Producer: Jhonatan Gasca

Farm: Finca Zarza

Region: Bruselas, Pitalito, Huila

Variety: Gesha

Process: Natural Anaerobic

Altitude: 1750 - 1800 masl

Harvested: 2026

Cupping notes: Rose hip, orange marmalade, white chocolate, floral, sweet, berry, and juicy.

This natural Geisha comes from the Gasca family’s Zarza project in Bruselas, Huila, Colombia. Coffee growing has been part of the family’s life for generations, and today Jhonatan Gasca combines that experience with a strong interest in varieties and experimental processing. Alongside coffee, the family also keeps bees on its farms.

You may already have come across Zarza through the competition scene. Jack Simpson used their Pacamara when he placed second at the 2024 World Barista Championship, and their Papayo formed part of his winning routine in 2025.

Our lot is a Geisha, grown at 1,750 - 1,800 metres above sea level. Processing begins with carefully selected ripe cherries and 24 hours of anaerobic fermentation. The cherries are then floated to remove lower-density fruit, followed by 12 hours of controlled oxidation.

The liquid released during fermentation, known as coffee must, is collected and recirculated through the cherries to help keep fermentation even. A thermal shock step follows, before the coffee is sun-dried for 10 - 12 days in covered parabolic dryers known as marquesinas.

Transparency.

What we paid:

-Coffee: 30€/Kg

-Shipping: 1.72€/Kg

-Packaging, labelling and sorting: 2€

Quantity bought: 140 Kg