Lot 10: Famous Double Soak, Cocoa Washed

Picked strictly at sugar beet-like colour, therefore above 25 brix g's, the cherries are then wet milled in mucilage rich partly recycled water. This water contains rich concentration of fructose (coffee pulp sugars) and fermenting bacteria, that highly enhances its aroma and flavour attributes.

The beans are kept in fermentation tanks for approx 28-36 hours, so the bacteria can remove mucilage. Then after they are taken to the washing canal to remove all remains of mucilage with the same water it was de-pupled with. About 75% of that water will be used again in the next batch. 

They are then soaked in fresh water from our natural spring, for 2 cycles of 12 hours, changing it once in between cycles. After they are sun dried on our patios, slowly for approx 16 days, taking detailed care in covering them with shade cloth at high temperatures hours of the day, day in day out. Once they reach a perfect humidity of 10.5%, they are taken to our resting warehouse, which is on the ground floor beneath a wooden building to create the perfect storage climate of 20°-21°. 

Lot Description

Reference Number:10
Opening Bid:$4.00/lb
Weight:300 lbs
Varietal:San José Ocaña’s original
Process:Famous Double Soak, Cocoa Washed
Producer Cupping Notes:Chocolate, citric sweetness, slight plum, vanilla. Pronounced notes of caramel, and shiny, creamy, forest berries, well balanced, honey, dense, chocolate, green apple, aliveness. Even some tangerine. Good term aftertaste.
Location:San Juan Sacatepequez
Producer:Guillermo Sanchez

Coffee details

Farm details

Producer Name: Guillermo Sanchez
Farm Name: Finca San José Ocaña
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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