Zarza

OriginColombia

ProcessFermentation

Summary

A Colombian coffee from Zarza Coffee, the farm of third-generation coffee grower Jhonatan Gasca, located in the mountains of Bruselas, Pitalito, Huila, Colombia. The variety is Bourbon Rose, grown at 1750-1800 meters altitude. The processing method is washed with oxidation, double fermentation and thermal shock. Tasting notes include sweet, blood orange, cardamom, lemon, pink pepper berries, and a hint of pineapple. The farm integrates beekeeping for biodiversity and is known for experimental processing techniques.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerJhonatan Gasca

Altitude1750 - 1800 m.a.s.l

VarietyBourbon

NotesPink Pepper, Sweet, Lemon, Blood Orange, Pineapple, Cardamom

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The roaster

Fève

Fève is an independent specialty coffee roaster based in Paris, crafting season-driven roasts that treat each bean like it deserves its own spotlight. They split their lineup into smartly calibrated ranges: Essentiel for approachable single origins that don't skimp on quality, Inspiration for the complex stuff that'll make you pause mid-sip, and Expérience for truly rare lots where no corners are cut. There's even a MILK range built for dairy drinks that actually taste of something. Everything is roasted specifically for its ideal extraction method—espresso or filter. The small team (Ivan, Didier, Paul) runs a Paris workshop that doubles as a gathering spot for local coffee obsessives, and they consult other cafés too. Beans ship from France, and they restock as fresh microlots come through.

AI-assisted description, based on roaster & cupping data.

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