Get to know this coffee in detail
The Gasca family, leading Zarza Coffee, represents the third generation of coffee producers in the mountains of Bruselas, Huila, one of Colombia's most prestigious regions.
Since creating the project in 2022, they have focused on innovation, traceability, and sustainability, even incorporating beekeeping to enhance the biodiversity of their farms.
For this lot, they use the exclusive Sidra variety, renowned for its enormous aromatic potential and extraordinary complexity in the cup.
The coffee undergoes a meticulous 72-hour washed anaerobic process, with controlled oxidation and fermentation stages that enhance its floral and fruity profile without losing clarity.
Finally, slow drying on African beds and a resting period yield a vibrant, elegant, and exceptionally defined cup.
Meet the producer
Jhonatan Gasca Sidra
Three generations of coffee in the mountains of Bruselas, Huila
Sometimes a coffee can be summed up in three notes. Mango coulis, freeze-dried strawberry and candyfloss. It sounds more like a patisserie menu than a filter coffee, and that is exactly what makes this lot worth pausing for.
A family, a name
In the mountains of Bruselas, in Huila, the Gasca family represents the third generation of coffee producers in one of Colombia’s most prestigious regions. Since 2022 they have run Zarza Coffee, a family project through which they want to share their coffee and their legacy with the world. Their mission is for every cup to reflect passion, elegance and dedication to quality.
The name is no accident. Zarza is tied to the Gasca surname and stands for unity and an unwavering commitment to excellence. It is a statement of intent that shows in how they work: they believe in innovation, traceability and sustainability, and they look after every stage of production, from selective picking to managing fermentation and oxidation.
It also shows in details that go beyond coffee. The family has brought beekeeping onto their farms, a way of supporting biodiversity and adding value to their land.
Sidra, an aromatic variety
For this lot, Jhonatan Gasca works with the Sidra variety, an exclusive variety known for its huge aromatic potential and an uncommon complexity in the cup. It is the kind of variety that calls for a process to match, and here it gets one: when the raw material already has this potential, every decision counts.
A process in stages
It all starts with selective picking, using only fully ripe cherries, and cold-water flotation to discard those that are not quite there. The coffee then goes through an in-cherry oxidation and an anaerobic fermentation of up to 72 hours in sealed, oxygen-free tanks. During this phase the temperature is monitored to keep the fermentation clean and aromatic.
After depulping comes a second fermentation, and the coffee is washed with mountain water, with the water managed carefully to preserve acidity and floral complexity. Finally, it is dried slowly on African beds and rested to stabilise. The idea behind the whole journey is simple: to enhance the floral and fruity profile without losing cleanliness.
A confectionery cup
The result moves between mango coulis, freeze-dried strawberry and candyfloss: intense fruit, sweetness and a playful edge. It is a vibrant, well-defined cup, the kind you recognise from the first sip and remember afterwards. It is a profile that invites you to try it with curiosity and come back for more.
How to enjoy it
We recommend brewing it with filter methods, to appreciate each of its notes without hurry, though it also works as a speciality espresso for those who want to discover how such an expressive coffee changes in a smaller cup.
A coffee that shows a cup can be both carefully made and fun, and that behind every note there is a family, a piece of land and a great many decisions.
Special Process Coffees Filter
The following recipe is a guide designed for brewing coffee at home. Results may vary depending on your equipment, settings, and all the variables that influence extraction.
With each coffee we roast, our team conducts tests to find a recipe that highlights all the coffee's qualities. The one you'll see below includes all the necessary information to reproduce it. Even so, we always recommend trying and experimenting to discover what you like best: use it as a guide and adapt it to your liking.
Remember: the journey is more important than the destination.
To consider: Water is the most important factor for achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; another option is a mixture of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to be able to identify how it influences the flavor.
It's common to start by adjusting the coffee-to-water ratio. Once you get a cup with a pleasant intensity and mouthfeel, you can modify other aspects of the extraction.
Most pour-over coffee recipes use a ratio between 1:15 and 1:17, with a brew time of between 2:30 and 4:30 minutes.
Kalita / Origami / Orea
We have chosen this method to share our recipes because it is very versatile and easy to adapt to other pour-over systems. The flat bottom and wavy folds of Kalita filters create a wide surface that prevents significant flow blockages caused by the migration of fine particles or clogging.
Kalita/Origami/Orea
Recipe:
- Ratio: 1:17
- Coffee: 20g
- Water: 340g
- Total time: 3:20-3:50min
- Temperature: 94ºC
Variables:
- Resting time: Minimum 8 days after roasting, but best expressed after 12-20 days.
- Water: 100% Bezoya
- Filter: Kalita 185
Equipment:
Kalita/Origami/Orea, Kalita filter, Scale, timer, grinder, cup/decanter, and gooseneck kettle.
Method:
- Place the Orea in a cup/decanter and insert the filter. Pour hot water to eliminate the paper taste and preheat the equipment.
- Grind the coffee to your recommended level.
- Discard the water and place the Orea on the scale. Add the coffee, distributing it evenly. Tare the scale and start the timer.
- Pour 60g of water in circular motions and wait 30-40 seconds for the coffee to degas. If the coffee has been recently roasted, allow more time.
- Slowly pour water until you reach approximately 200-250g, and swirl the Orea once to level the coffee bed and ensure it is fully saturated with water. Never fill to the brim; leave at least a 2 cm space from the top to limit water bypass through the coffee bed, which reduces extraction.
- Continue pouring water slowly as before until you have added the required amount of water.
- Swirl one last time and let the water drain.
- We are aiming for a total time according to the recipe. Adjust the grind size if necessary next time.
Espresso
Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/brewing time of your coffee, to the temperature/pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs and equipment.
Recipe:
- Ratio: 1:2.1
- Dry: 18gr
- In cup: 38gr
- Time: 30-36s
Variables:
- Resting time: minimum 2 weeks
- Temperature: 94ºC
- Pressure: 6 bars
- Pre-infusion: No
- GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3)
Machinery and equipment used for this recipe:
- Espresso machine: La Marzocco PB 2GR
- Grinder: Mahlkonig
- Scoop: 22gr VST (without slot)
- Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)
Cold brew
[ Watch the recipe video ]
When making Cold Brew, we typically make larger quantities than with other brewing methods. So, we're providing a recipe for one liter of Cold Brew. If you want to make more or less than this amount, the ratio is 1:14; 1g of coffee for every 14g/ml of water.
Recipe and equipment:
Preparation:
- Grind the coffee to a medium/coarse grind
- Place the coffee directly into the filter of the pitcher or bottle
- Pour the pre-weighed water into the pitcher or bottle
- Stir gently to saturate all the coffee
- Cover the container
- Let it steep for 16-24 hours in the refrigerator (be careful with strong odors!)
- After this steeping time, remove the filter with the coffee, and it's ready.
BONUS:
Bonus 1:You can do an additional filtration with a V60 paper filter, Kalita, cheesecloth, or something similar to get a cleaner and clearer result.
Bonus 2:For the best flavor, consume as soon as it's ready, as it will oxidize over time.
Bonus 3:Do not shake or press the coffee to avoid extracting bitter flavors or sediment.
Bonus 4:You can freeze Cold Brew into ice cubes and use them to chill your Cold Brew or for making other drinks.
Bonus 5:Food safety: wash your hands and utensils properly. Keep for a maximum of 3 days in the refrigerator in a glass container, preferably closed and without additives (sugar, milk, etc.).
