Zarza is a third-generation family project in Bruselas, Huila, where coffee growing is part of daily life. Jhonatan Gasca and his family focus on traceability and careful lot separation to express both variety and terroir. At 1750 masl, cool mountain temperatures help slow cherry maturation, building density and sweetness in their Pacamara. An experimental washed process, shaped by extended fermentation and precise stabilisation, enhances clarity and structure of this lot. The result is an intense and candy-like cup with notes of strawberry milkshake, cherry cola and apple candy.