Finca Zarza Pacamara

Jhonatan Gasca’s Pacamara from Finca Zarza is a testament to dedication and craftsmanship, a coffee that has earned recognition on the world stage. Jhonatan, raised in a coffee-farming family in Pitalito, Huila, originally pursued a career in soccer before financial challenges brought him back to the land. Encouraged by his mother, he studied ecological agriculture and, alongside his brother Johan, began refining specialty coffee production on their family farm. Their relentless pursuit of quality has established them as some of Colombia’s most exciting producers, and this Pacamara is a shining example of their expertise.

Its journey begins with cherries picked at peak ripeness, ensuring the fullest expression of sweetness. They then undergo a complex series of processing steps, beginning with four days of oxidation inside GrainPro bags, followed by a thermal shock process designed to soften the cellular structure for maximum sugar absorption.

The cherries then undergo a seven-day anaerobic fermentation in sealed containers alongside mossto—a technique that intensifies complexity and enhances flavour development. Finally, the coffee is dried for four days in the sun before being mechanically finished, carefully controlling moisture levels to lock in clarity and structure.

This meticulous approach has led to a coffee that made an impact at the highest level, used by Australian barista Jack Simpson to place second at the 2024 World Barista Championship. The result in the cup is sweet and confectionary, reminiscent of a cherry ripe—layers of dark chocolate and sweet red fruits wrapped in a rich, velvety mouthfeel.