☕🇨🇴 Jonathan Gasca — Zarza Coffee
@jonathangascaserna and @zarza_coffee.oficial
A coffee that perfectly represents what modern specialty coffee can become when origin, variety and roasting all work in the same direction.
This Geisha was produced by Zarza Coffee, a Colombian farm recognized for its precision farming and carefully controlled approach to fermentation and drying.
The clean parchment drying process helps preserve :
✨ clarity
🍯 sweetness
☁️ cup cleanliness
while allowing the Geisha variety to fully express its identity :
🌸 delicate florals
🍋 elegant acidity
✨ exceptional aromatic definition
The roasting, carried out by Paul Arnephy — Meilleur Ouvrier de France Roaster 2018 🇫🇷of @tribute.cafe , focuses on preserving that finesse rather than transforming it.
Every step feels guided by the same philosophy :
not to overpower the coffee,
but to reveal what is already naturally there.
And that’s probably what makes coffees like this so fascinating today :
☕ more than just a beverage,
a true expression of terroir, variety and craftsmanship behind every cup.
📌 Brewed using a flat bottom dripper of @normcorewares + profiler of @sibaristcoffee to maximize :
✨ clarity
☁️ stability
🌸 Geisha varietal expression.
#specialtycoffee #geisha #zarzacoffee #tributecoffee #thirdwavecoffee
Bond Ibrik Cups from Loveramics by Concept Specialist
Here is one of their latest products - a cup perfect for your Turkish Coffee. Turkish Coffee is served with all the coffee grounds in it. This cup actively filters out the coffee grounds while you drink from. it. The thicker walls also absorbs heat faster so that your Ibrik Coffee cools down faster. Another great innovation from Loveramics.
Thank you Loveramics PH for sending me this!
last month at @kkolektiv.sk we had a cupping of coffees from @loumi.coffee from Kyiv ☺️
logistics during russian attacks are obviously not the easiest, but starting monday we’ll have their Kenya Nyeri on batch at @kkolektiv.sk - and you’ll also be able to grab a bag for home 👀✨
there’s already a recipe inside the box, but I also wanted to leave my own version here. try both, compare them, text me, let’s talk about it 🫂
* cafec abaca filter
* water - 94°C, minerals Mg+ from @bloometry.water with total hardness around 90 ppm
* coffee - 17 g
* grind size ~680 microns - 4.1 on Kinu M47 / 25 clicks on Comandante C40
* total water - 250 g
0:00-0:30 → 50 g spiral pour, 6-7 g/s
0:30-1:10 → 50 g spiral pour, same flow rate
1:10-2:15 → 100 g spiral pour, 8-9 g/s
2:15-3:10 → final 50 g spiral pour, 6-7 g/s
enjoy 👨🏼🔬
Filter prep using the @codale.workshop filter press. @prestacoffee Ethiopia - Bette Buna - Anaerobic Natural
Getting the alchemy going with a medium fine grind setting at 22 grams.
Enjoy the awkward stumble when I attempt putting the grind container back in all smooth.
We have a bunch of new brewing accessories to let everybody enjoy their coffee with a better brew experience. Stay tuned for these adorable products which will be soon available on our new website! Cheers!😁👏👏👏
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#codale #brew #origami #muvna #orea
