Origin: Bruselas, Huila, Colombia
Producer: Jhonatan Gasca Serna
Farm: Zarza
Variety: Pacamara
Process: Thermal Shock Washed
Elevation: 1750 MASL

MEET THE PRODUCER
Jhonatan Gasca’s journey into coffee is a story of perseverance and passion. In 2010, he set out to become a professional footballer — but when that dream didn’t pan out, he turned his attention to his family’s coffee farm. After graduating from the Colombian National Technical Institute, Jhonatan began experimenting with fermentation methods. The early years were tough — his first attempts failed to impress buyers, and after several rejections, he nearly gave up.

Everything changed in 2018, when friends from El Diviso and Las Flores encouraged him to give it another go. With their guidance and support from Lohas Beans, Jhonatan rediscovered his drive — this time armed with sharper skills and renewed purpose. Today, he is recognised as one of Colombia’s most exciting young innovators in coffee processing. This Pacamara lot is a testament to his resilience and dedication, and we’re thrilled to feature it once again.

TRUST THE PROCESS
Ripe coffee cherries are first placed in 200-litre fermentation tanks filled with water to remove floaters and impurities. After draining, Jhonatan hand-sorts the cherries once more for quality and uniformity. The sorted cherries are then oxidised in open bags for 48 hours, developing depth and sweetness before being sealed for 150 hours of anaerobic fermentation.

During this stage, lactic acid bacteria and other microorganisms feed on the sugars within the mucilage, intensifying the coffee’s fruit-forward character. Once fermentation is complete, the cherries undergo a “thermal shock” washing: hot water at 50°C opens the bean’s pores and halts microbial activity, followed immediately by a cold rinse at 20°C to seal the flavours in place. Finally, the coffee is dried on raised African beds for two weeks, closely monitored for temperature and humidity.

TAKE A SIP
This is a coffee that blurs the lines between natural and washed processing — juicy, sweet, and clean, with both precision and playfulness in the cup. The aroma opens with cherry blossom florals, followed by a burst of peach iced tea brightness. As it cools, it deepens into notes of raspberry ganache and dark chocolate truffle — red fruit and sweetness in perfect harmony, without any overwhelming funk.

TASTES LIKE
🌸 Cherry Blossom – delicate and aromatic florals that open the cup with elegance
🍑 Peach Tea – bright, refreshing, and softly sweet with a silky texture
🍫 Chocolate Ganache – rich and smooth, adding depth and a creamy sweetness
🍓 Raspberry – juicy, vibrant red fruit acidity that ties everything together beautifully

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.