Finca Zarza and the Gasca brothers

Finca Zarza is run by brothers Jhonatan and Johan Gasca in Bruselas, in the south of Huila, at 1,550 to 1,800 masl. Jhonatan grew up in a coffee-growing family near Pitalito and set out to become a professional footballer before returning to the farm, where he studied ecological agriculture and began experimenting with fermentation. The name comes from zarza, the blackberry bramble, which the family ties to the Gasca surname, and the brothers keep bees alongside the coffee.

Zarza is known for tightly controlled processing, including sealed anaerobic stages and thermal shock, and its coffees have become regulars on competition stages. Australian barista Jack Simpson used Zarza coffee at the 2024 World Barista Championship, where he finished second, and again in 2025, when he won; in his final routine he credited Jhonatan with changing how he saw coffee. This lot is a quieter expression of the farm. The roaster lists it as advanced washed: the fruit is removed before drying, which gives a lighter, more transparent cup than the naturals Zarza has sent to competition.

Pacamara is a cross of Pacas and Maragogipe developed in El Salvador in the 1950s, and is known for its very large beans.

About Tanat

Tanat is a Paris roaster founded in 2016 as Kawa Coffee, originally supplying cafés and restaurants and now also selling under its own name through its shop and online store. Co-founder Alexis Gagnaire placed third at the 2019 World AeroPress Championship. Tanat buys directly from farms, producers and cooperatives it has worked with over several years and roasts separate profiles for filter and espresso. This lot is roasted light, for filter.

Brewing it

With a delicate body and floral top notes, this coffee rewards an even grind more than anything else. A pour-over grinder like the 1Zpresso ZP6 Special, whose 48 mm burr is tuned for filter clarity, helps keep the raspberry and hibiscus distinct. Start with 15 g of coffee to 250 g of water just off the boil and a total time around 3:00, then adjust. If you want something heavier and more fruit-driven from the same roaster, the Alo Mosto Anaerobic Natural takes the opposite approach.

Coffee details