Dark Matter 01 House, Colombia, Advanced Washed Castillo

Dark Matter 01 is a seasonally rotated, carefully selected single origin designed for smooth, yet bright house espresso. 

This season's 01 is an advanced washed Castillo from Zarza Coffee, a third-generation coffee business run by renowned producer Jhonatan Gasca. Handpicked cherries grown at 1750-1800m are floated and sorted before undergoing a 36 hour fermentation (not anaerobic, a process Zarza explore in more depth than most farms) to preserve clarity and boost aromatic definition for an espresso that stands out.

Orange and milk chocolate dominate the cup. Citrus/melon aromas cut through milk for a distinct flavour that's followed by chocolatey sweetness that boosts the cup's structure both as espresso and through milk. As it cools, we perceive some soft, gentle melon notes when enjoyed black that give the cup some added complexity.

01 profiles will be single origin and typically Dark Matter, bright, sweet & clean, but sourced and profiled to be balanced and rich enough to be enjoyed by everybody, not just speciality lovers.

For those curious, this coffee is still great on filter. It's clean and sweet with some aromatic lift. 

Tasting Notes: Orange, Milk Chocolate, Honeydew Melon

Producer: Jhonatan Gasca, Zarza Coffee Bella Vista, Colombia

Elevation: 1750-1800masl

Process: 36HR Oxidative Fermentation Washed

Variety: Castillo

Process Details:

1. Carefully handpicked cherries are floated and sorted for maximum density and consistency. 

2. Cherries are left to ferment for 36 hours in an oxygen rich (normal air) environment to develop enhanced aromas and fruity notes. 

3. Coffee is washed and undergoes slow, stabilised drying and rested. 

Process Details:

Step 1 – Selective Harvesting
Only fully ripe Pink Bourbon cherries are handpicked, ensuring high sugar concentration
and uniform fermentation potential.

Step 2 – Oxidation Phase (48 hours)
Cherries rest in open tanks for 48 hours of controlled oxidation, allowing natural
microbial activity to intensify sweetness and floral precursors.

Step 3 – Depulping
Cherries are depulped, removing the outer skin while preserving the mucilage essential
for fermentation.

Step 4 – Controlled Fermentation (72 hours)
The parchment coffee is transferred to a bioreactor for 72 hours of extended
fermentation, developing deeper fruit and floral character while maintaining a clean
washed cup profile.

Step 5 – Light Washing
After fermentation, the parchment is lightly washed to remove excess mucilage while
preserving some sugars for enhanced sweetness.

Step 6 – Drying Phase
Drying begins under the sun until the coffee reaches ~30% moisture.
Final stabilisation occurs in a mechanical dryer at low, controlled temperatures until
reaching 10–11% moisture.