Guatemala San José Ocaña Bourbon Brandy Natural│ Light【Justin Coffee】Estate Coffee Freshly Roasted

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商品介紹

 

Guatemala San José Ocaña Bourbon Brandy Natural

 

  • Origin: Guatemala
  • Estate-grown coffee: Guatemala San José Ocaña
  • Processing Method: Natural
  • Variety: 100% Arabica Bourbon
  • Flavor Notes: Pineapple, Mango, Fruit Liqueur, Juicy, Full Sweetness
  • Roast Level: Light Roast
  • Packaging Method: Coffee Beans 1/2 lb (230g)
  • ➡ One-Way Degassing Valve + Kraft Paper Zipper Bag
  • Elevation: 1950m
     
  • Shelf Life: 4 months (Best enjoyed within 4 months after the roast date for optimal flavor)

 



 

 

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The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.



Arabica Coffee Variety: Bourbon
 

The Bourbon variety is one of the closest to the original coffee species. It was discovered on the island of Reunion (formerly known as Bourbon), near Madagascar. Bourbon has its own distinctive characteristics, offering a high-quality flavor profile similar to Typica, with wine-like acidity and a sweet aftertaste.

Bourbon and Typica can be differentiated by the leaves and beans of the coffee tree. Bourbon's leaves are broader, and its cherries are smaller and grow more densely. Consequently, Bourbon beans are smaller and rounder compared to Typica.

In Kenya and Tanzania, Bourbon descendants have been artificially crossbred to create new varieties such as SL28 and SL34, which are renowned for their exceptional flavor profiles.

While Bourbon yields are slightly higher than Typica, the harvest cycle is also two years, making it a relatively low-yield variety.




Processing Methods (Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. 
This batch uses the Natural Process (Sun-Dried), briefly described as follows:

【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.


Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.


Guatemala San José Ocaña Bourbon Brandy Natural Process Overview

Ripe coffee cherries with a sweetness level of 25°-26° Brix are carefully harvested and spread on sun-drying patios for approximately 20 days. During this time, the cherries are gently turned using palm leaves to prevent the pulp from being compressed.

Afterward, the cherries are transferred to a greenhouse and placed on African drying beds for an additional 10 days of slow drying. The cherries are turned every 30 minutes to ensure even drying until the coffee reaches a moisture content of 10%.

 





 

 

 

 

Coffee Flavor

The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.

 

Guatemala San José Ocaña Brandy Natural

Pineapple, Mango, Fruit Liqueur, Juicy, Full Sweetness

 

 

(Finca San Jose Ocana)

As its name suggests, Finca San Jose Ocana is a refined and delicate estate located in San Juan Sacatepequez, in the south-central region of Guatemala. It belongs to the Acatenango coffee-growing region. Founded by the Lazo family in 1910, the estate boasts over a century of history. Initially focused on forestry management, it transitioned into a specialty coffee estate in 1920, supplying high-quality coffee to the global specialty coffee market. This success is attributed to the estate's high elevation, fertile clay-rich soils, and carefully selected coffee varieties.

The estate spans 85 hectares of coffee-growing land, with an additional 90 hectares dedicated to forestry management and the preservation of primary forests. The estate also produces lumber and oak charcoal, with all production methods centered on sustainability, adhering to government approvals and certification standards from the National Forestry Institute (INAB).

 

 

Awards
2014 Guatemala Cup of Excellence – 22nd Place
2013 Guatemala Cup of Excellence – 19th Place
2012 Guatemala Cup of Excellence – 11th Place
2007 Guatemala Cup of Excellence – 2nd Place

 

JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City

▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser. 

 

 

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