Judge My Fudge

Zarza Coffee is a third-generation family enterprise from the mountains of Bruselas—known as the Coffee Capital of Huila. Guided by heritage and a deep passion for quality, the Gasca family has built a project grounded in innovation, traceability, and sustainability.

The name “Zarza”, linked to the family surname Gasca, symbolizes unity and an unwavering commitment to excellence. Beyond coffee production, the family integrates beekeeping as part of their agricultural ecosystem, strengthening biodiversity and adding value to their land.

Since its founding in 2022, Zarza Coffee has refined every stage of production—from selective picking to fermentation and oxidation management. Their mission is to share their coffee and family legacy with the world, ensuring that every cup reflects passion, elegance, and dedication to high-quality Colombian coffee.

Processing

1. Whole-Cherry Oxidation (Initial Stage):
The cherries rest for a brief oxidation period, allowing natural yeasts to activate and increasing complexity before controlled fermentation.

2. Extended Whole-Cherry Fermentation:
The cherries undergo an extended natural fermentation, favoring wild microbial activity that enhances winey, fermented fruit, and cacao-like notes.
• Environment: sealed or semi-sealed environment
• Focus: development of alcohol/fermented aromatics, black-tea-like structure, and deep sweetness

3. Temperature-Aware Fermentation:
Ambient temperature is monitored to maintain consistent microbial activity, preventing over-fermentation while enhancing the winey character.

Drying Process
4. Slow Natural Drying on Raised Beds:
The cherries are dried under controlled sun exposure for 20–30 days, depending on climate.
• Regular turning prevents mold
• Slow dehydration concentrates sugars and preserves fermented complexity

5. Stabilization:
Once reaching 10–11% moisture, the dried cherries are rested in grain-pro conditions for 10–20 days, allowing the profile to stabilize before milling.