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What coffee beans are used in Guatemala Finca San José Ocaña?
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Best For
Moka Pot . Drip Coffee Machine . Siphon . French PressTasting Note
Tangerine . Raisins . Floral . ChocolateHow to Brew Guatemala Finca San José Ocaña
The Signature Manual Filter Recipe
For the ultimate balanced and vibrant cup, this city roast single-origin bean is best extracted as a classic manual pour-over using the following parameters:
- Dose (In): 15 grams of freshly ground coffee (Medium-coarse grind)
- Yield (Out): 225 grams of water (1:15 brewing ratio)
- Water Temp: 91°C – 93°C
- Target Profile: A clean, vibrant, and highly aromatic mug boasting a crisp tangerine acidity, distinct sweetness of raisins, and a smooth, lingering chocolate finish.
Versatile Brewing Options
If you aren't using a pour-over dripper, this versatile auction lot also performs beautifully across other daily brewing methods:
- Drip Coffee Machine: Great for a smooth, well-rounded, and comforting morning mug that accentuates the sweet fruit notes.
- Siphon: Excellent for maximizing the delicate floral aromas and maintaining a pristine, tea-like clarity.
- French Press: Ideal for a full-immersion brew that draws out a slightly rounder body while keeping the tangerine and raisin complexity balanced.
- Moka Pot: Can be used to create a dense, intense stove-top extraction that delivers a sharp, fruit-driven punch.
Pro-Tips for Best Flavor
- Let it Rest: Allow your whole beans to rest in the sealed bag for 7 to 14 days from the roast date before brewing. This degassing phase prevents uneven extraction and ensures optimal flavor clarity.
- Storage: Keep the beans in their original packaging using the resealable zipper. Store it in a cool, dark pantry—never the refrigerator—to shield it from moisture and flavor-destroying condensation.
About The Beans
Ocaña, as its name suggests, is an exquisite and delicate beautiful estate located in San Juan Sacatepéquez in the central-southern region of Guatemala, part of the Acatenango coffee-growing area. The estate employs high-tech tools to monitor plant health, plans shade tree planting, and utilizes native species to maintain ecological diversity, reducing environmental stress on the coffee plants. The harvested fruit must reach a deep wine red or near purple color for optimal ripeness. The water used in post-harvest processing comes from two nearby mountain springs, and nearly 80% of the wastewater is recycled for feeding cattle, with their manure used as organic fertilizer for the coffee plants. The fermentation process is strictly controlled, and during the final washing before sun-drying, only a small amount of clean water is used, mostly recycled water. The sun-drying phase strictly controls surface temperature, and when sunlight intensity is too high, a layer of shade cloth is used to prevent damage.Environmental Support
Founded by the Lazo family in 1910, it has a history of over a century. Initially operated as a forestry management entity, it transitioned to a boutique coffee estate in 1920, providing high-quality coffee to the global specialty coffee market. This success relies on the sufficient altitude of San Jose Ocaña, its excellent clay soils, and the selection of outstanding and suitable coffee varieties. Currently, the estate has 85 hectares dedicated to coffee cultivation, with an additional 90 hectares used for forestry management and the protection of original forests. The farm also produces timber and charcoal, with all products centered around the core principle of sustainable development, certified by government approvals and the standards of the National Forestry Institute (INAB).
Care & Storage Instructions
To keep your coffee beans tasting at their peak flavor, shield them from air, moisture, heat, and light.
1. Use the Original Bag
The packaging is already designed for optimal preservation. It features a resealable zipper and a recyclable degassing valve that lets carbon dioxide escape without letting oxygen in. Squeeze out excess air and zip it tightly after each use.
2. Store in a Cool, Dark Place
Place the bag in a kitchen pantry or cupboard. Keep it away from heat sources like ovens, microwaves, or sunny windows. Additionally, avoid storing it near strong spices, as coffee beans easily absorb surrounding odors.
3. Avoid the Refrigerator
Never store your daily coffee in the fridge. The temperature fluctuations from opening and closing the door create internal condensation, which ruins the essential oils and stales the beans rapidly.
Tip: If you bought whole beans, let them "rest" in the sealed bag for 7 to 14 days from the roast date before brewing. This allows the beans to de-gas, ensuring a smoother extraction for your espresso.