21/05/2026
Origin: Colombia
Region : Bruselas - Huila
Process: Natural Anaerobic Thermal Shock
Varietal: Pink Bourbon
Producer : Jhonatan Gasca
Altitude : 1750m - 1800m
Tasting notes: Raspberry, blueberry, cherry candy, floral
Zarza Coffee is a third-generation family enterprise from the mountains of Bruselas in Huila that has built a project grounded in innovation, traceability, and sustainability.
Since its founding in 2022, Zarza Coffee has refined every stage of production—from selective picking to fermentation and oxidation management.
**Selective Harvesting**
Handpicking of only fully ripe cherries to guarantee sweetness, uniformity, and high-quality raw material.
**Pre-Fermentation Oxidation**
Cherries undergo 24 hours of controlled oxidation in cherry.
This stage initiates microbial activity that adds depth, fruit brightness, and early aromatic development.
**Primary Fermentation (Yeast Stage)**
Cherries inoculated with selected yeast cultures.
Fermented in sealed tanks under controlled temperature.
Yeast fermentation enhances ester formation and tropical fruit notes.
**Thermal Shock Application**
A carefully controlled thermal shock stabilizes the fermentation process and helps “lock in” aromatic compounds responsible for the honey-like sweetness and floral complexity.
**Sun Drying in Marquesinas**
Cherries are dried on raised marquesina beds for 20–30 days.
This slow, even dehydration process preserves delicate aromatics and supports a clean, sweet cup profile.
**Resting & Stabilization**
Once drying is complete, cherries remain under controlled conditions to allow flavor integration, structural stability, and cup clarity before milling and export.
-------------------------------------
-------------------------------------
WE ARE OPEN EVERYDAY 💥💥💥
& EVERY HOLIDAY
1st of MAY
8th of MAY
14th of MAY
25th of MAY
14th of JULY
15th of AUGUST
etc.
-------------------------------------
-------------------------------------
WE ARE ALSO OPEN EVERYDAY AT OUR SISTER LOCATION IN PIGALLE 🤘🏼😜
