Zarza – Wush Wush

Zarza Coffee is a family led project based in the hills of Bruselas, at the heart of one of Colombia's most recognised coffee growing regions. Led by Jonathan Gasca and Alejandra Muñoz, the farm represents a new generation of producers building on heritage with clarity, curiosity and intent.

We first visited Finca Zarza in 2022, right at the beginning of their journey. Even then, there was a strong sense of direction, with a focus on detail, experimentation and a willingness to push beyond conventional approaches. That same mindset continues to define their work today.

The farm sits at around 1,540 metres above sea level and spans approximately six hectares, where coffee is grown alongside native trees and other crops within a diverse and evolving ecosystem. Beekeeping also plays an important role, supporting biodiversity and contributing to the overall health of the land.

Zarza reflects a thoughtful and progressive approach to coffee, where every stage, from harvesting through to processing, is handled with care and purpose. Alejandra brings her own perspective to the project, having entered coffee from a different background, and now plays a central role in shaping the identity of the farm alongside Jonathan.

Since our first visit, it has been incredibly rewarding to watch Jonathan and Alejandra continue refining their work, culminating in coffees recognised on the world stage, including the World Barista Championship. Every new release feels like another step forward, and we are proud to continue sharing Zarza's remarkable coffees with the Sweven community.

This lot is produced from Wush Wush, a rare Ethiopian landrace celebrated for its remarkable floral aromatics, vibrant acidity and layered tropical fruit character. At Zarza, Jonathan approaches the variety with a carefully structured natural process that builds complexity while preserving the elegance and transparency for which Wush Wush is renowned.

Only fully ripe cherries are selectively hand harvested before entering a 24 hour anaerobic fermentation. The cherries are then floated to remove lower density fruit before undergoing a further 12 hours of controlled oxidation, allowing sweetness and aromatic intensity to develop gradually. A final submerged fermentation refines the structure and brings additional depth and definition before drying begins.

Drying takes place slowly inside marquesinas over 10 to 12 days, allowing even dehydration while preserving the vivid aromatics, juiciness and clarity that define the finished cup.

In the cup, expect blackcurrant, rambutan and violet. Rich and intensely sweet, the profile is driven by juicy ripe berry acidity, refreshing tropical character and elegant floral cassis aromatics that carry through to a long, beautifully refined finish.

This is a striking expression of Wush Wush, showcasing both the remarkable potential of this rare Ethiopian landrace and Jonathan's continually evolving approach to processing at Zarza.