Jhonathan Gasca Pink Bourbon • Thermal Shock Washed

About This Coffee

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. Ripe cherries are selected by hand and undergo initial oxidation for 12 hours before fermentation in sealed plastic bags for 48-60 hours. After fermentation, cherries are depulped and the process repeats. Coffee is quenched with hot (50°C) and cold (20°C) water to halt fermentation, then sun dried on canopy for 10-12 days.