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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Medium
Highlights
“ZARZA Bloom comes out of the Zarza project in Colombia, a joint lot from Silvia Valderama, Alejandra Muñoz, Johan Gasca and Jhonatan Gasca. The Pacamara is put through an Advanced Washed process that includes yeast fermentation and a thermal shock step, which pushes the cup away from classic espresso territory. In the cup, juicy raspberry and aromatic blueberry meet the caramel sweetness of panela: intense, fruity and sweet, built to be drunk as a fruit-forward espresso.”
