Free Shipping on Subscriptions & orders over RM80

Free Shipping on Subscriptions & orders over RM80

Search our collections

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Guatemala San José Ocaña 瓜地馬拉 聖荷西歐卡那莊園 雙重浸泡 水洗

Quantity: 225g

Caramel. Cream. Cloves. Cedar.

Variety Bourbon
Processing 雙重浸泡水洗
Double Washed
Region San Juan Sacatepequez
Altitude 1950 masl
Roast Level Medium Dark Roast 

About this coffee :





這杯咖啡順滑又厚實口感。 您會得到焦糖甜味和丁香香氣,奶油口感和雪松尾韻。 完美的早晨咖啡,開啟您的一天。

Founded in 1910 by the Lazo family, it has been more than a hundred years. The farm uses high-tech tools to monitor plant health, plan shade tree planting and use native tree species to maintain ecological diversity to reduce the environmental pressure on coffee plants.

The matured state of the picked fruits must be dark burgundy or even close to purplish red. The water used for post-processing comes from two nearby mountain springs. After peeling off the peel, nearly 80% of the wastewater will be recycled for feeding cattle and using its faeces as organic fertilizer for coffee plants.

The fermentation treatment stage is also strictly controlled. Only a small amount of clean water is used for the last round of cleaning before being sent to the solarium, and most of it is recycled water after treatment. The surface temperature is strictly controlled during the sun drying stage. When the sun intensity is too high, a shade cloth will be covered to avoid damage.

Pick coffee cherries with a sugar content of 25Brix. After removing the pulp, the coffee beans are soaked in a washing tank for 28-36 hours of fermentation. The development of microbial strains is used to help remove pectin.

After the first stage of fermentation and washing, the second fermentation is carried out for 12 hours and then placed in the courtyard for drying for about 16 days. When the temperature is high, a shade cloth will be covered to prevent the coffee beans from overexposing. When the moisture content of the coffee beans is reduced When it reaches 10.5%, they will be allowed to stand still and stored in a 20°~21° storage.

This coffee makes a bold & smooth cuppa. You'll get caramel sweetness and cloves notes, buttery mouthfeel with a cedar finish. The perfect morning coffee to kickstart your day.

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 20th of May 五月二十號