Colombia | Zarza | Jhonatan Gasca | Gesha Washed - 160g signature bag

Colombia | Zarza | Jonathan Gasca | Gesha Washed (Floral Symphony) (Competition Coffee)

$79.00 AUD

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Out of stock · due back around 22nd October

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Size160g

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160g

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80 Somersby Falls RD, Somersby NSW

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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Gesha

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Gesha (or Geisha), originally from Ethiopia, gained fame through Panamanian farms for its outstanding floral and tea-like cup profile. Often described as jasmine, bergamot, and stone fruit in the cup, it commands some of the highest prices in specialty coffee. It has low yields and is challenging to grow but highly sought after for competition and premium markets.

Processing Method: Washed

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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

Producer: Jonathan Gasca

Farm: Zarza

Region / Area: Huila, Bruselas

Altitude: 1850 MASL

Sourcing Partner: Direct From Farm

Coffee Storage: Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Jasmine, rose, lavender. Clean, bright and floral. (Gesha Floral Symphony Washed)

Cupping Score: 90.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Colombia | Zarza | Jonathan Gasca | Gesha Washed (Floral Symphony) (Competition Coffee) - When is peak flavour?

Medium Roast - Roasted on Roest L100 Ultra

Floral Symphony

Suggests a harmonious and complex blend of floral notes, appealing to coffee connoisseurs seeking a refined taste experience. You will find a diverse and fragrant bouquet reminiscent of jasmine, rose and lavender.

About Gesha

Gesha takes its name from the Ethiopian town of Gesha, where seed was collected in the 1930s before travelling through Kenya, Tanzania and Costa Rica and eventually landing in Panama. It sat largely ignored for decades () until Hacienda La Esmeralda entered it in the 2004 Best of Panama and rewrote what the market believed a coffee could taste like. Every Gesha planted since traces back to that moment.

What makes it worth the trouble is aromatic intensity. Gesha carries a floral top note () that sits above the cup rather than in it, paired with a tea-like body and an acidity that stays bright without turning sharp. It is a variety that hides nothing: any shortcut in picking, fermentation or drying shows up immediately, which is why it remains the benchmark variety on competition tables and the one producers use to prove what their processing can do.

Jonathan Gasca, Tatan to most people in Bruselas, is better known to our customers for his Pacamara and Papayo naturals, so this washed Gesha is a change of pace. It’s a clean, classic expression of the variety: jasmine, rose and lavender on a light body, with bright, well-defined acidity.

Jonathan Gasca
Born in Pitalito, Huila on September 24th, 1992

About Zarza Farm
Location: Municipality of Bruselas, Huila.
Altitude: 1650 M.A.S.L.
Area: 30 ha.
Planted Varietals: Pink Bourbon, Sidra Bourbon, Aji Bourbon, Pacamara, Gesha, Wush Wush, Caturra, Catuai, Castillo, Colombia.

Zarza Coffees in recent International Competitions:

Jack Simpson - 1st place Australia Barista Championship 2024 with Pacamara Natural.
Jack Simpson - 2nd place Australia World Barista Champion 2024 with Pacamara Natural.

We sourced this competition coffee lot through LOHAS BEANS who work directly with the farmer and air freight the beans as soon as they are ready from processing.

Click here to view all our coffees that are sourced from LOHAS BEANS

WHO IS LOHAS BEANS?

Lohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.