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This advanced anaerobic natural Pacamara comes from Finca Zarza, a family project in the mountains of Bruselas, Huila, run by three generations of the Gasca family. The cherries go through an extended anaerobic fermentation, followed by thermal conditioning and slow drying. The result is a juicy, candy-like cup with black cherry, lollipop and citrus. Extremely sweet, fruity and wild.
Origin Colombia
Region Bruselas
Producer / Farm Produced by Finca Zarza
Harvest 2026
Tasting notes Black Cherry, Citrus, Strawberry Candy
Altitude 1800masl
Varietal Pacamara
Process Advanced Anaerobic Natural
Intervention Level High
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From Origin to Cup
Finca Zarza is a family project in Bruselas, Huila, bringing together three generations of the Gasca family. Founded in 2022, the farm combines years of coffee-growing experience with a lot of experimentation in processing. This advanced anaerobic natural Pacamara goes through 48 hours of controlled oxidation, followed by 150 hours of anaerobic fermentation, thermal conditioning and slow drying. It's a pretty involved process, resulting in a juicy and sweet cup with black cherry, lollipop and citrus.
Origin
Finca Zarza sits in the mountains of Bruselas, near Pitalito, Huila, at around 1750 to 1800 masl. The farm is run by three generations of the Gasca family, who combine traditional coffee growing with experimental processing. Alongside coffee, they also keep bees for honey production and their role in the farm's ecosystem.
Varietal
Pacamara, a cross between Pacas and Maragogipe developed in El Salvador. Known for its unusually large beans, it's a variety with excellent cup quality potential. At Zarza, the family works with carefully selected ripe cherries, producing a juicy, sweet expression with black cherry, lollipop and citrus.
Processing
Advanced anaerobic natural. After selective harvesting and flotation, the cherries undergo 48 hours of controlled oxidation, followed by 150 hours of anaerobic fermentation in sealed bags. A controlled thermal shock follows before the whole cherries are dried in marquesinas for 12 to 15 days, then rested and stabilised before milling.
Intervention level
High. This advanced anaerobic natural goes through several controlled stages, including 48 hours of oxidation, 150 hours of anaerobic fermentation and thermal conditioning before drying. The extended fermentation and temperature management make it considerably more involved than a traditional natural process.
