Moonwake - Jhonatan Gasca Zarza Bella Vista - Thermal Shock Washed Ají Bourbon | Colombia
Colombia — Jhonatan Gasca Zarza Bella Vista Ají Bourbon (Thermal Shock Washed)
Tastes Like — 🍈 Guava • 🥭 Mango Lassi • 🍬 Fruit Roll Up • 🌺 Hibiscus
DETAILS
- Producer: Jhonatan Gasca
- Farm: Zarza — Bella Vista
- Region: Bruselas, Huila, Colombia
- Varietal: Ají Bourbon
- Process: Thermal Shock Washed
- Altitude: 1,540 MASL
- Size: 227g / 8oz
INTRO
Moonwake are back with another extraordinary release from the Zarza Coffee team, and this Ají Bourbon is something genuinely special. Ají Bourbon is one of the most exciting emerging varieties in Colombian specialty coffee — a rare mutation of Bourbon grown almost exclusively within Colombia, prized for its distinctive aromatic potential.
Jhonatan Gasca and his brother Johan Gasca are third-generation coffee producers who blend their family traditions with modern producing techniques and a specific dedication to farm biodiversity. Their thermal shock washed process is immaculately executed: expect an explosion of juicy, sparkly tropical guava up front, a velvety body with a subtle lactic quality that recalls a perfectly balanced mango lassi, and layers of hibiscus and sweet, candy-like fruit roll up complexity on the finish. Minimal funk, maximum elegance.
THE PRODUCER
Jhonatan Gasca grew up in a coffee farming family in Bruselas, Huila. He and his brother Johan are third-generation producers who have transformed their family's focus from quantity to quality through years of processing experimentation and investment in biodiversity at their Zarza farm. Their coffees gained global recognition when Jack Simpson used a Zarza Thermal Shock Washed lot in his 2024 World Barista Championship routine, finishing second in the world. The name Zarza connects to the family surname Gasca, representing the unity of their joint effort.
Bella Vista — "beautiful view" — is Jhonatan's farm at 1,540 metres in Bruselas, Huila, Colombia's most celebrated coffee-growing department. The farm grows an impressive array of varieties including Ají Bourbon, Pink Bourbon, Sidra Bourbon, Pacamara, Gesha, Wush Wush, Caturra, and Catuai. Zarza also maintains a commitment to beekeeping and farm biodiversity as part of their holistic approach to production.
THE PROCESS
The Thermal Shock Washed process at Zarza Bella Vista involves:
- 🍒 Cherry Oxidation — Ripe Ají Bourbon cherries oxidized for 24–48 hours after harvest
- 🔧 Depulping — Cherries depulped before moving to anaerobic fermentation
- 🧪 Anaerobic Fermentation — Depulped coffee fermented anaerobically in sealed tanks for 24–36 hours
- 🧪 Second Fermentation in Mucilage — A second fermentation phase in the coffee's own mucilage, adding further complexity
- ❄️ Thermal Shock — Coffee washed with hot water immediately followed by cold water — the rapid temperature differential that defines this technique, fixing flavour compounds and creating a characteristic silky, creamy texture
- 💧 Final Wash — Washed again before drying
- ☀️ Raised Bed Drying — Dried on raised beds for 15–25 days
The thermal shock step is Zarza's signature innovation — the sudden temperature change post-fermentation enhances flavour absorption and yields the distinctive milky, smooth mouthfeel that has become a hallmark of Gasca's coffees worldwide.
THE CUP
This is pure elegance in the cup. Juicy, sparkly tropical guava opens immediately, carried by a velvety body with subtle lactic character that evokes a perfectly balanced mango lassi. Layers of hibiscus and unmistakable sweet, candy-like fruit roll up complexity round out the finish. This is exactly what great processing achieves: minimal funk, but all the complexity and character wrapped into a refined, vibrant experience. Recommended rest: 4–6 weeks from roast date.
Flavour Notes
- 🍈 Guava
- 🥭 Mango Lassi
- 🍬 Fruit Roll Up
- 🌺 Hibiscus
Colombia — Jhonatan Gasca Zarza Bella Vista Ají Bourbon (Thermal Shock Washed)
Tastes Like — 🍈 Guava • 🥭 Mango Lassi • 🍬 Fruit Roll Up • 🌺 Hibiscus
DETAILS
- Producer: Jhonatan Gasca
- Farm: Zarza — Bella Vista
- Region: Bruselas, Huila, Colombia
- Varietal: Ají Bourbon
- Process: Thermal Shock Washed
- Altitude: 1,540 MASL
- Size: 227g / 8oz
INTRO
Moonwake are back with another extraordinary release from the Zarza Coffee team, and this Ají Bourbon is something genuinely special. Ají Bourbon is one of the most exciting emerging varieties in Colombian specialty coffee — a rare mutation of Bourbon grown almost exclusively within Colombia, prized for its distinctive aromatic potential.
Jhonatan Gasca and his brother Johan Gasca are third-generation coffee producers who blend their family traditions with modern producing techniques and a specific dedication to farm biodiversity. Their thermal shock washed process is immaculately executed: expect an explosion of juicy, sparkly tropical guava up front, a velvety body with a subtle lactic quality that recalls a perfectly balanced mango lassi, and layers of hibiscus and sweet, candy-like fruit roll up complexity on the finish. Minimal funk, maximum elegance.
THE PRODUCER
Jhonatan Gasca grew up in a coffee farming family in Bruselas, Huila. He and his brother Johan are third-generation producers who have transformed their family's focus from quantity to quality through years of processing experimentation and investment in biodiversity at their Zarza farm. Their coffees gained global recognition when Jack Simpson used a Zarza Thermal Shock Washed lot in his 2024 World Barista Championship routine, finishing second in the world. The name Zarza connects to the family surname Gasca, representing the unity of their joint effort.
Bella Vista — "beautiful view" — is Jhonatan's farm at 1,540 metres in Bruselas, Huila, Colombia's most celebrated coffee-growing department. The farm grows an impressive array of varieties including Ají Bourbon, Pink Bourbon, Sidra Bourbon, Pacamara, Gesha, Wush Wush, Caturra, and Catuai. Zarza also maintains a commitment to beekeeping and farm biodiversity as part of their holistic approach to production.
THE PROCESS
The Thermal Shock Washed process at Zarza Bella Vista involves:
- 🍒 Cherry Oxidation — Ripe Ají Bourbon cherries oxidized for 24–48 hours after harvest
- 🔧 Depulping — Cherries depulped before moving to anaerobic fermentation
- 🧪 Anaerobic Fermentation — Depulped coffee fermented anaerobically in sealed tanks for 24–36 hours
- 🧪 Second Fermentation in Mucilage — A second fermentation phase in the coffee's own mucilage, adding further complexity
- ❄️ Thermal Shock — Coffee washed with hot water immediately followed by cold water — the rapid temperature differential that defines this technique, fixing flavour compounds and creating a characteristic silky, creamy texture
- 💧 Final Wash — Washed again before drying
- ☀️ Raised Bed Drying — Dried on raised beds for 15–25 days
The thermal shock step is Zarza's signature innovation — the sudden temperature change post-fermentation enhances flavour absorption and yields the distinctive milky, smooth mouthfeel that has become a hallmark of Gasca's coffees worldwide.
THE CUP
This is pure elegance in the cup. Juicy, sparkly tropical guava opens immediately, carried by a velvety body with subtle lactic character that evokes a perfectly balanced mango lassi. Layers of hibiscus and unmistakable sweet, candy-like fruit roll up complexity round out the finish. This is exactly what great processing achieves: minimal funk, but all the complexity and character wrapped into a refined, vibrant experience. Recommended rest: 4–6 weeks from roast date.
Flavour Notes
- 🍈 Guava
- 🥭 Mango Lassi
- 🍬 Fruit Roll Up
- 🌺 Hibiscus
Original: $44.88
-65%$44.88
$15.71Description
Colombia — Jhonatan Gasca Zarza Bella Vista Ají Bourbon (Thermal Shock Washed)
Tastes Like — 🍈 Guava • 🥭 Mango Lassi • 🍬 Fruit Roll Up • 🌺 Hibiscus
DETAILS
- Producer: Jhonatan Gasca
- Farm: Zarza — Bella Vista
- Region: Bruselas, Huila, Colombia
- Varietal: Ají Bourbon
- Process: Thermal Shock Washed
- Altitude: 1,540 MASL
- Size: 227g / 8oz
INTRO
Moonwake are back with another extraordinary release from the Zarza Coffee team, and this Ají Bourbon is something genuinely special. Ají Bourbon is one of the most exciting emerging varieties in Colombian specialty coffee — a rare mutation of Bourbon grown almost exclusively within Colombia, prized for its distinctive aromatic potential.
Jhonatan Gasca and his brother Johan Gasca are third-generation coffee producers who blend their family traditions with modern producing techniques and a specific dedication to farm biodiversity. Their thermal shock washed process is immaculately executed: expect an explosion of juicy, sparkly tropical guava up front, a velvety body with a subtle lactic quality that recalls a perfectly balanced mango lassi, and layers of hibiscus and sweet, candy-like fruit roll up complexity on the finish. Minimal funk, maximum elegance.
THE PRODUCER
Jhonatan Gasca grew up in a coffee farming family in Bruselas, Huila. He and his brother Johan are third-generation producers who have transformed their family's focus from quantity to quality through years of processing experimentation and investment in biodiversity at their Zarza farm. Their coffees gained global recognition when Jack Simpson used a Zarza Thermal Shock Washed lot in his 2024 World Barista Championship routine, finishing second in the world. The name Zarza connects to the family surname Gasca, representing the unity of their joint effort.
Bella Vista — "beautiful view" — is Jhonatan's farm at 1,540 metres in Bruselas, Huila, Colombia's most celebrated coffee-growing department. The farm grows an impressive array of varieties including Ají Bourbon, Pink Bourbon, Sidra Bourbon, Pacamara, Gesha, Wush Wush, Caturra, and Catuai. Zarza also maintains a commitment to beekeeping and farm biodiversity as part of their holistic approach to production.
THE PROCESS
The Thermal Shock Washed process at Zarza Bella Vista involves:
- 🍒 Cherry Oxidation — Ripe Ají Bourbon cherries oxidized for 24–48 hours after harvest
- 🔧 Depulping — Cherries depulped before moving to anaerobic fermentation
- 🧪 Anaerobic Fermentation — Depulped coffee fermented anaerobically in sealed tanks for 24–36 hours
- 🧪 Second Fermentation in Mucilage — A second fermentation phase in the coffee's own mucilage, adding further complexity
- ❄️ Thermal Shock — Coffee washed with hot water immediately followed by cold water — the rapid temperature differential that defines this technique, fixing flavour compounds and creating a characteristic silky, creamy texture
- 💧 Final Wash — Washed again before drying
- ☀️ Raised Bed Drying — Dried on raised beds for 15–25 days
The thermal shock step is Zarza's signature innovation — the sudden temperature change post-fermentation enhances flavour absorption and yields the distinctive milky, smooth mouthfeel that has become a hallmark of Gasca's coffees worldwide.
THE CUP
This is pure elegance in the cup. Juicy, sparkly tropical guava opens immediately, carried by a velvety body with subtle lactic character that evokes a perfectly balanced mango lassi. Layers of hibiscus and unmistakable sweet, candy-like fruit roll up complexity round out the finish. This is exactly what great processing achieves: minimal funk, but all the complexity and character wrapped into a refined, vibrant experience. Recommended rest: 4–6 weeks from roast date.
Flavour Notes
- 🍈 Guava
- 🥭 Mango Lassi
- 🍬 Fruit Roll Up
- 🌺 Hibiscus
