In 2023, Felipe Contreras (Finca Gascon) teamed up with young producer Mauricio Evans to develop the project of bringing together local producers to produce a blend.
Taking advantage of Mauricio's infrastructure and his wet mill, one of the last in operation in Santa Elena Barillas, the project aims to market a sustainable, uncompromising blend. A blend with a 100% Guatemalan profile, made directly with the growers, without going through a "coyote", and towards regenerative agriculture.
Felipe and Mauricio will continue to support the growers in this direction, and in three years' time (2027), this coffee will be certified organic.
After manual harvesting, the coffee cherries are brought to Mauricio between 5 and 9 pm. The cherries are pulped the same evening, and fermented for 16 hours, before being washed and dried on a patio for 10 to 15 days.
