Colombia: Zarza Bourbon Aji

Sensory profile:
Honey, vanilla, berries, blackberry, jasmine, cherry, strawberry candy

Variety: Bourbon Ají

Process: Advanced Natural

Country: Colombia

Region: Huila, Bruselas

Altitude: 1750 to 1800 m

Farm: Zarza Coffee, Gasca Family

A family project rooted in the mountains of Huila

Zarza Coffee was born in Bruselas, known as the coffee capital of the Huila region. It is a third generation family project led by the Gasca family, who have built their identity around traceability, innovation, and direct control of every stage of production.

The name “Zarza”, connected to the Gasca family name, represents the idea of family unity and continuity. These values are reflected in a rigorous and consistent approach to quality.

The Bella Vista farm sits between 1750 and 1800 meters above sea level, in a mountainous environment ideal for developing complex aromatic profiles. Alongside coffee cultivation, the family integrates practices such as beekeeping, contributing to biodiversity and the balance of the agricultural ecosystem.

Advanced Natural on Bourbon Ají: technical control of fermentation

This Bourbon Ají lot is processed using an Advanced Natural method designed to highlight the varietal characteristics of the coffee, particularly its honey like sweetness, intense fruit character, and floral expression, while maintaining clarity, stability, and precision in the cup.

Processing begins with selective hand picking, limited exclusively to fully ripe cherries. This ensures uniform sugar content and creates ideal conditions for a consistent and controlled fermentation.

The cherries then undergo approximately 24 hours of controlled cherry oxidation. During this phase, natural microbial activity gradually activates, contributing to early aroma development and preparing the fruit for a more organized and predictable fermentation.

This is followed by anaerobic fermentation in sealed tanks for around 60 hours. The oxygen free environment slows and stabilizes fermentation activity, encouraging the development of deeper sweet aromas, with notes of berries and a pronounced floral component typical of Bourbon Ají.

Without depulping, the cherries are then transferred into sealed bags for a second anaerobic phase of an additional 60 hours. This stage is designed to increase density, aromatic layering, and flavor persistence while maintaining clarity in the final cup.

At the end of fermentation, a controlled thermal shock is applied. This step stabilizes microbial activity and helps lock in the aromatic compounds developed during fermentation, contributing to a more defined, consistent, and repeatable profile.

Drying takes place on raised beds in marquesinas for approximately 12 to 15 days, allowing slow and even dehydration that preserves delicate aromatics and supports a clean sweetness. After drying, the coffee rests under controlled conditions to allow aromatic integration and ensure stability and clarity in the cup.

Sweetness, dark fruit, and floral expression

In the cup, the profile is intense yet structured. Honey and vanilla sweetness open the tasting, followed by notes of berries, blackberry, and ripe cherry. The floral jasmine component adds precision and verticality, while strawberry contributes a fresh and bright finish.

The acidity is vibrant and fruit driven, the body clean and balanced, with a smooth and well defined structure.

A coffee for those who seek character and control

This Bourbon Ají Advanced Natural is designed for those looking for an expressive yet controlled coffee. In filter brewing it highlights aromatic complexity and floral notes. As espresso it maintains sweetness, clarity, and a harmonious structure.

A coffee that reflects the technical rigor and contemporary vision of the Gasca family, representing the evolution of Colombian natural processes.

Recommended for Filter and Espresso.