When we were in Australia, Finca Zarza coffee was showcased at a lot of cafes because of Jack Simpson's recent WBC win with Jonathan Gasca's Natural Papayo. When we had a chance to grab this Geisha, it made sense to add it to the catalog. This coffee is a natural with a two-step anaerobic process. And it is Fabulous~

We taste a sugary mouthful of candy sweetness with a Cherry + Strawberry candy, Tropical fruits of Pineapple, Mango and bright red florals of Hibiscus.

PRODUCER

Jonathan Gasca is from Pitalito in Huila, Colombia, where he grew up in a coffee producing family that traditionally focused on quantity rather than quality for a more reliable income. Though he initially aspired to be a soccer player, Jonathan and his brother Johan moved to Cali, only to return home later. Encouraged by his mother, Jonathan studied ecological agriculture and livestock production, which eventually led him to explore the world of specialty coffee. Inspired by the success of their friends, the Lasso family, in the specialty coffee industry, Jonathan and Johan now aim for global recognition, fuelled by a strong pride in their family’s legacy and their coffee.

In 2008, Jonathan and his brother began experimenting with specialty coffee on their inherited family farm. Building on their parents' knowledge, they pursued further education and expanded their offerings and processing methods. They use sustainable practices, such as bee hives for pollination and honey production. As their operation grows, they are refining processing techniques to improve quality and consistency. Despite early challenges, the Gasca brothers have remained committed to
enhancing quality.

PROCESS

For this Geisha lot, only fully ripe cherries, displaying a deep wine-red color are meticulously harvested. Jonathan begins his process by floating those cherries to remove any defects. The cherries undergo a two-step fermentation process, starting with oxidation in closed plastic bags for 48 hours. This is followed by an anaerobic fermentation phase, also in plastic bags, lasting 73 hours.

The final stage of the process involves carefully drying the coffee cherries over a two-week period on raised beds. Throughout this time, humidity levels and water activity are closely monitored to ensure optimal drying conditions. Special attention is given to minimizing moisture recovery during the night. To achieve this, the cherries are placed in closed plastic bags each evening and stored in a dry location on the farm, protecting them from excess moisture and maintaining the consistency of the drying process. This meticulous approach helps preserve the quality and flavor profile of the coffee.

VARIETAL

The Geisha Varietal is a very rare and highly prized variety of Arabica, originating from Gori Gesha forest in Ethiopia. Famous for its exceptional floral and sweet flavour profile, often compared to jasmine and tea. The varietals distinctiveness, delicate nature, lower yield and high demand contribute to its elevated price in the specialty coffee market.

We suggest letting the coffee rest for 2wks.

Transparency:

We paid: $44/kg cad

Roasted Cost: $50/kg cad