{"id":1537,"date":"2026-07-13T21:25:48","date_gmt":"2026-07-13T21:25:48","guid":{"rendered":"https:\/\/www.intermission.coffee\/shop\/?post_type=product&p=1537"},"modified":"2026-07-19T11:09:05","modified_gmt":"2026-07-19T11:09:05","slug":"sundial-anaerobic-washed-colombia","status":"publish","type":"product","link":"https:\/\/www.intermission.coffee\/shop\/product\/sundial-anaerobic-washed-colombia\/","title":{"rendered":"SUNDIAL, Anaerobic Washed, Colombia"},"content":{"rendered":"

About<\/strong><\/p>\n

Zarza Coffee is a third-generation family enterprise from the mountains of Bruselas\u2014known 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.<\/p>\n

The name \u201cZarza\u201d, 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.
\nSince its founding in 2022, Zarza Coffee has refined every stage of production\u2014from 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.<\/p>\n

Processing<\/strong><\/p>\n

Step 1 \u2013 Selective Harvesting
\nHandpicking of only fully ripe cherries to guarantee sweetness, uniformity, and high-quality raw material.<\/p>\n

2. Cherries are inspected to ensure uniform ripeness and high sugar content.<\/p>\n

Pre-fermentation<\/p>\n

3.Cold-water flotation is performed to remove floaters, underdeveloped
\ncherries, and leaves.<\/p>\n

4.Cherries rest briefly to stabilize temperature and allow sugars to homogenize.<\/p>\n

Fermentation<\/p>\n

5. \u00a0First Stage \u2013 In Cherry Oxidation (12\u201324 hours)<\/p>\n

Cherries undergo controlled oxidation to soften the mucilage and
\ndevelop floral\u2013citrus precursors.<\/p>\n

6. Second Stage \u2013 Extended Anaerobic Fermentation (48\u201372 hours)
\n– Cherries are sealed in oxygen-free tanks, allowing fruit-forward esters to
\ndevelop.
\n– Temperature is monitored to maintain clean, aromatic fermentation.<\/p>\n

7. Third Stage \u2013 Post-Depulping Fermentation (24\u201336 hours)
\n– After depulping, parchment undergoes a second fermentation stage to
\nrefine sweetness and enhance caramelized notes.<\/p>\n

Post Fermentation<\/p>\n

8. Washing Phase
\n– Parchment is washed using clean mountain water until mucilage reaches
\nthe desired tactile and sensory level.
\n– Water is managed carefully to preserve acidity and floral complexity.<\/p>\n

9. Thermal Shock<\/p>\n

–\u00a0A brief warm-water shock may be applied to fix aromatic compounds
\nand improve clarity in the cup.<\/p>\n

Drying<\/p>\n

10. Raised\u2013bed drying for 15\u201325 days
\n– Slow drying under controlled shade to maintain fruit integrity.
\n– Parchment is turned constantly to achieve even moisture reduction.<\/p>\n

11. Stabilization
\n– Once reaching 10\u201311% moisture, coffee is bagged in GrainPro and rested\u00a0for 12\u201320 days to stabilize and harmonize flavours.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cup: Mango Sobert & Passionfruit, Candied Pineapple, Peach Ice Tea
\nOrigin: Huila, Colombia
\nProducer(s): Jhonatan Gasca
\nVarietal: Sidra
\nProcess: Anaerobic Washed
\nAltitude: 1,750 MASL
\nImporter: CATA<\/p>\n

Brewing<\/strong><\/p>\n

We have been enjoying this coffee in immersion brews that replicate cupping or in V60s but it’s very versatile, can be brewed as espresso and cold brew too. There clearly is a reasonable amount of intervention via processing which affects the ideal brewing parameters, however, because it is technically a washed coffee you can still push it on extraction. My personal preference is fewer pours and faster brews, coarser grind size if using percolation.<\/p>\n

For best results we recommend purchasing whole bean and grinding fresh before brewing. If you don’t have a grinder, we can grind to your preferred brewing method prior to shipping.<\/p>\n

SHIPPING & DISPATCH:<\/p>\n

We roast Monday & Tuesday. Orders are shipped every Wednesday. Orders must be placed by midnight on Monday for same week dispatch. We ship via Royal Mail tracked 48<\/p>\n","protected":false},"featured_media":1541,"template":"","meta":[],"product_brand":[],"product_cat":[21,15,22,20],"product_tag":[],"class_list":{"0":"post-1537","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-espresso","7":"product_cat-everything","8":"product_cat-filter","9":"product_cat-intermission-coffee","11":"first","12":"instock","13":"featured","14":"shipping-taxable","15":"purchasable","16":"product-type-variable"},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product\/1537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/media\/1541"}],"wp:attachment":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/media?parent=1537"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product_brand?post=1537"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product_cat?post=1537"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product_tag?post=1537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}