DaVinci Coffee

Guatemala San José Ocaña 瓜地馬拉 聖荷西歐卡那莊園 雙重浸泡 水洗

Quantity

焦糖、奶油、丁香、雪松
Caramel. Cream. Cloves. Cedar.

Variety Bourbon
Processing 雙重浸泡水洗
Double Washed
Region San Juan Sacatepequez
Altitude 1950 masl
Roast Level Medium Dark Roast 

About this coffee :

由Lazo家族創建於1910年,至今已超過百年。莊園使用高技術性工具監控植株健康狀況,規劃遮蔭樹種植與利用原生樹種維持生態多樣性,以減低咖啡植株的環境壓力。

採摘的果實熟成狀態必須呈現深酒紅甚至接近紫紅色。後製處理的用水,來自附近兩處山泉水,去果皮後近八成的廢水會回收,用於餵養牛隻,並用其糞便作為咖啡植株的有機肥料。

發酵處理階段同樣嚴格控管,在送往日曬場前的最後一輪清洗僅使用少量清水,大部分為經過處置的循環用水。日曬乾燥階段嚴謹控制表層溫度,當日照強度太高時,會覆蓋一層遮蔭布以避免損害。

採摘糖度25Brix的咖啡櫻桃,去果肉後,將咖啡豆浸泡在水洗槽中,進行28~36小時的發酵,利用微生菌種的發展,來幫助果膠的去除。第一階段發酵洗淨後,接著二次發酵12小時,再放置在庭院進行乾燥約16天,在天氣溫度較高時,會覆蓋遮蔭布來防止咖啡豆過度曝曬,當咖啡豆的含水降至10.5%時,便會進行靜置,並儲藏在20°~21°的倉儲中。

這杯咖啡順滑又厚實口感。 您會得到焦糖甜味和丁香香氣,奶油口感和雪松尾韻。 完美的早晨咖啡,開啟您的一天。

Founded in 1910 by the Lazo family, it has been more than a hundred years. The farm uses high-tech tools to monitor plant health, plan shade tree planting and use native tree species to maintain ecological diversity to reduce the environmental pressure on coffee plants.

The matured state of the picked fruits must be dark burgundy or even close to purplish red. The water used for post-processing comes from two nearby mountain springs. After peeling off the peel, nearly 80% of the wastewater will be recycled for feeding cattle and using its faeces as organic fertilizer for coffee plants.

The fermentation treatment stage is also strictly controlled. Only a small amount of clean water is used for the last round of cleaning before being sent to the solarium, and most of it is recycled water after treatment. The surface temperature is strictly controlled during the sun drying stage. When the sun intensity is too high, a shade cloth will be covered to avoid damage.

Pick coffee cherries with a sugar content of 25Brix. After removing the pulp, the coffee beans are soaked in a washing tank for 28-36 hours of fermentation. The development of microbial strains is used to help remove pectin.

After the first stage of fermentation and washing, the second fermentation is carried out for 12 hours and then placed in the courtyard for drying for about 16 days. When the temperature is high, a shade cloth will be covered to prevent the coffee beans from overexposing. When the moisture content of the coffee beans is reduced When it reaches 10.5%, they will be allowed to stand still and stored in a 20°~21° storage.

This coffee makes a bold & smooth cuppa. You'll get caramel sweetness and cloves notes, buttery mouthfeel with a cedar finish. The perfect morning coffee to kickstart your day.

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 20th of May 五月二十號

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