CJ1064 - Guatemala Xenacoj Guillermo Sanchez
Double Washed Crown Jewel
November 2nd, 2016 | ​See This Coffee Online Here
The town of San Juan Sacatepéquez is a short drive
from Guatemala City, and only around 20 miles (as the
crow flies) from Antigua’s historic cobblestone streets
and colonial architecture. Finca San José Ocaña,
located within the municipal district of Santo Domingo
Xenacoj within San Juan Sacatepéquez, has been in
the hands of the Sanchez family for 5 generations and
over 100 years. The farm has a total of 165 hectares of
land, of which about 60 are dedicated to coffee
production. The on-site wet mill allows the family to
control the production of both wet and dry processed
coffees thoroughly.
The first of three planned small lots highlighting processing variations undertaken at the farm, ​the
double-washed coffee​ we have on offer here benefits from the impressive infrastructure available at the
farm. Double-washed coffee is common in Kenya, but has limited applications elsewhere in the globe: the
process essentially soaks the coffee in fresh water after the initial fermentation stage. There is speculation
that the process may improve quality by “tricking” the seed into germination activity for a few hours prior to
drying. There is certainly an added benefit in terms of cleanliness by flushing the leftover pulpy water and
then using fresh water to effectively halt fermentation prior to drying.
Grower:
Region:
Altitude:
The Sanchez family, Finca San José Ocaña
San Juan Sacatepéquez, Guatemala
department, Guatemala
1950 masl
Process:
Fully washed after depulping and underwater
fermentation, soaked in fresh spring water for
12-24 hours, then dried on patios in the sun.
Cultivar:
Bourbon, Catua​í
Harvest:
January - May 2016
Green Analysis ​by Chris Kornman
This coffee​ is a blend of two varieties: Bourbon and Catuaí. Bourbon is one of Arabica’s two commonly
grown heirloom varieties (the other is Typica), and it traces its history back to the island that was once its
namesake, now a French department known as R​é​union. The high quality of the Bourbon cultivar is
frequently identified by its citric acidity. While still fairly common, it has been outpaced en masse with
higher-yielding, more disease resistant trees such as Catuaí, a dwarf variety with copious proliferation
throughout the Americas. Originating from a hybridization of Caturra and Mundo Novo in Brazil, the coffee
is resistant to wind and rain, relatively high yielding, can be planted more closely together than larger
cultivars, and requires some precision in fertilization.
CJ1064 - Guatemala Xenacoj Guillermo Sanchez
Double Washed Crown Jewel
November 2nd, 2016 | ​See This Coffee Online Here
This double-washed lot is relatively dense, and has a slightly elevated moisture content. Relatively large in
screen size, it falls squarely within the high grade of Guatemalan SHB EP (strictly hard bean, European
Prep) standards.
Screen Size
Percent
Density (freely settled)
>19
8.10%
0.685 g/mL
18
26.45%
17
39.86%
Total Moisture Content
16
16.99%
12.1%
15
6.07%
14
2.52%
Water Activity
≤13
0.00%
0.62
Roast Analysis ​by Jen Apodaca
A very clean coffee, this double washed Guatemalan coffee (using a processing technique famous in
Kenya) was a delight to roast. It’s high moisture content made for a longer drying time in the drum in both
roasts. The first roast, PR-401, was sweet with a mild acidity, lots of honey, roasted nuts, graham cracker,
and vanilla. The second roast, PR-402, was shorter by two minutes with the majority of that time being a
reduction in the Maillard Reactions stage of the roast from 40.5% in Pr-401 to 32.6% in PR-402. On the
cupping table, PR-402 had a lovely blackberry acidity with all of the chocolate, honey and caramel of
PR-401. When roasting this coffee I propose starting with a hot drum to push past the drying stage quicker.
CJ1064 - Guatemala Xenacoj Guillermo Sanchez
Double Washed Crown Jewel
November 2nd, 2016 | ​See This Coffee Online Here
PR-401 (red)
PR-402 (blue)
TIME
BEAN TEMPERATURE
COMMENT
TIME
BEAN TEMPERATURE
0:00
0:35
371.7 °F
2 gas
0:00
364.3 °F
2.5 gas
194.9 °F
Turning Point
0:34
193.5 °F
Turning Point
2:39
292.9 °F
3 gas
2:53
299.2 °F
3.25 gas
4:00
330.1 °F
Maillard Begins
3:56
330.1 °F
Maillard Begins
8:10
392.6 °F
First Crack
5:44
374.9 °F
3 gas
10:18
412.2 °F
End Roast
6:43
392.9 °F
First Crack
8:32
411.8 °F
End Roast
Drying Stage
COMMENT
38.8%
Drying Stage
3:56
46.1%
4:10
40.5%
Maillard Reactions
2:47
32.6%
Post-Crack Development
2:08
20.7%
Post-Crack Development
1:49
Colortrack
64.99
60.91
Colortrack
64.54
4:00
Maillard Reactions
21.3%
59.69
Brew Analysis ​by Jen Apodaca
There was a unanimous preference for roast PR-402 on the Bonavita brewer with its more crisp and clear
acidity compared to PR-401. The acidity was mild, yet clean, with a lot of details in the cup. Evan noted a
sweet peach pear that was more lemon shortbread in my book. PR-402 was big on body, almond and
peanut butter cookies came to mind, but the delicate floral and fruit acidity was lost.
PR Code
Device
Grind #
Dose (g)
Brew Water (g)
Ratio
TDS
Ext %
401
bonavita (ja)
9
60
1000
16.67
1.40
21.59%
402
bonavita (ja)
9
60
1000
16.67
1.35
20.80%