Diego De La Cerda - Maracaturra [25]

Producer: Diego de la Cerda, El Socorro

Region: Palencia, Guatemala

Altitude: 1800 masl

Variety: Maracaturra

Process: Washed

Roast Style: Light

Intended for: Filter and espresso

Cup Profile: Fruit-driven and sweet, like plum and blackberry. Cacao butter finish

About the farm:

El Socorro is known for producing coffee of an exceptional cup quality, which reflects in their track-record of placing top 10 and above in the Guatemalan Cup of Excellence and winning in 2007, 2011, 2020, and 2023. The farm has been in Juan Diego’s family for generations, tracing back to Antonio Lopez Colom in the nineteenth century, before being sold and changing hands until it was bought back into the family by Mario and Maria de la Cerda in 1968. However, coffee production didn’t happen on the land until 1980 when their son Juan de la Cerda started planting coffee. Only 25% of the land is used to grow coffee, with most of the land being a natural forest. The shade trees for the coffee are native and grew in the area naturally, rather than being planted there manually.

Coffee Varietal & Processing:

Maracaturra is a hybrid between the maragogipe and caturra varietals, initially from Nicaragua. Diego’s washed process utilises warm water instead of cold, which accelerates the fermentation stage and maintains the bean’s density and clean flavours.

Brew Guide:

This coffee leans towards filter, however, we have had excellent results with espresso. As this is a lightly-roasted washed coffee, we’d suggest using brew water hotter than 90 degrees, and a fairly wide ratio. We tailor our brew water with Apax Lab minerals, favouring JAMM and LYLAC to enhance the natural sweetness and body. Below is a suggested recipe for filter brewing, based on how we brew it as a clean, balanced filter.

Dose: 12g

Grind: Medium filter grind (24-26 comandante clicks)

Water: 200g. 91*. 40-80 ppm

Brewer: Orea V3, wave paper

00:00 Slowly pour 30 grams of water in a spiral, ensuring the whole bed is saturated. Avoid swirling or stirring at any point in the brew.

00:35 Another spiral pour to 110g. Use your kettle stream to ensure there’s no clumps of coffee or orange-brown foam floating on top

01:15 Centre-pour to 192g. You can use a faster flow-rate here.

Allow the bed to fully drain. Our total brew time is between 2:00 and 2:10.

Transparency:

Relationship: 1st Year

Quantity Purchased: 48 kg

Price Paid (£/kg): 17.25

Import Partner: Caribbean Goods