Alejandra Muñoz and Jhonatan Gasca: Double Fermented Washed Pink Bourbon - Colombia

We at Standout Coffee have hade the chance to work closely with Jhonatan and the team for a few years now are are thrilled to relaunch his and his wife’s coffee yet again.

Meet the Farmers

Alejandra Muñoz and Jhonatan Gasca are passionate young coffee farmers from Pitalito, Huila, Colombia. Together, they bring you a unique coffee experience that showcases their dedication and expertise. We at Standout Coffee have hade the chance to work closely with Jhonatan and the team for a few years now are are thrilled to relaunch his and his wife’s coffee yet again.

Tasting Notes

Let’s dive into the aromatics of orange blossoms and intense florals. This coffee offers an extremely sweet and elegant cup with vibrant flavors of apricot, gooseberry, and a finish reminiscent of Austrian Riesling.

Origin: Colombia

Farm: Zarza

Region: Pitalito, Huila

Altitude: 1,540 MSL

Area: 6.5 hectares

Shade: Walnut trees, Cedar, Guayacán

The Story Behind the Beans

Alejandra, a 26-year-old from Brussels-Pitalito, grew up learning carpentry from her father. Despite this, her path led her to coffee when she met Jhonatan Gasca, a dedicated coffee producer, their passion for coffee only grew stronger together. Alejandra joined Jhonatan in the coffee business, bringing her love and dedication to the Zarza farm, located at 1,540 meters above sea level. Their farm spans over 6 hectares, where they cultivate specialty coffees with family values and respect for their work.

Empowering Women in Coffee

Women play a crucial role in the coffee industry, and Alejandra is a testament to their significant contribution. Her journey from carpentry to coffee farming highlights the strength and resilience of women in this field. Promoting gender equality and empowering women is at the core of their mission, believing it benefits the entire community.

The Process

1. Collection and Selection: 100% ripe cherry selection.

2. Oxidation: 24-hour oxidation process.

3. First Anaerobic Fermentation: 24-hour fermentation in plastic bags.

4. Depulping: Using a depulping machine.

5. Second Anaerobic Fermentation: 32-hour fermentation in plastic bags.

6. Thermal Shock: To remove mucilage.

7. Washing: Using spring water to remove impurities.

8. Drying: Depending on the weather, drying takes a maximum of 8 days, with regular turning for homogeneity.

From the Bean to the Cup

Jhonatan’s passion for coffee is deeply rooted in his family’s tradition. Despite early rejections and challenges, he pursued the dream of producing high-quality specialty coffee. Inspired by friends known for their exceptional coffees, Jhonatan and his brother Johan aim for worldwide recognition, proud of their family legacy and the quality of their coffee.

Experience the Passion

Alejandra and Jhonatan’s journey is one of resilience, love, and an unyielding commitment to coffee. And for you as a brewer to have the chance to try this coffee roasted by us at Standout Coffee is a chance that you need to take. Let’s enjoy this coffee together!

Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness.

Style: These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.

Open the jar: When opening the jar, use a steady hand and treat it like a fine bottle of champagne, if you're lucky, you will have the swoooosh and the room will be filled with amazing aromatics.