Cherries are harvested at 1750 masl when ripe, which for this Pacamara lot means that they’re picked when above 22 Brix. After picking, cherries are rested in a bag overnight before processing in the morning.  At daybreak, the cherries are floated to sort out the defects and the remainder goes into open plastic barrels that can contain 70 kilograms each. Once the cherries are in, the barrels are filled with yeast-inoculated water until fully submerged and oxygen is then added to these barrels through oxygenerators, in order to eliminate all anaerobic yeasts so that only the aerobic yeasts are put to work. The aerobic fermentation then starts and lasts 48 hours. This Pacamara lot is one of the smallest and most exclusive lots on Finca Gascon, it still being a rare variety in Guatemala. The result is an exceptional cup profile, its complexity accentuated through the innovative processing method. 

Another coffee from our closest producer, Felipe Contreras.