Another coffee from our friend and closest producer, Felipe Contreras. An amazing plot selected by Jens , founder of MOK COFFEE, on his visit to Finca Gascon last March. No special fermentation or other processing method for this coffee; just a classic, transparent washed Geisha. Cherry is grown at 1850 masl in the middle of a forest in San Juan Gascon, Antigua. Felipe and his father have always preserved it for shade and to let the coffee grow in its natural, already existing, biodiverse environment. A minimal interference policy. When ripe, cherry is picked at 20+ brix, brought to the mill and depulped the same day to ensure there will be no extra fruitiness possible from cherry fermentation . Afterwards fermented in wet parchment for 72 hours until it reaches its ideal point. Finally the coffee is laid out to dry on African beds for 15 days in the greenhouse whereafter it rests.