Jhonatan Gasca’s coffee changed the way we think about fermentation, along with what flavors are possible in coffees from Colombia. A shining example of advanced processing, this coffee has been featured on barista competition stages around the world. We’ve been holding this lot in our freezer for a special release, and we’re thrilled to unleash this coffee for you now. 

MEET THE PRODUCER | 

Jhonatan Gasca is no stranger to failure. In 2010, he failed in his attempt to become a professional soccer player. After re-routing his future and graduating from the Colombian National Technical Institute, Jhonatan returned to his father's coffee farm and started experimenting with fermentation methods. At first, this did not go well. After a couple of years of running trials and being turned away by coffee buyers, Jhonatan grew discouraged and gave up his newfound interest in processing methods.

In 2018, Jhonatan was encouraged by his friends from El Diviso and Las Flores to start experimenting again. And this time, he thrived! Jhonatan found the right buyers (our friends at Lohas Beans) and is quickly becoming a leader in processing innovation in his home country of Colombia. This beloved Pacamara lot is a delicious testament to Jhonatan's resilience and fortitude, and we are thrilled for the opportunity to host it on our menu once again. 

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are placed in 200-liter tanks with water, where floaters and other impurities are removed. The water is then drained, and a second round of quality sorting (by hand) ensues. The cherries are left to oxidize for 48 hours in open bags, giving them time to warm up and thus enhancing both sweetness and fruit flavors. After two days, the bags are closed to prepare the cherries for 150 hours of anaerobic fermentation. During this time, the sugar present in the still-intact mucilage interacts with lactic acid-producing bacteria and microorganisms in the fermentation environment, further intensifying those fruity flavors. This second round of fermentation abruptly ends when the cherries are "quenched:" a specific method of cooling down coffee cherries wherein hot (50 degrees Celsius) and then cold (20 degrees Celsius) water is used to wash the cherries, eliminating the microbial load and opening the pores in the bean (with the hot water) before rapidly sealing them (with the cold water), locking in all of those delicious fruit flavors. Finally the cherries are spread out to dry on African beds for two weeks, being closely monitored for humidity.

TAKE A SIP |
Tart cherry, peach gummies, tropical punch, chocolate truffle, spectacular. Crazy complex, very nuanced, very balanced.

If you’ve tasted our release of Jhonatan’s thermal shock washed Pacamara, this coffee will feel familiar. Cherry, chocolate, and tropical notes resound throughout his signature processing method, but the natural drying that finishes this lot modulates the flavors to become more nuanced and more intense. The ever-present cherry becomes tart; stone fruit crystallizes into peach gummies. A bouquet of tropical fruit melds together to give us the sensation of tropical punch, while the structured, chocolate sweetness reminds us of a finely crafted truffle. 

Origin | Bruselas, Huila, Colombia

Producer | Jhonatan Gasca Serna

Farm | Zarza

Process | Thermal Shock Natural

Variety | Pacamara

Elevation | 1750 MASL