COLOMBIA | ZARZA | PACAMARA | NATURAL THERMAL SHOCK DECAF

In Bruselas, known as the Coffee Capital of Huila, three generations of the Gasca family have dedicated themselves to cultivating exceptional Colombian coffee.

Today, Jhonatan Gasca continues that tradition at Bella Vista, part of the Zarza Coffee project, where the family has increasingly focused on experimental processing and quality.

At 1,750–1,800 metres above sea level, the farm provides the setting for an extraordinary Pacamara.

Only the ripest cherries are selected, with their sugar content carefully considered before processing begins.

Rather than following a conventional natural process, Jhonatan uses controlled oxidation and fermentation, collecting the fruit-rich fermentation liquid and recirculating it through the cherries to encourage sweetness, complexity and consistency.

A carefully controlled thermal shock follows, before the whole cherries are slowly dried on raised beds for up to 30 days.

The coffee then travels to Decafecol, Colombia's specialist decaffeination facility, where sugarcane-derived ethyl acetate is used to remove caffeine while aiming to preserve the character developed at the farm.

What makes this coffee particularly exciting is that decaffeination isn't an afterthought. The cultivation, fermentation, drying and caffeine removal all contribute to the finished coffee's identity.

With rich cacao, delicate black tea and wine-like complexity, this is a decaf made for people who love discovering unusual flavours.

A coffee to enjoy not because it's decaf, but because it's genuinely interesting.

Natural | Controlled Fermentation | Thermal Shock | Sugarcane EA Decaf

1. Selective harvesting

Only fully ripe, high-Brix Pacamara cherries are hand-picked at Bella Vista. The cherries are hand-sorted and floated to remove underripe fruit and defects.

2. Controlled oxidation

The whole cherries undergo a controlled oxidation stage before fermentation, contributing to the development of their aromatic character.

3. Controlled fermentation

The cherries are fermented whole, producing a fermentation liquid known as must, rich in compounds released from the coffee fruit.

4. Must recirculation

The fermentation must is recirculated through the cherries, promoting more even fermentation and increasing the intensity, sweetness and complexity of the coffee.

5. Thermal shock

A controlled thermal shock follows fermentation, helping establish the intended flavour profile before drying.

6. Natural drying

The cherries remain whole and are dried on raised beds for approximately 20–30 days. They are turned regularly to encourage even drying.

7. Stabilisation

Once the coffee reaches approximately 10–11% moisture, it is stabilised before further preparation.

8. Sugarcane EA decaffeination

The coffee is sent to Decafecol in Colombia, where caffeine is removed using ethyl acetate derived from sugarcane.

The process is designed to remove caffeine while retaining the sweetness, structure and aromatic qualities developed through cultivation and processing.

Bella Vista is part of Zarza Coffee, a third-generation family project in Bruselas, Huila, Colombia.

Since 2022, the Gasca family has focused on refining every stage of production, from selective harvesting through fermentation and drying, with an emphasis on quality, consistency and careful management of the farm.

Beekeeping forms part of the farm's biodiversity-focused approach, supporting the surrounding agricultural ecosystem.

An additional distinguishing feature is that the coffee is decaffeinated within Colombia by Decafecol, rather than being transported internationally for caffeine removal. This keeps another stage of coffee processing within the producing country, although the supplier does not quantify any environmental or financial benefits.