Jhonathan Gasca Pink Bourbon • Thermal Shock Washed // Huila, Colombia

Jhonatan Gasca is a second-generation coffee producer from Pitalito.  With dreams of becoming a professional footballer, Jhonatan moved away to play for the professional team in Cali before coming back home to work at the family farm.  Alongside his brother Johan, and inspired by friends Nestor and Adrian Lasso, they began experimenting in 2008 on a plot gifted by their father, hoping to create coffee that would help refocus their family’s production on quality over quantity.

For this lot, ripe cherries are selected by hand and then undergo an initial oxidation process for 12 hours before being sealed into plastic bags for an initial fermentation period of 48-60 hours.  After fermentation, the cherries are depulped, and the oxidation and fermentation stages are repeated a second time.  Once this period has ended, the coffee is quenched with a combination of hot (50°C) and cold (20°C) water, in order to halt the fermentation and affix the volatile compounds created during that fermentation.  The coffee is then sun dried on canopy for 10-12 days.

*Orders Roast Tuesday, ship Wednesday.  Order cutoff from same-week fulfillment is Monday at 11:59pm.