Zarza – Ají

Zarza Coffee is a family led project based in the hills of Bruselas, at the heart of one of Colombia’s most recognised coffee growing regions. The farm is led by Jonathan Gasca and Alejandra Muñoz, representing a new generation of producers building on heritage with clarity and intent.

We first visited Finca Zarza in 2022, right at the beginning of their journey. Even then, there was a strong sense of direction, with a focus on detail, experimentation and a willingness to push beyond conventional approaches. That same mindset continues to shape their work today.

The farm sits at around 1,540 metres above sea level and spans approximately six hectares, where coffee is grown alongside other crops within a diverse and evolving ecosystem. Beekeeping plays an important role here, supporting biodiversity and contributing to the overall health of the land.

Zarza reflects a thoughtful and progressive approach to coffee, where each stage, from harvesting through to processing, is handled with care and purpose. Alejandra brings her own perspective to the project, having come into coffee from a different background, and now plays a central role in shaping the identity of the farm alongside Jonathan.

This is still an early chapter for Zarza, but the intention is clear. A focused, family driven project committed to producing expressive coffees that reflect both place and process, and one we are proud to continue building a relationship with.

This lot is produced from Bourbon Ají, a rare varietal believed to be a natural mutation of an Ethiopian landrace. It is known for its highly expressive character, combining vivid fruit sweetness with floral intensity and depth.

Processing is centred around an advanced natural method, designed to build structure and complexity while maintaining clarity. After selective harvesting, the cherries are oxidised for 24 hours to initiate microbial activity and begin developing early aromatics. This is followed by a 60 hour anaerobic fermentation in sealed tanks, enhancing depth and intensifying the fruit profile.

The cherries then move into a further 60 hour sealed fermentation phase, allowing the structure and concentration to deepen. A controlled thermal stabilisation step is applied to preserve the more delicate aromatics, before the coffee is dried slowly on raised beds over 12 to 15 days.

In the cup, expect passion fruit, almond and cherry bakewell. There is a pronounced sweetness and a dessert like quality, supported by a mouthwatering texture and bright, tangy acidity. Layers of amaretto and frangipane come through as the cup develops, finishing smooth, elegant and composed.

This is a coffee that reflects both the rarity of the variety and the precision behind its processing, resulting in a profile that feels distinctive, expressive and quietly refined.