The coffee we ship is usually roasted within the last two weeks.
This semi-washed coffee is both very clean and a little funky at the same time. Its elegant, floral fragrance is paired with lots of fruity notes, think citrus, berries and stone fruit. We recommend this coffee for both filter and espresso brewing.
After the ripe cherries are harvested, they first undergo a 24-hour oxidation process. This is followed by a two-step anaerobic fermentation in plastic bags with the first 24 hours happening before depulping and another 32 hours after. Next, the mucilage is removed with a thermal shock process, before the cherries are washed with spring water. Finally, the coffee is taken to the dryer for up to eight days, depending on the weather. During this time, it is removed four times a day to ensure even and consistent drying.
Alejandra Muñoz Ortiz, a young coffee farmer from Huila, runs Zarza Farm along with her husband, Jhonatan Gasca. Before focusing on specialty coffee, Alejandra used to work as a carpenter, and has now made a name for herself by crafting exceptional coffee on their 6-hectare farm.
Jhonatan Gasca visited our roastery for an event along with the team of Cata Café Export in the summer of 2025, before heading to the World of Coffee in Geneva.
Colombia
Colombia holds a distinguished global position within the specialty coffee world. In today's industry, the country is a leading source of high-quality specialty coffees. Its diverse Andean geography, with high altitudes, rich volcanic soil, and varied microclimates, creates ideal growing conditions. Colombia is also one of the few countries where coffee can be harvested almost year-round. Over half a million small, family-owned farms meticulously hand-pick ripe cherries. Colombia is primarily known for its traditional washed processing, yielding clean cups with vibrant acidity and balanced body. However, Colombian producers have been increasingly innovating with experimental methods and cultivating high-quality or exotic varieties like Geisha, Ombligon, Chiroso, or Pink Bourbon, consistently pushing flavor boundaries. This dedication results in an incredible diversity of regional profiles, ranging from bright and fruity to sweet and chocolatey. Strong institutional support from the National Federation of Coffee Growers of Colombia (FNC) further helps producers with marketing and traceability, solidifying Colombia's reputation as a leading specialty coffee origin committed to sustainability.
Brew Recommendation
Filter
Origami Dripper S, Origami 2 Cup paper filter
15g coffee, 250g water, 93°c
medium filter grind size
brew with 5 pours
total contact time 2:30-2:45
Espresso Brew ratio: 1:2.3
Coffee: 20g in / 46g out
Extraction time: 27s
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