Zarza Farm Washed Pacamara

Note: This coffee will be in Coffee Club V9!

Origin: Colombia
Region: Buselas - Huila, Colombia
Farm: Zarza Farm
Farmer: Gasca Brothers
Varietal: Pacamara
Processing: Washed
Elevation: 1550-1800 masl
Profile: Dark Cherry, Chocolate Undertones
Quantity: 120g bag or 240g bag

About the coffee:

The ripe cherries were harvested, cleaned, then oxidized for 48 hours. Then an in-cherry anaerobic fermentation took place for 60 hours. The resulting coffee cherry must is collected and set aside. 

The cherries are then pulped and a second anaerobic fermentation with the mucilage takes place for 6 hours and the prior must and any leachates were recirculated.

At the end of the secondary fermentation, a quenching process is applied where hot (50C) and cold (20C) are applied to the beans to eliminate microbial load. This rapid cooling helps fixate the compounds released (seems similar to thermal shock).

Lastly, the coffees are dried in the sun on a mechanical system for a minimum of 10 days.

About the farmer:

Lorenzo Gasca Rojas was the first generation to cultivate coffee. He then taught his children, Jonathan and Johan Gasca Serna, the craft, and they now grow gorgeous Geshas and Pacamaras in Bella Vista and El Pensil. 

Roaster's notes:

I got very light hints of cherry that weren't too overwhelming or medicinal. I found this cup to be very enjoyable with light hints of brightness.

This coffee skews more towards the fruit and juicy side, less of umami funk or florality.

Brewing Notes:

Go with a V60. This may change as I've yet to explore this bean deeply with a switch.

My gut is that the switch _might_ be better as I've found the immersion step to help balance out processed coffees.

Water temp:

90C-93C

Brew recipe:

0. 18g grounds
1. 60mL bloom (for 40 seconds) 
2. 60mL second bloom (for 40 seconds) -- use small spoon to stir as brew sits
3. 180mL pour (to 300mL) -- apply light swirls if grounds are sticking to brewer sides

You should be at around 3-4 minutes drawdown. If you are hitting it quicker, try going finer.

Rest time: Let it rest for at 3 days. The cherry expression is very prominent, so it's easy to get the intended profile without any rest.

Additional Notes:

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