![Colombia, Huila [Competition]](/web/image/product.product/1342/image_1024/Colombia%2C%20Huila%20%5BCompetition%5D?unique=44f4287)
![Colombia, Huila [Competition]](/web/image/product.product/1342/image_128/Colombia%2C%20Huila%20%5BCompetition%5D?unique=44f4287)
Colombia, Huila [Competition]
Region: Huila
Farm: Zarza Santa Ana
Producer: Jonathan Gasca
Process: Natural Anaerobic
Variety: Pacamara
Altitude: 1750—1850masl
Notes: Cherry in Syrup, Tropical Fruits, Grapes, Raisins
| WEIGHT: Tarro 100g |
| GRINDING: En grano |
Grown between 1750 and 1850 masl, it underwent a 150-hour anaerobic natural process with thermal shock, enhancing its complexity and sensory clarity. A juicy and expressive cup with a sweet, layered profile, bright yet balanced acidity, silky body, and a long, clean, vibrant finish.
About this Coffee
This competition coffee was specially developed by Barista Champion Deybis Rodríguez together with Old Town Coffee, and roasted in San Sebastián for the 2026 Spanish Barista Championship in Madrid. A coffee from the heart of Huila that reflects Jonathan Gasca’s experimental and precise approach.
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