• Jhonatan Gasca 150h Anaerobic Fermented Natural Process Pacamara - Web Exclusive - Standout Coffee
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Jhonatan Gasca 150h Anaerobic Fermented Natural Process Pacamara - Web Exclusive

399 kr
399 kr
Include taxes. Shipping calculated at checkout.

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

    Wholesale

    Looking to buy larger quantities? Check out our wholesale section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

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    Jhonatan Gasca 150h Anaerobic Fermented Natural Process Pacamara - Web Exclusive - Standout Coffee

    Product Details

    We only got our hands on 10x 100 grams in total, so grab it while it lasts

    This coffee was used by Australia’s Barista Champion Jack Simpson to place 2nd at the World Barista Championship that was held earlier in 2024 in Busan, South Korea. Also Tom Hutchins won the Australian Brewers Cup in 2024 using this coffee.

    Farm: Finca Zarza

    Process: Anarobic Natural

    Variety: Pacamara

    Altitude: 1600msl

    Location: Huila, Colombia


    Taste description: Floral and aromatic, tropical fruit, kiwi, pineapple, brilliant acidity, juicy and long finish.

    The vatiety: Jhonatan Gascas Pacamara variety is known for its complex and vibrant flavors. This coffee is processed using a natural anaerobic method, involving a meticulous fermentation process that intensifies the fruity notes, making the coffee stand out in competitions.

    About Pacamara: The Pacamara coffee varietal is a creation of the Salvadoran Institute for Coffee Research (ISIC) back in 1958, which resulted from the crossing of Pacas and the Maragogipe varietals.  We emphasize the notes that should stand out in the process: Dark Chocolate, Red Berries, Sweetness.  The art of this Pacamara lies in achieving a balanced flavor profile.  While the fruitiness is the highlight, it is harmoniously balanced with other elements like sweetness, body and a clean finish. This is the mark of Tatan Gasca.