Black & White Coffee Roasters

Jhonatan Gasca - Thermal Shock Pacamara

Jhonatan Gasca's Pacamara grows at 1,750 meters in Bruselas, Huila, Colombia, on his farm Zarza. The coffee undergoes a hybrid process: 48 hours of oxidation in open bags, 150 hours of anaerobic fermentation to intensify fruit flavors, then a thermal shock finish—alternating hot and cold water to quench the cherries and lock in complexity—before two weeks of careful drying. The cup bridges naturally processed and washed coffees, delivering floral cherry blossom and peach iced tea with red fruit undertones of raspberry and craft chocolate, clean and refined rather than funky. This is Gasca's statement lot, a product of years of experimentation and resilience in processing innovation.