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, especially of berries and citrus fruit.
After the ripe cherries are harvested, they first undergo a 24-hour oxidation process. Next, a two-stage fermentation begins with 24h in plastic bags, followed by depulping and another 32h of fermentation with yeast to increase microbial activity. A thermal shock process follows, which is said to increase sweetness in this case, and helps to remove the mucilage layder. Finally, the coffee beans are washed with spring water and 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 the farm Bella Vista and the company Zarza along with her husband, Jhonatan Gasca. Before focusing on specialty coffee, Alejandra used to work as a carpenter. They founded Zarza in 2022 and have since made quite a name for themselves by crafting exceptional coffee on their 6-hectare farm. From selective picking to fermentation and oxidation management – Jhonatan and Alejandra have refined every stage of coffee production. Beyond coffee, the family practices beekeeping within their agricultural ecosystem, strengthening biodiversity and adding value to their land.
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, where we'd meet up again. Even during these short encounters, it was obvious how passionate he is about Zarza.
Cata Cafe Export
Cata have been a sourcing partner for outstanding Colombian coffees for a couple of years. Pierre, Cat and the team are very involved in improving protocols and innovating post-harvesting processing along with the farmers. Countless national and international coffee championships have been won using the coffees they export. And while being best known for coffees with extended fermentation and thermal shock, Cata work with a wide variety of flavor profiles.
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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