Zarza Coffee - Jhonatan Gasca - Anaerobic Natural Pacamara - Colombia
Zarza Coffee - Jhonatan Gasca - Anaerobic Natural Pacamara - Colombia
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Ships directly from Moonwake Coffee Roasters, roasted fresh every Tuesday and shipped Wednesday. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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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 → - Sweet, Fermented/Wine, Chocolate/Nutty
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Origin 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 Sweet, Wine, Cocoa
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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
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: blue raspberry cotton candy, chardonnay, cacao nib
Origin Details
Region: Bruselas-Pitalito, Huila, Colombia
Elevation: 1550-1800m
Producer: Jhonatan Gasca, Zarza Coffee
Process: Anaerobic Natural
Variety: Pacamara
ABOUT THIS COFFEE AND PRODUCER
This coffee from Jhonatan Gasca of Zarza Coffee starts with flotation sorting of ripe cherries in 200L open air tanks. After the first sort, the water is drained and cherries are meticulously inspected and hand picked for consistency and ripeness. Following this, the cherries are then left in open bags for 48 hours to stabilize at room temperature. Next, the bags are closed and a 120 to 150 hour anaerobic fermentation is done. Then the coffee undergoes a thermal shock with hot and cold water. Finally, the coffee is dried for two weeks on African beds while being closely monitored for water activity and humidity.
WHY WE SELECTED THIS COFFEE
The coffee that first got so many people excited about Zarza Coffee is back. This anaerobic natural Pacamara was one of the most memorable coffees we've worked with, and we're happy to say this latest lot captures that same unmistakable character.
From the moment the coffee is ground, the sweetness is impossible to miss. Blue raspberry cotton candy fills the aroma and carries all the way into the brewed cup, creating a profile that stands out regardless of how it's prepared.
As the coffee opens up, that sweetness begins to take on a different shape, shifting into an effervescent Chardonnay-like character with a rich, buttery body. The finish is rounded out by a subtle note of cacao nib, adding just enough bitterness to bring another layer of depth to an otherwise remarkably sweet cup.
It's one of those coffees that is difficult to describe until it's in front of you, but once you've tasted it, it's instantly recognizable.
