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Zarza – Rosado

Microlot

Zarza Coffee, Huila, Colombia – Washed Thermal Shock Rosado

 – “An outstanding rare mutation of an Ethiopian Landrace, merging terroir and character, produced by our talented friend Alejandra Muñoz”.

What to expect in the cup

Gooseberry, apricot, lavender. This cup showcases a remarkable sweetness reminiscent of raw honey, elevated by a vibrant tartaric acidity that evolves into stone fruits, offering a velvety texture.

£17.00£60.00

Bourbon Rosado, commonly referred to as Pink Bourbon, was initially thought to be a hybrid between Red and Yellow Bourbon. However, recent genetic analyses suggest that Bourbon Rosado is actually a mutation of an Ethiopian Landrace. This specific lot consists entirely of Bourbon Rosado, sourced exclusively from the ripest coffee cherries. The coffee undergoes a 24-hour oxidation process, followed by 24 hours of anaerobic fermentation in bags at lower temperatures. After de pulping, a second anaerobic fermentation lasting 36 hours takes place, concluding with a thermal shock to eliminate the mucilage. The final step involves washing the coffee with pristine spring water to remove any impurities before it is transferred to drying facilities, where it dries for up to eight days. This intricate fermentation process, combined with the unique characteristics of this mutation, results in a remarkable flavour profile that immediately captured our attention on the cupping table.
Alejandra Muñoz is a young woman hailing from Brussels-Pitalito, a town nestled in the mountainous region of southeastern Huila, Colombia. At 26 years of age, she takes pride in the journey she has recently embarked upon in the coffee industry. During her childhood, she was introduced to carpentry, a trade that seemed distant from the coffee culture prevalent in her home department. Her father, a carpenter, relied on this craft to provide for the family. Although Alejandra did not pursue carpentry as a career—being expected to focus on household responsibilities alongside her mother and her education—she acquired fundamental skills in the trade that would prove beneficial throughout her life. At the age of 16, she met Jhonatan Gasca, who is now her husband and a prominent coffee producer at the Zarza farm. Their relationship blossomed, leading to the birth of their first son, Thiago, which solidified their decision to settle in Brussels and raise a family. The Zarza farm, spanning over 6 hectares and situated at an elevation of 1,540 meters in the municipality of Pitalito, cultivates a variety of crops and has recently ventured into the realm of specialty coffees. The dedication, respect, and passion that the family invests in their work contribute to the farm’s ongoing growth and its reputation as a producer of high-quality coffee. While they acknowledge the journey ahead, they take great pride in the value of their coffee.