{"product_id":"gum-drop-buttons-guatemala","title":"Gum Drop Buttons, Guatemala","description":"\u003cp\u003e\u003cstrong\u003eGentle Tropicals · Peach · Soft\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"markdown markdown-main-panel md-content enable-luminous-fast-follows enable-updated-hr-color tutor-markdown-rendering\" id=\"model-response-message-contentr_96bdc745fa17f9b4\" dir=\"ltr\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Story of Finca Gascón \u0026amp; The Contreras Family\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003ePerched at an astonishing 1,800 to 2,050 meters above sea level in San Juan Gascón, overlooking the historic valley of Antigua Guatemala, Finca Gascón is a boutique estate dedicated to precision agronomy and bioprocessing. Founded in 2012 by Gildardo Contreras after recognizing the exceptional microclimate and volcanic soil of the mountainside, the farm evolved into an experimental hub when his son Felipe stepped in to spearhead advanced fermentation models and on-farm bioprocessing.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eUnder their experimental \"Magnos\" program, this lot underwent a specialised Nitro Lactic Natural process. Ripe whole cherries are sealed in anaerobic environments flushed with nitrogen gas to completely displace oxygen, while encouraging lactic acid bacteria to thrive. This selective microbial environment slows cellular respiration and converts malic acidity into softer lactic acids, infusing the bean with silky mouthfeel and tropical fruit esters. Dried whole as a full natural, Gum Drop Buttons perfectly captures Finca Gascón’s mission: using cutting-edge bioprocesses to craft whimsical, competition-level cup profiles.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eAvailable in whole bean, Aeropress, espresso, filter, and cafetière in 250g and 1KG.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso recipe:\u003c\/strong\u003e 20g dose · 44g yield · 28 seconds · 6 bar · 93.5°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFilter recipe:\u003c\/strong\u003e 20g dose · 280 yield · 2:30 · 85°C\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOrigin: Antigua, Guatemala · Producer: Finca Gascón· Process: Nitro Lactic Natural· Altitude: 1650 MASL · Cultivar: Catuai · SCA Score: 89\u003c\/em\u003e\u003c\/p\u003e","brand":"sanc-coffee-dev","offers":[{"title":"Whole Bean \/ Espresso \/ 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