Release 058 - Jhonatan Gasca, Pacamara Advanced Natural

Tasting notes

In the roaster’s words

Country of Origin: Colombia Variety: Pacamara Process: Advanced Natural Altitude: 1750-1800 mASL Jhonathan Gasca and his family run Zarza, a farm based in Bruselas, Colombia. Their knowledge comes from generations spent in coffee-growing and have become known for their commitment to pushing modern post-harvest techniques. Their coffees are highly regarded and often seen at the top level of competition. This lot, a Pacamara, once picked first enters 'Balseo' - a water floatation to remove undesirable cherries and a 48 controlled oxidation. The next stage is an extended anaerobic stage for 150 hours before thermal conditioning, before finally sun drying. This process creates an intense, bold flavour profile In the cup you'll find flavours of raspberry candy, cherries and rosewater.

Notes

Farm Zarza; cherries undergo Balseo water flotation, 48 hours controlled oxidation, 150 hours anaerobic fermentation, thermal conditioning, then sun drying.