FINCA GASCON YEAST FERMENTATION

We love the coffees from Finca Gascon for their structure and sweetness. Expect notes of cherry candy, raspberry, vanilla, rooibos, and cacao nibs. The texture is elegant and refined, with a touch of malt from the processing method.

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!

This lot from Finca Gascon shows off the unique innovation being introduced at the estate. 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 sealed tanks. Natural yeast isolated from the coffee is reproduced and added to the fermentation environment, magnifying the fermentation that takes place.