Gesha
Koji + Lactic
Finca Gascon

Tastes Like: Ito en Green Tea, Strawberry, Hibiscus

Origin: Finca Gascon, Antigua, Guatemala

Variety: Gesha

Producer: Felipe Contreras

Elevation: 1900 masl

Process: Koji + Lactic

We've been consistently impressed by the team at Finca Gascon, and their story begins with Gildardo, Felipe's grandfather. Gildardo spent his childhood assisting his grandparents with coffee production, working among more than 50 Bourbon trees in their yard. His lifelong ambition was to own a coffee farm, a dream he fulfilled in 2012. Today, the 54-acre farm is managed by his son Felipe, who dedicates himself to cultivating superior coffee, including varieties like Bourbon, Pacamara, Typica, and the extraordinary Geisha.

Felipe's approach to coffee processing is marked by innovation. The farm has introduced new drying beds and continually explores various small-batch fermentation methods. Their Geisha coffee is processed using a unique koji hybrid washed method, involving an extended initial fermentation with koji, followed by pulping, washing, and drying on elevated beds.