AED 75.00 +
COLOMBIA FINCA ZARZA FLORAL SYMPHONY GEISHA NATURAL
Region / Farm: Finca Zarza,
Producer: Jhonathan Gasca
Altitude: 1,450 – 1,800 MASL
Variety: Geisha
Process: Natural Taste Notes: Black Cherry, Pineapple, Dark Chocolate
About This Specialty Coffee Jonathan and his brother, third generation coffee growers from the Gasca family, run Zarza Coffee in the Brussels Mountains of Huila, Colombia. Building on their family’s legacy, they have expanded their expertise through education and sustainable practices, including beekeeping to support coffee cultivation and add value to their products. Since starting their specialty coffee journey in 2022, they have faced many challenges but continue refining their processing techniques to improve quality and consistency. Driven by a commitment to traceability, quality, and innovation, the Gasca brothers aim to share their exceptional coffee and story with the world. Geisha varieties, selected for the exceptional quality and flavor potential. Through precise processing methods including dried with fruit intact, Zarza unlocks vibrant fruit notes, bright acidity, and a rich, balanced body. Handpicked for consistency, the beans consistently score high in specialty coffee competitions, delivering an extraordinary sensory experience that reflects the unique terroir and dedicated craftsmanship of Finca Zarza. Zarza Coffee greets the palate with a vibrant symphony of black cherry, juicy, bright, the exotic zest of pineapple, a tropical and intriguingly fruit note. This pineapple character often emerges from precise processing methods like, which unlocks vibrant, bright. These lively notes are especially pronounced in light to-medium roasts, allowing the coffee’s origin characteristics to shine vividly. Dark chocolate and smooth cocoa emerge, weaving a decadent layer of richness give the coffee a beautifully rounded, full-bodied character. Its texture is silky and velvety, enveloping Finish: This lingering aftertaste invites a slow savoring of the coffee’s complex layers, making each sip an exquisite sensory journey.
| Weight | 0.3 kg |
|---|---|
| Farm | Finca Zarza |
| Flavor Notes | Black Cherry, Dark Chocolate, Pineapple |
| Grind Option | Whole Bean |
| Lot Type | Competition Lot |
| Main Cup Profile | Floral, Fruity |
| Origin | Colombia |
| Weight | 40grams, 80grams, 250grams |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 2 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.
-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.
-Finish with a centered pour to 255 ml.
The brew should complete between 2 minutes and 3 minutes 20 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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