Colombia

Jonathan and John Gasca, fourth-generation coffee growers, have devoted themselves to mastering specialty coffee and exploring its flavor potential. Their commitment extends to nature, with sustainable practices like beekeeping for pollination and honey production. Their coffees have been featured in global competitions, cementing their reputation in the industry.

This lot, a Colombia variety, undergoes a meticulous three-stage fermentation: starting with an oxidation rest, followed by depulping and additional oxidation, and finishing with 40 hours of submerged anaerobic fermentation with mosto recirculation. The coffee is sun-dried in a canopy and mechanically finished in a silo, then rested for at least 10 days.

The result is a cup that is sweet and floral, with red berry and caramel notes, silky body, and an elegant texture—an expression of Finca Zarza’s innovation and terroir.