Country: Guatemala
Region: Palencia
Altitude: 1560-1800 M.A.S.L
Processing Method: Washed
Varietal: Maracaturra
Roast Profile: Light, Suitable for Filter, Soft brew

Tasting Notes

Blood Orange Grape Toffee


About This Coffee

Finca El Socorro’s history is a long and complicated one. Originally the farm dates back to the 19th century, when Antonio López Colom started working on it. In the 1960s, it were Mario De La Cerda and his wife Maria Colom (next in the successor’s line of Antonio Lopez Colom) who bought a big farm that consisted of three different properties: El Socorro, San Guayabá, and Rio Arriba.
Their son Juan De La Cerda Colom began managing this farm and as he had always wanted to plant coffee in this location, his father allowed him to take over and plant coffee under one condition: “Never become indebted”. In 1999 Diego de la Cerda (3th generation owner, pictured below) began to manage the farm and made some changes in the production and coffee processing, always with quality as the priority.
The farm has an efficient ecological wet mill. It depulps coffee cherries in dry, transports coffee mechanically and it reuses water in the process. The water is treated with clean production techniques, before throwing it away. 
Nowadays the farm produces many coffee varietals and has become successful and appreciated worldwide.

This particular lot is produced entirely from trees of the Maracaturra variety of Arabica. Maracaturra is a cross between the workhorse, compact-growing variety Caturra (itself a mutant of the heirloom Bourbon) and the rare, huge-beaned Maragogipe, making it a parallel variety to the better-known Pacamara, a cross between Maragogipe and Pacas (also a mutant selection of Bourbon). 

This is a wet-processed or “washed” version, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying