From the renowned coffee region of Bruselas, Huila, Jhonatan Gasca’s experimental approach has resulted in a truly unique coffee. Using a meticulous thermal shock natural process, this Pacamara lot bursts with a kaleidoscope of flavours—intense fruit notes, rich confectionery sweetness, and a bold, coating mouthfeel.
SUITABLE FOR:
Filter
Aeropress
Plunger
Cold Brew
Jhonatan Gasca’s journey into coffee began after an early pursuit of a professional soccer career. In 2010, he returned to his family farm, refining his skills and experimenting with fermentation. His early attempts were met with challenges, leading him to step away from innovative processing. However, in 2018, inspired by friends from acclaimed farms El Diviso and Las Flores, he revisited his approach. Through his partnership with Lohas Beans, he gained recognition for pushing the boundaries of fermentation techniques.
Jhonatan’s coffee has since been featured at the highest level of competition, contributing to wins in both the 2024 US and Australian Barista Championships.
The process begins with handpicking cherries at peak ripeness, which are then placed in 200-litre tanks with water to remove floaters and impurities before undergoing further manual sorting. Next, the cherries oxidise in open bags for 48 hours, enhancing their sweetness and fruit complexity. They then undergo 150 hours of anaerobic fermentation, allowing natural sugars and lactic acid bacteria to interact and develop vibrant fruit flavours. To halt fermentation, the cherries are washed with hot and then cold water, a quenching process that removes microbial load, opens the bean’s pores, and enhances flavour development. Finally, the cherries are dried on African beds for two weeks under close humidity monitoring, ensuring even drying and consistency.
This careful and controlled approach yields a coffee that is both vibrant and deeply layered, with bold fruit-forward characteristics and an incredible depth of sweetness.
Colombia Jhonatan Gasca 100%
Thermal Shock Natural – Pacamara varietal, grown at 1,750 masl in Bruselas, Huila, Colombia.
CHERRY LIQUEUR, JAFFA CANDY, COCONUT ROUGH & PINEAPPLE JUBES
We’ve created our filter recipes as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your manual brewing gear, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your setup.
Filter
1 – 2 cups daily
250g per fortnight
2 – 4 cups daily
500g per fortnight
6 – 8 cups daily
1kg per fortnight
Note – These guidelines use an estimate of 12–24 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
