Gesha by Finca Zarza

Gesha

Gesha is a rare varietal first collected from the wild coffee forests of Ethiopia in the 1930s and later cataloged as plant number T2722 at CATIE, the Central American coffee research centre. In the 1960s, coffee growers in Panama planted Gesha for its natural resistance to common coffee plant diseases—even though its a delicate plant with lower yields, making it more challenging to farm. However, when cultivated at high elevations, Gesha shines in the cup. Often coveted for its delicate jasmine and bergamot florals, sweet peach-like notes, and a clean, tea-like clarity that lingers beautifully on the palate. Over decades, its elegance and complexity have made Gesha one of the most sought-after coffees in the world.

'Natural'

This is a way of processing coffee where the fruit around the coffee seed remains intact during the fermentation & drying phase. Often turned, sorted & managed carefully to ensure even drying, this process imparts flavours from the coffee fruit into the seed. 

How this coffee was processed:

For this Gesha lot, only fully ripe cherries, displaying a deep wine-red color are meticulously harvested. Jhonathan begins his process by floating those cherries to remove any defects. The cherries undergo a two-step fermentation process, starting with oxidation in closed plastic bags for 48 hours. This is followed by an anaerobic fermentation phase, also in plastic bags, lasting 73 hours. The final stage of the process involves carefully drying the coffee cherries over a two-week period on raised beds. Throughout this time, humidity levels and water activity are closely monitored to ensure optimal drying conditions. Special attention is given to minimizing moisture recovery during the night. To achieve this, the cherries are placed in closed plastic bags each evening and stored in a dry location on the farm, protecting them from excess moisture and maintaining the consistency of the drying process. This meticulous approach helps preserve the quality and flavor profile of the coffee.

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Jhonathan Gasca

Jhonatan Gasca is from Pitalito in Huila, Colombia, where he grew up in a coffee producing family that traditionally focused on quantity rather than quality for a more reliable income. Though he initially aspired to be a soccer player, Jhonatan and his brother Johan moved to Cali, only to return home later. Encouraged by his mother, Jhonatan studied ecological agriculture and livestock production, which eventually led him to explore the world of specialty coffee. Inspired by the success of their friends, the Lasso family, in the specialty coffee industry, Jhonatan and Johan now aim for global recognition, fueled by a strong pride in their family’s legacy and their coffee.

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Zarza

In 2008, Jhonatan and his brother began experimenting with specialty coffee on their inherited family farm. Building on their parents’ knowledge, they pursued further education and expanded their offerings and processing methods. They use sustainable practices, such as bee hives for pollination and honey production. As their operation grows, they are refining processing techniques to improve quality and consistency. Despite early challenges, the Gasca brothers have remained committed to enhancing quality. By participating in grand events like the Cup of Excellence, they demonstrate their commitment to excellence and quality in the coffee industry.

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