Guatemala - Antigua - Finca Gascon - Caturra - Black honey - TDC

This coffee is the result of meticulous work by producer Felipe Contreras, who improves on the work done on the farm year after year. It is thanks to this work that in 2024, Felipe Contreras increased production of this coffee by 30% over the previous year.

This coffee is unique not only for its production method, but also for its process and the quality of it.

To achieve this, the cherries are harvested by hand during the day, and taken to the drying station at around 4pm. Here, the coffee is weighed, sorted and then processed.

For this, the coffee is placed in GrainTech bags for 48 hours, before being pulped to dry with the mucilage, in the black honey process.

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.

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.