Jhonathan Gasca - Gesha
SEZITA – red fruit flavours with exotic notes of tropical fruits
Region // Huila, Colombia
Varietal(s) // Gesha
Altitude // 1700 masl
Fermentation // 48 hr closed tank, 73 hr Anaerobic
Drying // Natural
Drying time // 14 days
SEZITA – red fruit flavours with exotic notes of tropical fruits
Region // Huila, Colombia
Varietal(s) // Gesha
Altitude // 1700 masl
Fermentation // 48 hr closed tank, 73 hr Anaerobic
Drying // Natural
Drying time // 14 days
SEZITA – red fruit flavours with exotic notes of tropical fruits
Region // Huila, Colombia
Varietal(s) // Gesha
Altitude // 1700 masl
Fermentation // 48 hr closed tank, 73 hr Anaerobic
Drying // Natural
Drying time // 14 days
ABOUT GASCA BROTHERS
Jhonatan Gasca grew up in Pitalito, Huila, surrounded by a family tradition of coffee farming, one that prioritized volume over quality for the sake of steady income. Though he once dreamed of becoming a soccer player, Jhonatan and his brother Johan eventually found their way back home after time spent in Cali. Guided by their mother’s encouragement, Jhonatan pursued studies in ecological agriculture and livestock production, a path that ultimately led him to specialty coffee. Inspired by the success of friends like the Lasso family, Jhonatan and Johan have dedicated themselves to redefining their family’s legacy. Today, they focus on producing exceptional coffees with the goal of earning global recognition, rooted in deep pride for their heritage and craft.
A STORY OF COMMITMENT AND CRAFT
In 2008, Jhonatan and Johan Gasca returned to their family's farm in Pitalito, Huila, with a new vision for its future. Building on their parents’ deep farming knowledge, they began experimenting with specialty coffee production, embracing practices that value quality over quantity. Today, their farm, Zarza, reflects years of refinement—sustainable methods like beekeeping for natural pollination, thoughtful processing techniques, and a relentless pursuit of quality. Even in the face of early challenges, the Gasca brothers have remained unwavering in their commitment, pushing their coffees to new heights with every harvest. Their participation in events like the Cup of Excellence speaks to both their ambition and their dedication to excellence in every lot they produce.
GESHA - A VARIETY OF LEGACY
The Gesha variety traces its roots back to Ethiopian coffee forests, first collected in the 1930s before making its way to Tanzania, then to Central America in the 1950s. Cataloged as T2722, Gesha reached Panama in the 1960s, initially prized for its resistance to coffee leaf rust but overlooked due to its fragile structure. Today, Panamanian Gesha, directly descended from T2722, is celebrated for its unmistakable florality and sweetness. When cultivated at high altitudes, it offers extraordinary profiles like jasmine aromatics, delicate peach sweetness, and a brilliant, lively acidity.
PROCESS DETAILS
For this lot, only cherries at peak ripeness, showing a deep wine-red color, are hand-selected. After harvesting, Jhonatan begins by floating the cherries to remove any defects. The coffee then undergoes a two-stage fermentation: an initial 48-hour oxidative fermentation in closed plastic bags, followed by 73 hours of anaerobic fermentation in similar conditions. Drying is equally meticulous, with cherries spread on raised beds and dried slowly over two weeks. During this period, both humidity and water activity are closely monitored to ensure even drying. Each night, the cherries are placed into sealed plastic bags and stored in a dry space to prevent moisture reabsorption, protecting the delicate structure of the coffee and preserving its vibrant, clean flavor profile.
