Guatemala — Finca Gascón

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.

Natural-processed coffees tend to show pronounced fruit-forward and fermented characteristics, and this Guatemala—Finca Gascón from Assembly Coffee exemplifies those hallmarks. Sourced from Guatemala, the lot's natural process amplifies the Catuai varietal's inherent sweetness alongside red fruit and boozy fermentation notes. Such a flavor profile—with its emphasis on fruit and alcohol-like complexity—is typical of coffees processed using the fruit-drying method, where extended contact between bean and cherry skin deepens both body and aromatic intensity. These tasting notes align with the broader sensory profile associated with this processing approach.