Guatemala — Finca Gascón This Catuai lot is processed as a natural, 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 mill, 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 boozy notes and a sweet, rounded finish.

Guatemala — Finca Gascón This Catuai lot is processed as a natural, 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 mill, 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 boozy notes and a sweet, rounded finish.