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.
Processing
Step 1 – Selective Harvesting
Handpicking of only fully ripe cherries to guarantee sweetness, uniformity, and high-quality raw material.
2. Cherries are inspected to ensure uniform ripeness and high sugar content.
Pre-fermentation
3.Cold-water flotation is performed to remove floaters, underdeveloped
cherries, and leaves.
4.Cherries rest briefly to stabilize temperature and allow sugars to homogenize.
Fermentation
5. First Stage – In Cherry Oxidation (12–24 hours)
Cherries undergo controlled oxidation to soften the mucilage and
develop floral–citrus precursors.
6. Second Stage – Extended Anaerobic Fermentation (48–72 hours)
– Cherries are sealed in oxygen-free tanks, allowing fruit-forward esters to
develop.
– Temperature is monitored to maintain clean, aromatic fermentation.
7. Third Stage – Post-Depulping Fermentation (24–36 hours)
– After depulping, parchment undergoes a second fermentation stage to
refine sweetness and enhance caramelized notes.
Post Fermentation
8. Washing Phase
– Parchment is washed using clean mountain water until mucilage reaches
the desired tactile and sensory level.
– Water is managed carefully to preserve acidity and floral complexity.
9. Thermal Shock
– A brief warm-water shock may be applied to fix aromatic compounds
and improve clarity in the cup.
Drying
10. Raised–bed drying for 15–25 days
– Slow drying under controlled shade to maintain fruit integrity.
– Parchment is turned constantly to achieve even moisture reduction.
11. Stabilization
– Once reaching 10–11% moisture, coffee is bagged in GrainPro and rested for 12–20 days to stabilize and harmonize flavours.
