INSPIRATION DAY 20

FINCA GASCON, Guatemala

Cherry. Dark Chocolate.

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1 6

terroir

INSPIRATION DAY 20

Size 250g

Origin:	Antigua, Guatemala
Roast:	Filter / Espresso
Producer:	Felip Contreras
Altitude:	1800 Meters
Varietal:	Caturra
Process:	Yeast Fermentation

Guatemala is an origin that continues to surprise us. Having long been a part of our portfolio, producers across the country are increasingly exploring new ways to create flavour. In 2024, we visited Finca Gascon to see some of the innovative methods introduced by Felipe Contreras.

This coffee stood out due to its 'Yeast Fermentation'. During processing, natural yeast found in the coffee is isolated and reproduced, then added to the fermentation environment. This increases the fermentation that takes place, create rich flavour and sweetness that is unlike anything we have previously tasted from Guatemala. In the cup, expect rounded notes of cherry, plum, cacao, and malt.

THE CUP

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.

ABOUT THE FARM

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!

THE PROCESS

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.

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