Lot 3: Doble Soak Cocoa Washed

The cherries are picked strictly when they reach a sugar beet-like color, indicating a sugar content above 25 brix grams. They are then wet-milled in mucilage-rich, partly recycled water, which contains a concentrated amount of fructose (coffee pulp sugars) and fermenting bacteria. This process highly enhances the aroma and flavor attributes of the cherries.

After the cherries are placed in fermentation tanks, they undergo a waiting period of approximately 28 to 36 hours, during which the bacteria work to remove the mucilage. Subsequently, the cherries are taken to a washing canal to eliminate any remaining mucilage, using the same water that was used during depulping. Approximately 75% of this water will be reused in the next batch.

Following the washing process, the cherries are soaked in fresh water from our natural spring for two cycles of 12 hours each, with the water being changed once between the cycles.

It is then sun dried at our patios, slowly for 16 days approx., taken detailed care of covering it with shade cloth at high temperature day hours, day in day out. Until it reaches a perfect 10.5% humidity, it is taken to our resting warehouse, which is a ground floor beneath a wooden building, creating a perfect 20°-21° storage climate.

Lot Description

Reference Number:3
Opening Bid:$4.50/lb
Weight:300 lbs
Varietal:Classic Bourbon
Altitude: 2,950 masl
Location:San Juan Sacatepequez
Producer:Guillermo Sanchez

Coffee details

Tasting Notes:chocolate, citric sweetness, slight plum, vanilla, caramel, and shiny, creamy, forest berries, well balanced, honey, dense, green apple, aliveness, cocoa, miel, canela, acidez a mandarina, floral, Jazmín, ciruela, pasas, jugoso, azucarado, frutas maduras

Farm details

Farm Size: 175.0 ha
Founding Year: 1905
Altitude Range: 1905 to 1955 masl
Number of Coffee Trees: 150 acres plants 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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