When Felipe Contreras' father, who now runs Finca Gascon, set up his farm in 2012, bourbon was the first variety planted. Gradually, he diversified the varieties, like the catuai variety that we offer in the natural anaerobic process.
Felipe likes this variety because of its florality in the cup, which can be very expressive. What's more, it's a variety that grows well at Finca Gascon and produces a lot.
To carry out this natural anaerobic process, Felipe ferments the cherries for 96 hours in plastic bags. The special thing is that he opens the bag several times during the day to mix the cherries so that they ferment evenly.
After fermentation, the cherries are left to dry for 20 to 25 days.
On the farm, Felipe is very influenced by permaculture. He aims to produce as sustainably as possible, under shade and in symbiosis with his ecosystem, to produce cups with a complex profile.
To fertilize his coffee trees, Felipe produces his own biofertilizers, insecticides and fungicides, in a completely natural and autonomous way.
