honatan and his brother are the fourth generation of a traditional coffee-growing family dedicated to their passion for coffee and beekeeping.
Finca Zarza, led by Jhonatan Gasca in Bruselas, Huila, represents a new wave of Colombian producers redefining specialty coffee through innovative post-harvest techniques. Grown at elevations between 1,550–1,925 masl, the farm works with varieties such as Pacamara, Geisha, and Papayo, combining strong agronomic foundations with a highly experimental approach to processing.
At Zarza, processing is central to flavour development. Coffees undergo carefully controlled fermentation protocols, including anaerobic stages in sealed environments and thermal shock techniques that use temperature changes to influence structure and extraction.
