Finca Gascon - Caturra, SL28

Finca Gascon - Caturra, SL28 parcels are renovated each year, with Bourbon trees gradually being replaced by the SL28 variety, supported by an irrigation system. PROCESS Before harvesting, coffee cherries are carefully assessed through Brix level measurements to identify the ideal parcels and cherries for picking, with target readings ranging between 18–23 degrees. At the end of each day, the harvested coffee is sorted, weighed, and transported to the wet mill, where it undergoes a 48-hour whole cherry fermentation before being depulped and prepared for drying. is then dried on raised beds under controlled conditions, with parchment removed once the beans reach the ideal moisture content for stable storage.