๐ Raspberry โข ๐บ Hibiscus โข ๐น Rose Tea
Intro
A true competition-grade coffee. This Pacamara from Finca Zarza in Huila, Colombia, comes from the Gasca brothers โ producers whose lots have become a regular sight on the world barista stage. Jack Simpson used Zarza coffee twice in competition, including on his way to the 2025 World Barista Championship title. Delicate, floral and remarkably clean, it's a cup that rewards slow, careful brewing.
Details
| Farm | Finca Zarza |
| Producers | Jhonatan & Johan Gasca |
| Region | Huila, Colombia |
| Varietal | Pacamara |
| Process | Advanced Washed |
| Harvest | 2026 |
| Roast | Light โ Filter |
| Size | 200g |
| Roaster | TANAT (Paris) |
The Producer
Brothers Jhonatan and Johan Gasca run Finca Zarza in Colombia's Huila department, one of the country's most celebrated growing regions. Their work centres on rare, expressive varieties and tightly controlled post-harvest processing โ the kind of precision that has made Zarza a go-to source for competition baristas looking for a coffee that tastes exactly the same in the final round as it did in practice.
Pacamara is a cross of Pacas and Maragogipe, known for its unusually large beans and a cup that can swing from savoury to intensely floral depending on how it's grown and processed. In the Gascas' hands, it lands firmly on the floral, elegant side.
The Process
This lot uses an Advanced Washed method โ a refined take on the classic washed process designed for maximum clarity:
- ๐ Selective picking โ Only fully ripe Pacamara cherries are harvested
- ๐ง Pulping โ The skin is removed before fermentation
- ๐งช Controlled fermentation โ Time, temperature and conditions are carefully monitored
- ๐ง Washing โ Mucilage is fully removed to keep the cup clean and transparent
- โ๏ธ Slow drying โ Dried gradually to a stable moisture level to protect the aromatics
The result is a coffee where nothing gets in the way of the variety's natural florals and bright red fruit.
The Cup
Raspberry leads with a juicy, gently tart sweetness, followed by the tangy, floral lift of hibiscus. The finish settles into something soft and fragrant, reminiscent of rose tea. Acidity is medium and well integrated, and the body is light and delicate โ this is a coffee built for pour-over, where its transparency and layered aromatics really shine.
Flavour Notes
๐ Raspberry ๐บ Hibiscus ๐น Rose Tea Medium Acidity Delicate Body