Pacamara Tropical Fruit Forward Lush – Natural (Jhonathan Gasca, Finca Zarza)
Pacamara Tropical Fruit Forward Lush – Natural (Jhonathan Gasca, Finca Zarza) Competition Lot
Good for you if: you want a tropical, competition‑style coffee that already proved itself on stage—huge fruit, creamy sweetness, and the kind of structure baristas build routines around.
This Pacamara comes from Zarza farm in Bruselas, Huila, Colombia, run by brothers Jhonatan and Johan Gasca, third‑generation producers working closely with Lohas on competition projects. On the Lohas site this lot sits in their Competition category as a “tropical fruit forward lush natural”, highlighting just how intensely they’ve pushed the fruit profile while keeping it clean.
The coffee is processed as a carefully managed natural with extended, tropical‑style fermentation to amplify aroma and sweetness. In the cup you get a layered, almost cocktail‑like profile: mango, ripe peach, pink grapefruit, grape candy, raspberry and rose, sitting on a lactic, creamy sweetness and very long finish. As filter it shows high clarity and a wave of tropical fruit. As espresso it becomes a dense, flavour‑packed shot designed for slow sipping or small milk drinks, not a generic latte base.
Jack Simpson’s WBC routines showed what Zarza Pacamara can do at the highest level: he used Pacamara from this producer family in both his milk course—tight, sweet shots with waved milk and concentrated coconut milk, tasting like sweet cherry, melted chocolate ice cream and shaved coconut—and in a signature drink blended with Geisha, peach honey hydrosol and chinotto for mango‑ and passionfruit‑like sparkle. The lot in your bag comes from the same competition‑driven farm and tropical‑forward natural philosophy, ready for your own “mini stage” at home.
Coffee at a glance
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Taste notes: mango, peach, pink grapefruit, grape candy, raspberry, rose, lactic sweetness
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Process: Natural
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Fermentation: tropical‑forward, competition‑style natural (Lohas protocol)
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Recommended: competition‑style filter brews and high‑extraction modern espresso, especially small milk drinks and signature‑style builds