In the Cup
 
A brilliantly clear presentation of an anaerobic lot, balancing vibrant strawberry sweetness with the delicate, floral structure of peach oolong tea. The cup remains light, clean, and beautifully focused, allowing the rare Bourbon Aji variety to express its distinct, refined character.
 
Description
 
Jhonatan and Johan Gasca are third-generation coffee producers from Pitalito in Huila, who grew up in a family historically focused on volume over quality as a more reliable means of income. After a stint in Cali pursuing other ambitions, the brothers returned home and committed themselves to a fundamentally different approach — one defined by biodiversity, respect for the land, and an uncompromising pursuit of quality through innovation. At Zarza Bella Vista in Bruselas, they blend generational farming knowledge with modern processing technique, and the results have drawn the attention of roasters and competition baristas worldwide.
 
Processing
 
Oxidation Time: 24 hours in cherry
Fermentation: 60 hours of anaerobic fermentation
Pulping: Cherries are depulped and placed in a fermentation bag for an additional 60 hours
Final Step: Thermal shock applied
Drying Method: Marquesina drying
Drying Time: 10 to 12 day