Colombia El Zarza - Natural Geisha

Roast style: Omni 

Origin:  Colombia, Huila

Farm: El Zarza 

Varietal: Geisha

Process: Natural

Taste like: Orange, raspberry, mango, mint

Jonathan runs Finca Zarza in the highlands of Bruselas, Huila, continuing work his grandparents began on the land with very little. He believed in the project before anyone else did, and has built it into a farm known across the region for its range and its quality. In 2025, that reputation reached the world stage: Jack Simpson used the farm's Papayo on the milk course to win the World Barista Championship in Milan.

The range Jonathan grows is wide - Ají, Sidra, Pacamara, Geisha and Pink Bourbon, spanning washed profiles through to advanced fermentation, and a notable decaf. This particular lot is a natural Geisha, grown where fertile volcanic soils and a patchwork of microclimates create strong growing conditions, with natural shade from surrounding native trees slowing cherry maturation and giving the fruit more time to develop before picking.

The processing reflects the same attention to detail. Ripe cherries are carefully selected for optimal sweetness and quality, then undergo 24 hours of anaerobic fermentation to develop floral aromatics and juicy fruit character. They're floated to remove anything defective or low-density, then placed in bags for 12 hours of controlled oxidation, building further complexity and fruit expression. Throughout fermentation, the naturally produced coffee must is collected and recirculated through the mass, keeping the cherries in constant contact with the fermentation liquid for a more uniform result and greater aromatic intensity. The coffee then undergoes a controlled thermal shock - a rapid change in temperature that interrupts and stabilises everything the earlier stages have built - before being slowly sun-dried for 10 to 12 days in parabolic dryers known locally as marquesinas.