Guatemala - Juan Diego De La Cerda
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Specialty Coffee From Guatemala - El Socorro Farm
If you're looking for an exceptional cup of coffee from Guatemala, then you can't go wrong with the Washed Bourbon coffee from El Socorro farm. This unique hybrid varietal produces a rich and complex flavor with a smooth body and subtle chocolate flavour.
RECIPE
For Kalita wave / April brever (155 size)
- 18g of ground coffee to 288g water
- Medium fine grind
- 93-95°C brew water
- Rinse the filter, throw away the rinse water, and then preheat the brewer and server
- Bloom using 1:3 ratio or ~56g water for 35s
- 2nd pour using slow and gentle circular pour up to 120g
- 3rd pour using gentle centre pour up to 200g
- 4th and final pour using slow and gentle circular pour up to 288g
- Total brewing time ~2:30-2:40
Adjust grind and water temp depending on the coffee type, roast, and your tastes.
Medium roast - Espresso & Filter
Variety: Bourbon
Processing: Washed
Altitude: 1860 m.a.s.l.
Harvested: 2021
Taste notes: Brown Sugar, Melone, Nougat
The history of the El Socorro farm dates back to the nineteenth century. In that time, the farm was owned by various people. In 1905, Antonio Lopez Colom purchased the farm. He passed it on to his son, Juan Diego Colom. Since then, the family has grown phenomenal coffees and have earned several awards for their quality.
Finca El Socorro is located in Palencia, Guatemala. It is situated on a mountain and is surrounded by a natural forest reserve. A large part of the farm is dedicated to coffee production. Despite this, the farm is still working on expanding its coffee production.
Various types of Coffees from the El Socorro farm have consistently been in the top five of Cup of Excellence competitions. It's also a favorite among customers. For the past 15 years, the farm has been growing the unique varietal. After receiving 16 seeds from Anacafe, the farm began planting the new variety on their farm.
The El Socorro farm uses many advanced processing techniques to produce the highest quality coffee. They depulp the coffee, fully wash and dry them on raised beds and then recycle the water. Other methods used include mechanical driers and African-style raised beds. These techniques allow the cherries ample exposure to the sun and wind.
El Socorro is an award-winning farm and has won eight Cup of Excellence awards in the last twelve years. Known for its high-quality production, it has become a staple of Specialty Coffee from Guatemala.
With such a reputation, it's no wonder that Finca El Socorro has been highly decorated for its coffee. The farm is working to improve the patio drying and milling system, and increase their production. The future is bright for the El Socorro farm.
