Description
About
Zarza Coffee is a third-generation family enterprise from the mountains of Bruselas—known as the Coffee Capital of Huila. Guided by heritage and a deep passion for quality, the Gasca family has built a project grounded in innovation, traceability, and sustainability.
The name “Zarza”, linked to the family surname Gasca, symbolizes unity and an unwavering commitment to excellence. Beyond coffee production, the family integrates beekeeping as part of their agricultural ecosystem, strengthening biodiversity and adding value to their land.
Since its founding in 2022, Zarza Coffee has refined every stage of production—from selective picking to fermentation and oxidation management. Their mission is to share their coffee and family legacy with the world, ensuring that every cup reflects passion, elegance, and dedication to high-quality Colombian coffee.
Varietal
Bourbon Aji – Recently discovered in the south of Huila, this unique variety surprises many: despite its name, genetic testing confirms it’s not a Bourbon mutation, but an Ethiopian landrace like Geisha and Pink Bourbon. It earned the nickname “Bourbon Aji” because its mucilage gives off a subtle peppery aroma and flavour, reminiscent of red pepper ( ají ).
Like Geisha and Pink Bourbon this varietal tends to score highly on cupping tables with desirable flavours such as jasmine, blackberry and good sweetness.
Processing
This is labelled as “advanced natural”. What does that mean? There’s multiple stages to this coffee’s processing which we outline below.
Step 1 – Selective Harvesting
Handpicking of only fully ripe cherries to guarantee sweetness, uniformity, and high-quality raw material.
Step 2 – Pre-Fermentation Oxidation
Cherries undergo 24 hours of controlled oxidation in cherry. This stage initiates microbial activity that adds depth, fruit brightness, and early aromatic development.
Step 3 – Anaerobic Fermentation in Cherry
The whole cherries are placed into sealed tanks for 60 hours of anaerobic fermentation. This oxygen-free environment enhances the deeper berry, blackberry, and jasmine characteristics typical of Bourbon Ají.
Step 4 – Bag Fermentation (Second Anaerobic Stage)
Depulping is not performed. Instead, the whole cherries are transferred into sealed fermentation bags for an additional 60 hours of controlled fermentation, reinforcing fruit density and floral expression.
Step 5 – Thermal Shock Application
A carefully controlled thermal shock stabilizes the fermentation process and helps “lock in” aromatic compounds responsible for the honey-like sweetness and floral complexity.
Step 6 – Sun Drying in Marquesinas
Cherries are dried on raised marquesina beds for 12–15 days. This slow, even dehydration process preserves delicate aromatics and supports a clean, sweet cup profile.
Step 7 – Resting & Stabilization
Once drying is complete, cherries rest under controlled conditions to allow flavor integration, structural stability, and cup clarity before milling and export.
