FINCA GASCON YEAST FERMENTATION

Origin: Antigua, Guatemala

Roast: Filter

Producer: Felipe Contreras

Altitude: 1800 meters

Varietal: Caturra

Process: Yeast Fermentation

Guatemala is an origin that continues to surprise us. Having long been a part of our portfolio, coffee growers across the country are increasingly exploring new ways to create flavour. In 2024, we visited Finca Gascon to see some of the innovative methods introduced by the young producer Felipe Contreras.

This Rarity is unlike anything we have previously tasted from Guatemala. 'Yeast Fermentation' adds unique flavour - think sweet cherry candy meets vanilla rooibos tea.

Produced by Felipe Contreras in the renowned Guatemala · Antigua region, this Finca Gascon lot showcases the innovative potential of controlled processing methods. By utilizing a specific yeast fermentation technique, the producer has transformed the classic Caturra varietal into a cup defined by distinct profiles of sweet cherry candy and vanilla rooibos tea. While yeast fermentation is often employed to amplify specific aromatic precursors, the resulting cup remains a testament to the meticulous cultivation practices found at 1800 masl.

Roasted by The Barn, this coffee invites drinkers to explore the intersection of traditional terroir and modern experimental processing. When evaluating such unique profiles, referencing the flavor wheel can help identify the nuanced layers that emerge from these specialized fermentation protocols. This offering serves as a compelling example of how intentional post-harvest handling can elevate a familiar varietal, providing a sophisticated experience for those interested in the evolving landscape of specialty coffee.