San José Ocaña Auction 2019

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Auction overview

Lots: 13
Bidding starts: 05 Dec 2019 10:00:00 GMT
Ends: 19 Dec 2019 10:00:00 GMT

Auction Date and Times

This Coffee Auction will begin on the 26th of November and end on the 10th of December. As this is a reverse auction the price per kg for each lot will periodically decline and bidders will purchase the lot when it reaches the price they are willing to pay. It is important to remember that there is only one of each lot available. Please pay attention to your timezones for start and end times for the auction in your region:

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About This Auction

This auction is for one varietal of coffee. The farm has 260 bags weighing in at 69 kilos each. The auction will be run by splitting this coffee into smaller and more manageable lots.

Double Soak, SHB Washed: Picked strictly at sugar beet-like color and therefore above 25 brix grams, cherries are wet milled in mucilage-rich partially recycled water. The water contains a rich concentration of fructose (coffee pulp sugars) and fermenting bacteria that highly enhance the bean´s aroma and flavor attributes. The beans ferment for around 28 to 36 hours and then taken to the washing canal to remove all remains of mucilage with the same water it was de-pulped with. About 75 % of that water will be used again in next batch, always maintaining a high concentration of fermenting microorganisms.


Afterwards, it is soaked in fresh water from our natural spring for two cycles of twelve hours, changing the water between cycles.
It is then sun dried at our patios for approximately 16 days, covering it with shade cloth when temperatures are too high.
Once it reaches a perfect 10.5% humidity, it is taken to our resting warehouse, which is a ground floor beneath a wooden building, creating a perfect 20°-21° storage climate.


Attributes and notes: chocolate, citric sweetness, slight plum. Notes of forest berries, well balanced, chocolate, aliveness. Good term aftertaste.

Cupping notes: Chocolate aroma, juicy, citrus acidity, plum, apricot, fruity.

Score: 85

Harvest date: March, April 2019

Varietal: Borbon

Our Coffee & Our Ethos

The farm has been in the family since 1909. Coffee was first established around 1920. Since then, we have produced one of Guatemala's best coffees in moderate quantities.

We have a highly technified, and yet, very conservative management approach towards the plantation. We use advance tools to monitor and control plant wellness, while at the same time, we purposefully implement strategies to avoid plant stress, such as well managed shade trees, work with native tree species, always focusing on making biodiversity a priority. We put special attention on quality, by being very conscious on the cherry picking stage. It is our highest priority to have the most mature cherries brought in to our mill, at a strictly monitored dark red wine color, almost purple.

Our farm does not have abundance of water. We depend on 2 small springs, so we are very conscious about it. We recycle about 75% to 80% of depulping water. At disposal, we then let it sit for a while to let all organic matter to decant, and then we use the water on cutting grass pastures to feed cattle, which only purpose is to produce manure. After collecting it (manure), we use it at the earthworm compost installations, and then we apply it to the soil for coffee plants as organic fertilizer.

At the wet mill, we are also very careful, and pay special attention to the fermentation tanks, in order to reach a perfect point. As the coffee gets washed again with recycled water, only a small amount of fresh water is used on the final wash, before going to the sun drying patios.

Once at the patios, we slowly dry the parchment, carefully monitoring surface temperatures, covering it with shade cloth when the sun gets too strong. This prevents scourging, achieving a very nice quality in the cup, with a wide array of flavors and notes.

Hence, we like to think our farm is under a true and most faithful meaning of the sustainable concept.

The Farm

San José Ocaña is located in San Juan Sacatepéquez, Guatemala. It has a total of 175 hectares, 85 hectares for coffee and the rest for forestry and conservation. The altitude ranges from 1905 to 1955 meters above sea level. Its average rainfall is 1400 millimeters a year. For shade we use mostly Grevillea or Silk Oak and native species.

History

San José Ocaña has been in the family for over 100 years, and has always been a sustainable agricultural operation, which started mainly as a forestry farm management. In time, it evolved to be a fine coffee producing farm, serving only the prime specialty coffee market. This is mainly as result of its high altitude, good clayish soils and varietals.

​Today, some forestry still goes on. All areas that are not exclusively coffee, are forestry, both planted and native forests.

Lots in this auction

San José Ocaña - Bourbon

Lot Weight Current Price Total value Title Time left
1 - 86.04,140kgs$9.11/kg$37,715.40Double Soaked SHB Washed 8d 9hBuyNow at $9.11/kg (FOB)
2 - 86.03,450kgs$9.15/kg$31,567.50Double Soaked SHB Washed 8d 9hBuyNow at $9.15/kg (FOB)
3 - 86.02,760kgs$9.20/kg$25,392.00Double Soaked SHB Washed 8d 9hBuyNow at $9.20/kg (FOB)
4 - 86.02,070kgs$9.24/kg$19,126.80Double Soaked SHB Washed 8d 9hBuyNow at $9.24/kg (FOB)
5 - 86.02,070kgs$9.24/kg$19,126.80Double Soaked SHB Washed 8d 9hBuyNow at $9.24/kg (FOB)
6 - 86.01,380kgs$9.37/kg$12,930.60Double Soaked SHB Washed 8d 9hBuyNow at $9.37/kg (FOB)
7 - 86.0690kgs$9.48/kg$6,541.20Double Soaked SHB Washed 8d 9hBuyNow at $9.48/kg (FOB)
8 - 86.0690kgs$9.48/kg$6,541.20Double Soaked SHB Washed 8d 9hBuyNow at $9.48/kg (FOB)
9 - 86.0345kgs$9.55/kg$3,294.75Double Soaked SHB Washed 8d 9hBuyNow at $9.55/kg (FOB)
10 - 86.0345kgs$9.55/kg$3,294.75Double Soaked SHB Washed 8d 9hBuyNow at $9.55/kg (FOB)
11 - 86.0207kgs$9.70/kg$2,007.90Double Soaked SHB Washed 8d 9hBuyNow at $9.70/kg (FOB)
12 - 86.069kgs$9.81/kg$676.89Double Soaked SHB Washed 8d 9hBuyNow at $9.81/kg (FOB)
13 - 86.069kgs$9.81/kg$676.89Double Soaked SHB Washed 8d 9hBuyNow at $9.81/kg (FOB)
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