones. While thermal shock processing is frequently utilized to enhance brightness and acidity, the resulting cup remains a testament to the specific terroir of the Huila department and the meticulous cultivation practices of the producer.