Guatemala Okana Estate Bourbon Black Diamond Bourbon Sun-treated with Fermented Aroma

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Founded by the Lazo family in 1909, it has been more than a hundred years since. The initial mode of operation was forestry management, and it developed into a boutique coffee estate in 1920, providing premium coffee to the global boutique coffee market, which depends on the sufficient altitude of San Jos é Oca?a, excellent clay soil and excellent and suitable variety selection.

In addition to the 85-hectare coffee-growing area, the manor has 90 hectares of land for forestry management and primeval forest protection. The farm also produces wood and oak charcoal, and the production patterns of all products revolve around sustainable development as the core of the concept and pass government approval and certification standards of the National Forestry Institute (INAB).

The manor uses highly technical tools to monitor plant health, plan shade tree planting and use native tree species to maintain ecological diversity, so as to reduce the environmental pressure on coffee plants. The ripening state of the picked fruit must be deep wine red or even close to fuchsia. The water for post-treatment comes from two nearby mountain springs. After peeling, nearly 80% of the waste water will be recycled, which will be used to feed cattle and use its manure as organic fertilizer for coffee plants.

The fermentation treatment stage is also strictly controlled, and only a small amount of clean water is used in the last round of cleaning before being sent to the sun field, most of which is recycled water after treatment.

In the stage of sun drying, the surface temperature is strictly controlled. when the sun intensity is too high, it will be covered with a layer of shade cloth to avoid damage.

Black diamond, that is, when the coffee cherry is ripe and close to the color and state of the raisin before picking. After that, the coffee cherries are exposed to the sun in the courtyard, and carefully turn the coffee cherries with palm leaves every hour to prevent squeezing, a process of about 15 days. Then, move the coffee cherries to the greenhouse African scaffolding and then dry them in the sun for 15 days. The whole process takes about 30 days.

Bourbon black diamond sun at Okana Manor in Guatemala

Guatemala San Jos é Oca?a Bourbon Raisin Natural

Flavor description: wine, cranberries, tropical fruits, with fermented aromas, Body thick

Country: Guatemala

Producing area: San Juan Zacatepex (San Juan Sacatepequez)

Altitude: 1950 m

Treatment: insolation

Grade: SHB

Variety: bourbon

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