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About:
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. Juan Diego prefers to produce coffees with washed processing, with only a small amount of natural coffees produced on the farm. 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:
We were lucky enough to acquire a small amount of Diego’s washed gesha, a variety first discovered in Ethiopia and is known around the world for unparalleled complexity and florality. This year, El Socorro placed third in the Cup of Excellence this year with this varietal. Diego prefers to use warm water in his washed processing, which accelerates the fermentation stage and maintains the bean’s density. The thoughtful nature of his cultivation practices and innovative processing show in the cup, which is impressively complex.
Brewing Recommendations:
Recommended for mainly filter brewing. For lighter roasts, we prefer the results from percolation drippers such as Orea and V60, with a quite wide brew ratio and hotter water temperature. Below is our approach to brewing this coffee with the Orea brewer. This may need to be adapted for your equipment, brew water, and taste preferences.
Dose: 12g
Grind: Medium filter grind (24-26 comandante clicks)
Water: 200g. 94*. 40-80 ppm
Brewer: Orea V3, Kalita 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 200g. 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: 24 kg
Price Paid (£/kg): 60.25
Import Partner: Caribbean Goods