Walnut & nutmeg fragrance sweet apricot and bakers chocolate in the middle with creamy body and syrupy finish
*We Roast on Tuesday Ship on Wednesday
Producer: Diego De La Cerda
Farm: El Socorro
Harvest Period: January - April
Elevation Range: 1400 - 1950 masl
Awards: Cup Of Excellence
Varietals: red and yellow Caturra, Bourbon
De La Cerda produces some of the best coffee in the world finest coffee and the coffee pickers coming back each year. Juan a natural coffee producer and is surrounded by gorgeous farm and his great dogs that eat coffee cherries.
Diego runs both of his farms, El Socorro fincas with a focus on the details. Juan hands on and improved quality all the time. The results speak loudly to the obsession with quality. #1 in the Cup of Excellence this year, #4 in past years and even a Coffee of the Year award at SCAA this year. He has a leather cowboy hat on his head while riding his dirt-bike up the impassable trails in El Socorro. All the ladies love Diego. But Diego has only coffee in his corazon.
El Socorro farm is located in Palencia, municipality of Guatemala department, 50 kilometers away from Guatemala City. The farm used to be part of Hacienda San Guayaba, property of Antonio López Colom in 1905. After he died, it was inherited to the youngest son Julio Colom Gómez Carillo, who sold it. For many years it was owned by different people until 1968, when Dr. Mario de la Cerda and his wife Maria Colom de la Cerda bought it back to the family. In 1980, his son Juan de la Cerda Colom began to plant coffee. His father always said grow coffee and this farm was made to grow coffee there terrain the water the earth was the perfect place for coffee. Juan de la Cerda and his son Juan Diego are now in charge of producing one of the best coffees of Guatemala. El Socorro’s success is the result of a strict quality control throughout the whole process, from the management of the plantation, to the picking and the wet milling. The farm has an efficient ecological wet mill. It depulps coffee cherries dry, then transports the coffee and its pulp mechanically and recycles the water in the process. Then, the water is treated with clean production techniques, before allowing it back into the forest.