Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: guava, mango lassi, fruit roll up, hibiscus

Origin Details

Region: Bruselas, Huila, Colombia
Elevation: 1540m
Producer: Jhonatan Gasca, Zarza Bella Vista
Process: Thermal Shock Washed
Variety: Aji Bourbon

ABOUT THIS COFFEE AND PRODUCER

We are excited to be working with the Zarza team again. Jhonatan and Johan Gasca are third generation coffee producers who blend their family traditions with modern coffee producing techniques. The Zarza farm also has a specific dedication to biodiversity and respect for the land.

For this coffee, the cherries are first oxidized for 24-48 hours. Then, they are depulped and anaerobically fermented in tanks for 24-36 hours. They then go through a second fermentation in mucilage before undergoing a thermal shock of hot-then-cold water. Finally the coffee is washed again before being dried on raised beds for 15-25 days.

WHY WE SELECTED THIS COFFEE

We’re back with another incredible release from Zarza Coffee—and this one is something special. This Aji Bourbon has undergone a beautifully executed thermal shock process, and the result is pure elegance in the cup.

Expect an explosion of juicy, sparkly tropical guava up front, carried by a velvety body with a subtle lactic character that reminds us of a perfectly balanced mango lassi. Layers of hibiscus and unmistakable sweet, candy-like notes round it all out.

This is exactly what we hope for in higher-processed coffees: minimal funk, but all the complexity and character wrapped into a refined, vibrant experience.