Learn more about this coffee
The Gasca family, founders of Zarza Coffee, represents the third generation of coffee producers in Bruselas, Huila, one of Colombia's most prestigious coffee-growing regions.
Their project combines tradition, innovation and a strong commitment to sustainability, even integrating beekeeping to promote biodiversity across the farm.
For this Pink Bourbon lot, one of the most highly regarded varieties thanks to its outstanding aromatic complexity, they use a meticulous washed process with Thermal Shock.
The coffee begins with 48 hours of whole cherry oxidation, followed by a double controlled fermentation that enhances its sweetness and varietal expression.
Finally, the Thermal Shock treatment locks in the aromatic compounds before washing, followed by precise drying until reaching 10.6% moisture, resulting in a vibrant, clean and nuanced cup.
Meet the producer
The precision of Huila in a vibrant cup
Some coffees stand out for their intensity, others for their delicacy, while a select few achieve something much more difficult: clearly expressing the place they come from. This Pink Bourbon by Jhonatan Gasca belongs to that last category. A coffee born in the mountains of Bruselas, Huila, reflecting the balance between a long coffee-growing tradition and a contemporary approach to production, where every decision is made to highlight the identity of the bean while preserving elegance in the cup.
The Gasca family represents the third generation of coffee producers in one of Colombia's most renowned coffee-growing regions. In 2022 they decided to take the next step by creating Zarza Coffee, a project through which they not only market their own coffees but also share a philosophy built around traceability, innovation and respect for the environment. The name Zarza, inspired by the family surname, symbolises the connection between generations and their shared commitment to producing some of Huila's most expressive coffees.
Their farm, located between 1,750 and 1,800 metres above sea level, enjoys an exceptional climate for growing specialty coffee. However, what truly sets this project apart is the way they approach agriculture. The family has incorporated beekeeping into the farm's ecosystem, encouraging biodiversity and contributing to a healthier, more balanced environment. It is a reminder that the finest cups often begin long before harvest, through decisions that care for both the coffee and the landscape that makes it possible.
For this lot they chose Pink Bourbon, one of Colombia's most sought-after varieties in recent years thanks to its remarkable aromatic complexity and its ability to deliver exceptionally clean and expressive flavour profiles. In the hands of experienced producers, it is capable of combining bright acidity with outstanding floral delicacy and beautifully defined sweetness.
That potential is fully developed through a washed Thermal Shock process carried out with extraordinary precision. Everything begins with a controlled 48-hour whole cherry oxidation, a stage that encourages the initial development of sugars. The coffee then undergoes a carefully monitored double fermentation to enhance complexity and reinforce the variety's natural expression. As a final step, the Thermal Shock treatment helps preserve the aromatic compounds before washing, while slow, precise drying to a final moisture content of 10.6% guarantees stability and preserves the coffee's full aromatic intensity.
Although this coffee is the result of technically impeccable processing, what truly matters happens when the first cup is served. From the very first sip, vibrant notes of blood orange and orange blossom emerge, accompanied by a juicy blueberry base that adds depth and sweetness. Everything is rounded off by a delicate hint of maple syrup that completes the profile without overshadowing the fruit. The result is a clean, vibrant and elegant cup with juicy acidity, a silky body and a long finish that continues to reveal new layers of flavour as the coffee cools.
This is an especially rewarding coffee for filter brewing, where its full aromatic complexity shines with remarkable clarity. As an espresso it offers an equally impressive experience, full of balance, sweetness and definition. A lot that demonstrates innovation only has value when it serves the origin, confirming once again why Huila remains one of the most fascinating regions in the world of contemporary specialty coffee.
Filtro Jhonathan G Pink Bourbon
With each new coffee we roast, our team spends a week brewing it to find a recipe that highlights all the coffee's qualities. We have many different brew methods and we enjoy using all of them to find a brew that we love. The recipe you'll see below includes all the necessary information to reproduce it. Still, we always recommend trying and experimenting to discover what you like best: use it as a guideline and adapt it to your liking.
Remember: the journey is what matters, not the destination!
Please note: Water is the most important factor in achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; A better option is a mixture of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to identify how it influences the flavor.
It's common to start by adjusting the coffee-to-water ratio. Once you get a brew 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 2:30 to 4:30 minutes as a guide.
Orea V4
The Orea is very versatile and easy to adapt brewer that is similar to other pour-over brewers. We like using the sibirist flat bottom fast filters that prevents significant flow blockages caused by the migration of fine particles or clogging you can use the kalita filter papers which have a large surface area.
Orea
Recipe:
- Ratio: 1:17
- Coffee: 20g
- Water: 320g- 100% Bezoya
- Grinder used-EK43 Grind size- 9 (SSP Redspeed Low fines)
- Total time: 4:18min
- Temperature: 92ºC
- TDS-1.39 EY-20.15%
- Resting time of brewed coffee
- Filter: Sibirist Orea Flat
Method:
- Place the Orea in a cup/decanter and add the filter. Pour hot water over it to eliminate any papery taste and preheat the equipment.
- Grind the coffee to the recommended level.
- Discard the water, place the Orea on the scale, add the coffee distributing it evenly, with a little well in the centre, 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 up to approximately 200-250g of water and swirl the Orea once to level the coffee bed and ensure it is completely saturated with water. Never fill to the brim; leave at least a 2 cm gap from the top to limit water bypass around the coffee bed, reducing 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 above. 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.).
