Jhonatan Gasca Zarza Bella Vista - Advanced Natural Gesha - Colombia
Jhonatan Gasca Zarza Bella Vista - Advanced Natural Gesha - Colombia
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Coffee ships directly from each roaster, freshly roasted. Orders with coffees from multiple roasters arrive as separate boxes.
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity
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Coffee Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Other Fruit
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: concord grape, champagne, dole whip
Origin Details
Region: Bruselas, Huila, Colombia
Elevation: 1800m
Producer: Jhonatan Gasca, Zarza Bella Vista
Process: Advanced Natural
Variety: Gesha
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, cherries are first floated to remove impurities. Then, they are placed in baskets for 24 hours to promote enzymatic activation. Next, the cherries are anaerobically fermented for 48 hours. After this, the cherries undergo a thermal shock at 60 degrees Celsius to ensure a fixed sensory profile. Finally, the cherries are dried for 10 to 15 days.
WHY WE SELECTED THIS COFFEE
For those looking for what first got everyone excited about Zarza coffee, look no further.
This Advanced Natural processed Gesha feels like a homage and a beautiful sequel to the original thermal shock Pacamara, the one that pushed expressive wine and fruit character to another level.
The first sip is all rich, tannic Concord grape that really fills the palate. The acidity is high, but it’s bright and sparkling, very much in the realm of champagne. As it settles, a lingering candied sweetness comes through, something reminiscent of a refreshing Dole Whip.
For anyone who loves punchy, vibrant fruit and the expressive character a natural process can bring, this one absolutely delivers and then some.
