WINTER 25-26 - Guatemala, Finca Gascon, Nitro Maceration
Cherries are picked at their ripest and put in inox tanks where they macerate for 96 hours. During the maceration process, nitrogen is added to the tank to add pressure to the cherries' environment. Afterwards, the cherries are removed from the tanks and laid out in on-site greenhouses, where they are slowly dried naturally for 28 days. The whole harvest is measured to bring out the sweetest characteristics in the coffee and to create an overall sweet, fruity cup with a spicy touch to it. Perfect for winter days. Felipe Contreras is a young coffee producer from Antigua, Guatemala, where he owns Finca Gascon, a coffee farm. It is located on a steep valley in the woods, at an altitude of about 1800-2050 masl. We visited him in March 2025 for a second time, and were able to see how his innovative yet soil-friendly and organic ways truly reset the bar for himself every year.
Original: $30.00
-70%$30.00
$9.00WINTER 25-26 - Guatemala, Finca Gascon, Nitro Maceration
Cherries are picked at their ripest and put in inox tanks where they macerate for 96 hours. During the maceration process, nitrogen is added to the tank to add pressure to the cherries' environment. Afterwards, the cherries are removed from the tanks and laid out in on-site greenhouses, where they are slowly dried naturally for 28 days. The whole harvest is measured to bring out the sweetest characteristics in the coffee and to create an overall sweet, fruity cup with a spicy touch to it. Perfect for winter days. Felipe Contreras is a young coffee producer from Antigua, Guatemala, where he owns Finca Gascon, a coffee farm. It is located on a steep valley in the woods, at an altitude of about 1800-2050 masl. We visited him in March 2025 for a second time, and were able to see how his innovative yet soil-friendly and organic ways truly reset the bar for himself every year.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cherries are picked at their ripest and put in inox tanks where they macerate for 96 hours. During the maceration process, nitrogen is added to the tank to add pressure to the cherries' environment. Afterwards, the cherries are removed from the tanks and laid out in on-site greenhouses, where they are slowly dried naturally for 28 days. The whole harvest is measured to bring out the sweetest characteristics in the coffee and to create an overall sweet, fruity cup with a spicy touch to it. Perfect for winter days. Felipe Contreras is a young coffee producer from Antigua, Guatemala, where he owns Finca Gascon, a coffee farm. It is located on a steep valley in the woods, at an altitude of about 1800-2050 masl. We visited him in March 2025 for a second time, and were able to see how his innovative yet soil-friendly and organic ways truly reset the bar for himself every year.
