colombia coffee
Colombie - Zarza Gesha
by kb coffee roasters · paris, france
this is colombie - zarza gesha, an anaerobic colombia from kb coffee roasters.
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- gesha
- status
- in stock
the colombie zarza gesha is a single-origin coffee from the huila region of colombia, grown using the gesha varietal and processed anaerobically. anaerobic processing, where cherries ferment in a low-oxygen environment before drying, tends to produce pronounced fruit-forward and floral characteristics that complement gesha's naturally delicate, tea-like structure. kb coffee roasters have sourced this as a specialty-tier offering, making it well suited to filter brewing methods that preserve clarity and nuance. use a lower brew temperature and a slower pour to avoid overwhelming the more subtle aromatic compounds this processing style can produce.
common questions
What does Colombie - Zarza Gesha taste like?
as a gesha processed anaerobically, you can expect pronounced floral and fruit-forward characteristics, with the anaerobic fermentation adding deeper, complex fruit tones alongside the varietal's naturally delicate, tea-like quality.
How is Colombie - Zarza Gesha grown and processed?
it is grown in huila, colombia using the gesha varietal, then processed anaerobically, meaning the coffee cherries ferment in a sealed, low-oxygen environment before drying, which intensifies fruit and fermentation-driven flavour development.
How should I brew Colombie - Zarza Gesha?
filter brewing methods such as pour-over work well for a coffee like this, as they highlight the clarity and floral complexity of the gesha varietal, use a slightly lower water temperature to avoid muting the more delicate aromatic notes.
about kb coffee roasters
your first sip at kb coffee roasters tells you everything about their approach to french specialty coffee. the beans crack with precision in their 12th arrondissement roastery, releasing oils that smell like toasted hazelnuts and dark chocolate. founder kévin bourdais sources directly from ethiopia and colombia, but his real skill shows in the roasting. each cup carries that perfect balance between bright acidity and deep body. this is french coffee culture reimagined, one careful roast at a time.
all coffee from kb coffee roastersparis, france
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