Finca Zarza is located in the highlands of Bruselas, Huila, where fertile volcanic soils and diverse microclimates create ideal conditions for cultivating exceptional coffee.

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Grown in fertile volcanic soil under natural shade from surrounding native trees, the coffee cherries mature slowly in a rich microclimate designed for biodiversity. The Zarza family has cultivated coffee for generations, guided by a philosophy that blends tradition with innovation.

The harvested cherries undergo an intricate multi-stage natural process to elevate their natural complexity. Processing starts with 24 hours of anaerobic fermentation, followed by floating to eliminate defects and 12 hours in bags for controlled oxidation.

To ensure uniform fermentation, naturally produced coffee must (liquid from the cherries) is collected and continuously recirculated through the coffee mass. A thermal shock then interrupts fermentation to stabilise characteristics before the coffee is slowly sun-dried in parabolic dryers for 10 to 12 days.