We love the coffees from Finca Gascon for their structure and sweetness. The fermentation of this lot adds unique complexity, while maintaining the character of the terroir. Dark fruit notes are supported by the depth of cacao, caramel, and malt.

Surrounded by volcanoes and protected nature, the breathtaking city of Antigua was once thee colonial capital of Guatemala and is now a UNESCO World Heritage Site. Between 1700 and 2100 meters, Finca Gascon sits on soil that is rich with nutrients and minerals. At these altitudes in, cherries mature slowly, making the most of this amazing terroir. Across 40 hectares, just 17 hectares are cultivated.

With a range of varietals planted across the estate, Felipe is able to experiment with processing methods to reveal the best possible flavour. Felipe Contreras is one of the few producers who also roast the coffee they grow. We are excited to be part of his journey!

Having meticulously measured sugar levels as the cherries ripen, Felipe is able to harvest and select cherries at the point of perfect maturity. Once picked, the cherries are transferred to tanks, before the isolated yeast strains are added and fermentation occurs.