Guatemala — Finca Gascón

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Funky
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Guatemala — Finca Gascón This CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. lot is processed as a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., meaning the cherries are dried whole, with the fruit left intact around the seed. After harvest, the cherries are sorted, weighed and transported to the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., before undergoing a 96-hour fermentation in GrainPro bags. Felipe has refined this approach over the years, drawing from a broad set of processing protocols to produce coffees with structure and sweetness. For this coffee, the result is a cup with vivid red fruit, subtle boozyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. notes and a sweet, rounded finish.