This coffee comes from a family estate located in the municipality of San Juan Sacatepéquez in Guatemala. Finca San José Ocaña belongs to the Sanchez family since 1905. Over the past 110 years, the family has developed 150 acres for coffee cultivation and has kept the remaining 260 acres in their natural state. The growers have their own mill where the selection, pulping and drying of the cherries is meticulously carried out.
The coffee cherries are picked at their ripest. They are then wet-ground in partially recycled water rich in mucilage and fructose (coffee pulp sugars), which greatly enhances the aroma of the bean. The coffee is then fermented in vats for 28 to 36 hours. The green coffee beans are then conveyed to the washing channel to remove the remaining mucilage. This process is carried out using the same water with which it was de-pulped. In fact, about 75% of this water will be reused when processing the next batch.
For more information, you can consult the technical data sheet by clicking on the following link:
Technical Data Sheet - San José Ocaña