The San Jose Ocana farm looks out on Lake Atitlan and is one of the most respected estates in Guatemala, growing coffee there since 1901. They are completely organic, and two thirds of their land has been kept as a protected natural forest. They process and sort and mill their coffee on site to give them complete control over the quality.
They process a very small amount of Natural (Dry-processed) coffee each year, and it's very hard to obtain. Natural processed coffee out of Guatemala is not something you're likely to find very often anyway, but this one makes me wish it was a more common practice. This particular is lot is single varietal Bourbon coffee.
You probably want to roast this bean light, like you would most Dry Process coffees. The body is a little bit thin in a light roast but the grape and the chocolate tones are most apparent and it's quite smooth and sweet. You also will notice some berries and other fruity notes. However, it actually tastes great at any roast level, and especially if you want to make espresso out of it, it's worth going at least a few degrees darker. We've grown attached to it as espresso and are drinking it that way here at the shop and putting it in our espresso blends.
US arrival October 2020
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