Colombia Jonathan Gasca - Anaerobic Washed

Variety:
Pacamara

Process:
Washed (anaerobic fermentation)

Region:
Brussels, Pitalito, Huila, Colombia

Altitude:
1,550–1,800 m above sea level

Sensory profile:
Red apple, stone fruit, nutmeg

Producer information:
This lot is produced by the Gasca Brothers in Bruselas, Pitalito, Huila. They work with the Pacamara variety, developed in 1958 by the Salvadoran Coffee Research Institute (ISIC) as a cross between Pacas and Maragogipe. The result is an intense and exuberant fruit profile that maintains balance, sweetness, good body, and a clean finish, reflecting a mastery of the processing techniques.

The process begins with the harvesting of ripe cherries, followed by cleaning and an initial 48-hour oxidation. The cherries then undergo a 60-hour anaerobic fermentation, during which the must is collected. After pulping, the coffee undergoes a second 60-hour anaerobic fermentation with mucilage, incorporating leachates and recirculating the must to enhance complexity and balance.

Fermentation is halted by a quenching process that combines hot water at 50°C with cold water at 20°C, eliminating microbial load and sealing volatile compounds. Drying begins in the sun under a canopy and finishes in a mechanical silo-type system, followed by a minimum resting period of 10 days. The result is a complex and multidimensional cup, with vibrant fruit expression and structured sweetness.