Perched high above the historic colonial valley of Antigua Guatemala, the story of Finca Gascón began in 2012 when Gildardo Contreras acquired an untouched tract of mountainside in the small town of San Juan Gascón. Where others saw challenging, steep slopes, Gildardo recognized an extraordinary natural asset: mineral-dense volcanic soils, crisp mountain air, and dramatic elevations stretching from 1,800 up to 2,050 meters above sea level - conditions tailor-made for slow cherry maturation and complex sugar development.

Agricultural work began in earnest in 2014 with the planting of traditional Bourbon 300, laying the farm’s foundation on deep sweetness and soil health. Just two years later, in 2016, the estate expanded into world-class competition varieties,planting two hectares of Geisha backed by a state-of-the-art drip-irrigation network.

The inaugural Geisha harvest immediately validated the terroir, scoring an impressive 88.5 points on international cupping tables. A defining turning point arrived in 2019 when Gildardo’s son, Felipe, joined the family operation. Driven by the evolving demands of the global specialty coffee community, Felipe set out to transform Finca Gascón from a traditional boutique farm into a forward-thinking bioprocessing lab. He implemented rigorous controls across temperature, atmospheric pressure, and microbial ecology, eventually launching their experimental Magnos series. To anchor these innovations in long-term environmental sustainability, the Contreras family built an on-site "Biofabric" facility in 2022.

This dedicated laboratory enables them to create organic agricultural inputs from farm byproducts,nurture native soil microbiomes, and conduct precision fermentations under closed, sterile conditions. Today, Finca Gascón bridges multi-generational dedication with modern bio-innovation, proving that cutting-edge science and regenerative agriculture can come together to produce truly unforgettable coffees.