Jhonatan Gasca - Natural Pacamara

Decades ago, many companies would offer their employees a "thirteenth check" during the month of December, effectively doubling their monthly pay as a way of saying THANK YOU!, and, HAPPY HOLIDAYS. With this exclusive 13th black label release of the year, we hope to convey the same to our beloved black label subscribers. Thank you for coming on this crazy tasting journey with us all year; this bag is especially for you.

MEET THE PRODUCER | Jhonatan Gasca is no stranger to failure. In 2010, he failed in his attempt to become a professional soccer player. After re-routing his future and graduating from the Colombian National Technical Institute, Jhonatan returned to his father's coffee farm and started experimenting with fermentation methods. At first, this did not go well. After a couple of years of running trials and being turned away by coffee buyers, Jhonatan grew discouraged and gave up his newfound interest in processing methods for a long time. 

Finally, in 2018, Jhonatan was encouraged by his friends from El Diviso and Las Flores to start experimenting again. And this time, he thrived! Jhonatan found the right buyers (our new friends at Lohas Beans) and is quickly becoming a leader in processing innovation in his home country of Colombia. In fact, this coffee was served on the barista competition stage this year, by our very own (and dearly loved) Jake McFarland.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are placed in 200-liter tanks with water, where floaters and other impurities are removed. The water is then drained, and a second round of quality sorting (by hand) ensues. The cherries are left to oxidize for 48 hours in open bags, giving them time to warm up and thus enhancing both sweetness and fruit flavors. After two days, the bags are closed to prepare the cherries for 150 hours of anaerobic fermentation. During this time, the sugar present in the still-intact mucilage interacts with lactic acid bacteria and microorganisms in the fermentation environment, further intensifying those fruity flavors. Finally, the cherries are spread out to dry on African beds for two weeks, being closely monitored for humidity.

TAKE A SIP | When hot, this coffee is very floral, moderately citric, and full of dark fruits (think: grapes, cooked cherries, and strawberries). The texture is juicy, and the finish is long.

As the coffee approaches a pleasantly warm temperature, florality and citrus increase, and fruit flavors become more fresh (cooked cherry moves to fresh cherry, for example). Citrus fruits, like tangerines, and lemons, are readily apparent. Strawberries, along with that initial juicy texture, prevail. 

When cool, everything takes a turn for the tropical. Pineapple, kiwi, and mango can all be perceived, reminding us of tropical fruit punch. Strawberry is persistent throughout, giving this iteration a red-fruited undertone. The texture here is creamy, and the introduction of a vanilla note coupled with that lingering strawberry has us reminiscing about strawberries & creme Creme Savers.

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Origin | Bruselas, Huila, Colombia

Producer | Jhonatan Gasca Serna

Farm | Zarza

Process | Washed Thermal Shock

Variety | Pacamara 

Elevation | 1750 masl