{"product_id":"moonwake-jhonatan-gasca-zarza-bella-vista-thermal-shock-washed-aji-bourbon-colombia","title":"Moonwake - Jhonatan Gasca Zarza Bella Vista - Thermal Shock Washed Aji Bourbon - Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Jhonatan Gasca Zarza Bella Vista Aji Bourbon (Thermal Shock Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥭 Mango Lassi \u0026amp; Guava • 🍬 Fruit Roll Up • 🌺 Hibiscus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jhonatan Gasca\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Zarza, Bella Vista\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Aji Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Thermal Shock Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g \/ 8oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJhonatan Gasca and his brother Johan manage the Zarza Coffee group from their farm Bella Vista in Bruselas, Huila — one of Colombia's most celebrated coffee-producing regions. This lot showcases the rare Aji Bourbon variety, processed using Zarza's signature thermal shock washed technique that has become a hallmark of their work.\u003c\/p\u003e\n\u003cp\u003eAji Bourbon is a designer variety thought to be a mutation of Bourbon, grown almost exclusively in Colombia. The thermal shock washed process yields a cup that is vibrant, tropical, and expressive — layered with mango lassi sweetness, nostalgic fruit roll up character, and a vivid hibiscus florality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJhonatan Gasca grew up in a coffee farming family in Pitalito, Huila, with an early career aspiration of becoming a professional footballer. After returning home from Cali, he began experimenting with fermentation on a plot gifted by his father. Early trials failed and buyers initially turned him away — but encouraged by friends at El Diviso and Las Flores, he persisted. By 2018 he was thriving, and today Jhonatan is one of Colombia's most respected voices in innovative processing.\u003c\/p\u003e\n\u003cp\u003eThe Zarza farm (named after the family surname Gasca, meaning \"bramble\") grows a diverse range of varieties including Pink Bourbon, Sidra Bourbon, Aji Bourbon, Pacamara, Gesha, Wush Wush, Caturra, Catuai, Castillo, and Colombia at 1,800 MASL. The Gasca brothers have brought Zarza Coffee to international recognition, with Jhonatan's lots appearing on the World Barista Championship stage.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Thermal Shock Washed process at Zarza Bella Vista involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Ripe cherries hand-picked and sorted at the farm\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eInitial Oxidation\u003c\/strong\u003e — Cherries undergo an oxidation period to develop aromatic complexity\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation (Round 1)\u003c\/strong\u003e — Sealed-tank fermentation with a custom yeast or mosto culture\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries pulped after initial fermentation\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation (Round 2)\u003c\/strong\u003e — A second anaerobic fermentation period further deepens the flavour profile\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eThermal Shock\u003c\/strong\u003e — Coffee is quenched with a combination of hot (50°C) and cold (20°C) water to halt fermentation and lock in the volatile aromatic compounds\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful sun and mechanical drying to a stable moisture level\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe thermal shock step is what defines this lot's character — it arrests fermentation at precisely the right moment, preserving vivid tropical aromatics and creating the signature mango-forward sweetness that Zarza is known for.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTropical, sweet, and playfully expressive. Mango lassi and fruit roll up sweetness dominate, underpinned by a vivid hibiscus florality. The thermal shock technique adds a creamy, milky texture that lifts the whole profile — bright, juicy, and irresistibly drinkable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango Lassi \u0026amp; Guava\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eFruit Roll Up\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eHibiscus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"227g \/ 8oz \/ May 11th","offer_id":57887605129590,"sku":"MOONWAKE-ZARZA-BELLA-VISTA-TSW-AJIB-MAY11","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Jhonatan_Gasca_Finca_Zarza_Thermal_Shock_Washed_Aji_Bourbon_Assets_Web.webp?v=1779013432","url":"https:\/\/sigmacoffee.co.uk\/products\/moonwake-jhonatan-gasca-zarza-bella-vista-thermal-shock-washed-aji-bourbon-colombia","provider":"Sigma Coffee UK","version":"1.0","type":"link"}