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Aroma: Rose Hip
Sweetness: Orange Marmelade
Acidity: Green Apple
Aftertaste: Skittles
Mouthfeel: Tropical Juice -
Producer: Jhonathan Gasca
Farm: Finca Zarza
Origin: Colombia
Region: Bruselas, Huila
Variety: Geisha
Process: Thermal Shock Natural
Altitude: 1,750–1,800 m.a.s.l.
Harvest: 2026 -
PROCESSING
This Geisha goes through a carefully controlled multi-stage natural process designed to build complexity while preserving its floral and fruit-driven character.
Only ripe cherries are selected before undergoing 24 hours of anaerobic fermentation, creating a low-oxygen environment that encourages controlled microbial activity and develops floral aromatics and juicy fruit character.
The cherries are then floated to remove defective and low-density fruit before being placed in bags for 12 hours of controlled oxidation. During fermentation, the coffee's naturally produced must is collected and recirculated through the cherry mass, keeping the fruit in contact with the fermentation liquid and promoting a more uniform fermentation.
A controlled thermal shock is then used to interrupt and stabilise the fermentation. Finally, the coffee is slowly sun-dried for 10–12 days in marquesinas, traditional parabolic dryers that allow controlled and even dehydration.
The result is a highly aromatic natural Geisha with layers of sour candies, florals and tropical fruits, supported by the complexity created through fermentation.
HISTORY
Produced by Jonathan at Finca Zarza in the highlands of Bruselas, Huila, Colombia. Jonathan continues the work his grandparents began on the land with very little, developing Finca Zarza into a farm recognised across the region for both its quality and its remarkably diverse range of coffees.
At 1,750–1,800 metres above sea level, the farm benefits from fertile volcanic soils, diverse microclimates and natural shade from surrounding native trees. The shade slows cherry maturation, allowing the fruit more time to develop before harvest.
Jonathan grows varieties including Ají, Sidra, Pacamara, Geisha and Pink Bourbon and works with everything from traditional washed processing to advanced fermentation techniques.
In 2025, Finca Zarza reached the world stage when Jack Simpson used the farm's Papayo for the milk course of his winning performance at the World Barista Championship in Milan.
Today, Jonathan and his family combine tradition with experimentation, focusing on biodiversity, careful agronomy and precise post-harvest processing. This natural Geisha is a beautiful example of that approach: an elegant variety paired with a detailed fermentation process to create a distinctive expression of Finca Zarza.
