DAY 19

THE PRODUCER

This delicious coffee comes from a family estate located in the municipality of San Juan Sacatepéquez in Guatemala. Named Finca San José Ocaña, this Guatemalan coffee production farm has belonged to the Sanchez family for over a century, more precisely since 1905! During its more than 115 years of existence, this producer has managed to establish more than 150 acres for the cultivation of their coffees while retaining the remainder of their land, which is a total of 260 acres in their natural state so that the local fauna and flora can live there in complete safety. This producer has its own mill where the selection, pulping and drying of the cherries are meticulously carried out and where all technical processes are carried out. This producer is proud to be autonomous from the selection to the export of coffee.

TREATMENT

Picked strictly when the color of the fruit is similar to sugar beet, therefore above 25 Brix, the cherries are then wet crushed in partially recycled water, rich in mucilage, containing a high concentration of fructose (sugar sugars). coffee pulp) and fermentation bacteria, which strongly reinforce its aromas and taste attributes. From the fermentation tanks, where the grains wait patiently for 28 to 36 hours (after the bacteria have worked on removing the mucilage), they are then transported to the washing station to remove all remaining mucilage with the same water than the one with which they were pulped. About 75% of this water will be reused for the next batch. They are then soaked in fresh water from their natural water source, for two 12-hour cycles, changing the water once between cycles. The grains are then slowly dried in the sun on a terrace for a total of 16 days. As soon as the grains reach a perfect humidity level of 10.5%, they are transported to the resting warehouse, which is a ground floor under a wooden building, creating a perfect storage climate of 20° to 21 °C.

PROFILE AND BOTANICAL VARIETY

This blend of Bourbon and Catuai steeped, rinsed and washed with the cocoa wash method gives you a sweet, fresh, smooth and very tasty coffee. With its notes of chocolate, plum, vanilla, caramel, berries, honey and green apple, it is difficult, even impossible, not to love it!

Good tasting !

DAY 19

THE PRODUCER

This delicious coffee comes from a family estate in the municipality of San Juan Sacatepéquez in Guatemala. Named Finca San José Ocaña, this Guatemalan coffee farm has been owned by the Sanchez family for over a century, since 1905 to be precise! Over the course of its 115 years of existence, this producer has succeeded in establishing over 150 acres for the cultivation of their coffees, while preserving the remaining 260 acres of land in its natural state, allowing natural state so that the local flora and fauna can live in complete safety. This producer has its own mill where cherry selection, pulping, and drying are meticulously meticulous selection, pulping and drying of the cherries. processes. This producer is proud to be autonomous from selection to coffee export.

TREATMENT

Harvested only when the color of the fruit is similar to that of sugar beet, ie above 25 Brix, the cherries are then wet-milled in partially recycled water, rich in mucilage, containing a high concentration of fructose (sugars from coffee pulp) and fermentation bacteria, which greatly enhance their aromas and taste attributes. From the fermentation vats, where the beans wait patiently for 28 to 36 hours (after the bacteria have worked off the mucilage), they are then conveyed to the washing station, where any remaining mucilage is removed using the same water with which they were pulped . Around 75% of this water is reused for the next batch. They are then soaked in fresh water from their natural water source, for two 12-hour cycles, changing the water once between cycles. The grains are then slowly sun-dried on a terrace for a total of 16 days. As soon as the grains reach a moisture content of 10.5%, they are transported to the resting warehouse, which is under a wooden building, creating a perfect storage climate storage climate of 20° to 21°C.

BOTANICAL PROFILE AND VARIETY

This blend of Bourbon and Catuai, steeped, rinsed, and washed using the cocoa wash method gives you a sweet, fresh, smooth, and very flavorful. With its notes of chocolate, plum, vanilla, caramel, berries, honey, and green apple, it's hard, impossible not to love it!

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso