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Finca Gascon

Guatemala - Antigua - Finca Gascon - Geisha - Lactic Natural

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History and traceability

The story

This coffee represents a perfect symbiosis of terroir, genetics and farming practices at Finca Gascon, owned by grower Felipe Contreras. A floral coffee with complex notes.

The first Finca Gascon geishas were planted in 2017, for first production in 2020. The variety does very well on the farm, without the use of chemicals and pesticides. Felipe produces his own natural fertilizers.

The cherries are harvested by hand during the day, to be taken to the drying station around 4pm. Here, the coffee is weighed, sorted and processed.

To do this, it ferments overnight for 12 hours. It is pulped in the morning before fermenting again for 72 hours. Finally, the coffee is washed and left to dry for between 20 and 25 days, depending on weather conditions.

Felipe Contreras is the owner of Finca Gascon in Guatemala. Felipe is a young producer, passionate about the process and the quality of his coffees, both in the cup and for the environment. He started producing coffee at the age of 22, in 2018. And, rare enough to be highlighted, he is the 1st generation of producers in his family. At Finca Gascon, Felipe has the freedom to innovate in the way he treats his coffees. In fact, it is by experimenting that he prefers to learn how to improve the quality of his coffees each year.

Recently, he teamed up with another young producer, Mauricio Evans, to produce a blend made from the produce of Santa Elena Barillas farmers, and to help them move towards regenerative agriculture.

Finca Gascon is located near San Juan Gascon in the Antigua region of Guatemala. Felipe Contreras' father, who now runs the farm, built it in 2012, in the middle of a forest. The coffee trees grow in the shade of this forest, above all because Felipe realised very quickly that it was better to preserve it and use it to make his coffees better.

The farm lies at an altitude of between 1700 and 2000 metres. The farm's 17 hectares are home to the following varieties: Bourbon, Caturra, Catuai, Geisha and Typica. And if his coffee trees are so healthy, it's because Felipe has adopted an agroforestry model, planting them where they grow best. For the first time this year (2023), his production is entirely organic, grown without inputs or fertilisers thanks to the natural compost he harvests on the farm.