Zarza Decaf · Colombia · Pacamara · Advanced Natural EA Decaf

70% Dark Chocolate · Rooibos · Red Fruits

A decaf that leaves you wanting for nothing. Pacamara cherries are fermented whole, then dried slowly on raised beds for three to four weeks—only after this process are they decaffeinated. What remains is the very essence of this coffee: dark chocolate, black tea, and a cherry-like, almost winey depth that unfolds even further as it cools.

The Farm and the People Behind It

Located in Bruselas—the coffee capital of the Huila region—Zarza Coffee is a third-generation family project. Since 2022, Jhonatan Gasca has gradually transformed production at Finca Bella Vista, shifting away from mass-market output toward small, meticulously documented lots. Situated at an altitude of 1,750 to 1,800 meters, nestled between coffee plantations and forest, the farm even includes its own apiary; for Jhonatan, bees are as integral to the farm’s biodiversity-focused philosophy as the fermentation tanks themselves.

Jhonatan and our team have known each other for some time—initially meeting at various coffee trade shows, though we now consider him a friend. In late October, we visited his farm for the first time, cupped the latest harvest, and gained a profound appreciation for the immense amount of work that goes into every single cup—an unforgettable experience for us!

The Processing

Days 1–8: Selective harvesting based on Brix levels and flotation → oxidation of the whole cherries → anaerobic fermentation with must development → recirculation of the must → thermal shock

Days 20–30: Drying on raised beds → stabilization to a residual moisture content of 10–11% → decaffeination at Decafecol