Gascon Nitro - Guatemala
At Finca Gascón the production cycle is designed to foster a harmonious interaction within the entire ecosystem, allowing coffee to thrive in an agroforestry system alongside native shade trees. The farm manages a diverse range of varieties, focussing on innovation both in the field and in fermentations.
At Finca Gascón the production cycle is designed to foster a harmonious interaction within the entire ecosystem, allowing coffee to thrive in an agroforestry system alongside native shade trees. The farm manages a diverse range of varieties, focussing on innovation both in the field and in fermentations.
At Finca Gascón the production cycle is designed to foster a harmonious interaction within the entire ecosystem, allowing coffee to thrive in an agroforestry system alongside native shade trees. The farm manages a diverse range of varieties, focussing on innovation both in the field and in fermentations.
Origin: Guatemala, Antigua
Producer: Felipe Contreras
Farm: Finca Gascón
Altitude: 1850 masl
Variety: Caturra
Process: Natural Nitro
Tasting Notes
MELON / CHERRY LIQUOR / APRICOT
This natural Caturra was fermented in stainless steel tank with an injection of nitrogen for 72 hours. In the cup, we think it tastes like melon, cherry liquor and apricot.
AGROFORESTRY COFFEE
Finca Gascón is a newly established farm located in San Juan Gascón, Antigua Guatemala. The journey began in 2012 when Gildardo Contreras seized the opportunity to acquire land near Antigua, realizing its exceptional potential for coffee cultivation at altitudes ranging from 1800 to 2050 meters above sea level. The first coffee plants, of the Bourbon 300 variety, were introduced in 2014, followed by the planting of several hectares of Geisha in 2016, including the installation of a drip irrigation system.
In 2019, Felipe (Gildardo’s son) began implementing innovative systems in coffee production, staying attuned to market demands and trends within the specialty coffee sector. This marked his introduction to various processing techniques and production models.
The farm’s production cycle is designed to foster a harmonious interaction within the entire ecosystem, allowing coffee plants to thrive in an agroforestry system. Here, coffee is cultivated alongside native shade trees, including oaks, avocado trees, cedars, gravileas as well as the locally called guachipilin (diphysa americana) and jiote trees (bursera simaruba).
To enhance sustainability, the farm established a Biofabric, a facility dedicated to producing their own biofertilizers, insecticides, and fungicides. Utilizing native microorganisms and bacteria from the farm, biophysical and biochemical reactions are conducted to make minerals and microorganisms readily available for the plants. This approach has yielded impressive results, and the production system has now been implemented across the entire farm. The goal is to achieve self-sufficiency through a resilient production system that can withstand contemporary challenges. This approach not only aims to restore the natural health of the ecosystem but also seeks to create a productive environment that harmonizes all natural agents involved in coffee production. In addition, producers have successfully reduced costs in both coffee and avocado production.
The farm manages a diverse range of coffee varieties, including: Bourbon 300, Typica, Geisha. Catuai and Caturra.
With a strong focus on innovation throughout every stage of coffee production, the team is committed to implementing specialized practices both in the field and during the fermentation process. Currently, supported by Jordan Cucuy, whose knowledge in experimental processing, roasting and brewing contributes to the farm’s excellent quality.
The processing
The Caturra Nitro fermentation lot was harvested at over 20 Brix and transported to the wet mill, where the cherries were floated, weighed and classified to ensure quality.
The cherries were then transferred from the farm to the lab, where they were placed into a stainless steel tank along with an injection of nitrogen, making a perfect oxygen-free environment. This fermentation process lasted 72 hours, followed by a drying period of 22 to 28 days in a greenhouse for optimal control.
