LILO - La Zarza by Gasca - Colombia - Fermented Washed - Pacamara

LILO Coffee Roasters is located in Osaka, Japan

From LILO

【Cupping Comment】  

① A burst of pineapple and kiwi flavors.

②  The juicy sweetness of mango with the aroma of white flowers.

③ A refreshing aftertaste like grapefruit juice.

【Recommended Brew Method】

Espresso・V60・AeroPress・American Press・Cold Brew

◉ A Detailed Process to Bring Out Luxurious Flavors

1. Carefully selected, fully ripe cherries are harvested and washed in water with a 5% alcohol concentration, followed by a 48-hour aerobic fermentation (exposure to air).
2. The cherries are then transferred to bags for a 60-hour anaerobic fermentation.
3. After peeling the cherry skins, the coffee beans, still coated in mucilage, are fermented anaerobically for another 60 hours with the yeast from the cherries.
4. The beans are moved to a tank, where they are subjected to thermal shock by pouring hot water at 50°C, followed by cold water at 20°C. This rapid cooling halts the yeast activity developed so far. The thermal shock preserves the enhanced flavors from the previous fermentation stages.
5. The beans are partially dried on covered African beds and then placed in silos to dry until they reach a moisture level of 11%, which takes about 10 days to 2 weeks.

This meticulous processing method, which involves precise control of fermentation, time, temperature, and pH levels, amplifies the juicy fruitiness, vibrant character, and sweetness inherent in the Pacamara variety.

◉ Brothers Committed to Creating Even More Delicious Coffee!

Zarza Farm, located in the Bruselas district of Huila, Colombia, is a third-generation farm now run by brothers Jhonatan and Johan. They have inherited the land cultivated by their grandfather and father, and are now expanding the farm with a focus on rare varieties such as Pink Bourbon, Sidra, and Ushu Ushu. Alongside this expansion, they are also investing in new processing methods.

The family has built new warehouses and processing facilities, working together to develop new varieties and processing techniques. Their efforts have paid off, as demonstrated by Jack Simpson's victory in the 2024 Australian Barista Championship using beans from Zarza Farm.

Additionally, the farm has a long-standing commitment to environmental protection, including beekeeping, and is dedicated to sustainable coffee cultivation.