Colombia Jhonatan Gasca Bourbon Aji Filter

​High in the mountains of Bruselas, widely celebrated as the "Coffee Capital of Huila", lies Finca Bella Vista. Here, third-generation producer Jhonatan Gasca leads Zarza Coffee, an enterprise built on family heritage, traceability, and a deep respect for the land. The name "Zarza," intertwined with the family's surname, represents their tight-knit unity and their dedication to pushing the boundaries of Colombian specialty coffee.

​Bella Vista is much more than a coffee plantation; it is a thriving, dynamic ecosystem. The Gasca family actively integrates beekeeping into their farming practices, bolstering local biodiversity and adding immense value to the surrounding terroir. Since launching the modern iteration of Zarza Coffee in 2022, Jhonatan and his team have intensely focused on mastering extreme fermentation variables.

​This lot is a masterclass in their "Advanced Natural" processing. By meticulously controlling oxidation and utilizing dual-stage anaerobic environments, the team unlocks the absolute peak potential of the rare Bourbon Ají varietal.

​The Zarza Magic:

• ​The Harvest & Oxidation: The process begins with the rigorous hand-selection of only the absolute ripest cherries. Before any tanks are sealed, the whole fruit undergoes a 24-hour controlled oxidation in the open air. This kickstarts microbial activity, building early aromatics and bright fruit depth.
• ​First Anaerobic Stage: The cherries are moved into sealed tanks for 60 hours of strict oxygen-free fermentation. This deep dive enhances the Bourbon Ají's signature dark berry, blackberry, and jasmine characteristics.
• ​Second Anaerobic Stage: Remaining entirely intact in their skins, the cherries are transferred into sealed fermentation bags for another 60 hours. This extended, dual-phase fermentation reinforces massive fruit density and floral expression.
• ​Thermal Shock: A carefully executed thermal shock brings the active fermentation to a sudden halt. This crucial step acts as a vault, "locking in" the highly volatile aromatic compounds responsible for the coffee's honey-like sweetness.
• ​Slow Marquesina Drying: The fruit is laid out on raised beds within protective solar dryers (marquesinas). Over 12 to 15 days, this slow, even dehydration preserves the delicate aromatics and ensures a clean, sweet cup.
• ​Rest & Stabilization: Finally, the dried cherries rest in a climate-controlled environment. This essential resting period allows the wild, complex flavors to seamlessly integrate and structurally stabilize before the coffee is milled for export.