Alejandra Muñoz

The Zarza farm where this lovely coffee is produced is located in Pitalito a region of Hula, southwest of Bogotá in Colombia.

Covering a total of 6 hectares, Alejandra Munoz works alongside Jhonathan Gas, her Husband, who took over the family business with his brother and together have worked to produce incredible coffee.

On the farm they produce a number of different varieties but this pink bourbon was the one that stood out to us. This lot has been picked then goes under a 24hr oxidisation process, then is put under a 24hr anaerobic fermentation, before repulsing. It then goes under a second stage of anaerobic fermentation for 32hrs before the mucilage is removed using a thermal shock process. Finally it is washed with spring water before being dried.

This coffee has a complex character with notes of red fruits like strawberry and cranberry, desert like sweetness like peach melba and a juicy green apple acidity with a lingering finish.