Lot 13: Brandy Natural
Our ancient bourbon plants, almost typicas or closer descendants from them than most current bourbon strains, give yield to extremely carefully picked cherries. Brought to 25-26 brix degrees, they are then cautiously spread on our sun drying patios for 20 days, moved with a palm leaf to avoid the juices being squeezed.
Then, the cherries are passed on to the African beds in our greenhouse. They will remain there for 10 more days until they reach 10% humidity.
Lot Description
| Reference Number: | 13 |
|---|---|
| Opening Bid: | $4.75/lb |
| Increment: | $0.10 |
| Weight: | 900 lbs |
| Varietal: | San José Ocaña’s original |
| Process: | Brandy Natural |
| Producer Cupping Notes: | Red wine aroma, fruity, foamy, honey sweetness, peach, dry aftertaste, red grape tartaric acidity. |
| Location: | San Juan Sacatepequez |
| Producer: | Guillermo Sanchez |
| Country: | GUATEMALA |
Coffee details
Farm details
| Producer Name: | Guillermo Sanchez |
|---|---|
| Farm Name: | Finca San José Ocaña |
| Country: | GUATEMALA |
| Region: | Sacatepéquez Department |
| Farm Size: | 175.0 ha |
| Founding Year: | 1905 |
| Altitude Range: | 1905 to 1955 masl |
| Number of Coffee Trees: | 150 acres plants |
| Location: | San Juan Sacatepequez |
| Farm Elevation: | 200m - 250m |
| Average Rainfall: | 1400 millimeters a year |
Producer Story:
San Jose Ocaña has been in the family for over 100 years, and has always been a sustainable agricultural operation, which started mainly as a forestry farm management. In time, it evolved to be a fine coffee producing farm, serving only the prime specialty coffee market. This is mainly as result of its high altitude, good clayish soils and varietals.
Other info
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