Finca El Socorro is a coffee farm of unsurpassable beauty in the highlands of Central Guatemala roughly 50 kilometers from Guatemala City.
El Socorro itself is a working farm established in the early 1960s with cows, chickens and food crops all being maintained and grown on-site and alongside coffee bushes. It is located in a high-altitude tropical highland forest with many native trees providing shade for the coffee bushes themselves. All coffee is grown under multiple layers of native shade trees of the zone, just to maintain the biodiversity intact. That has been one big factor that has improved the quality of our cup.
El Socorro’s prized coffees are a result of its high altitude location combined with University trained agronomist (and owner) Diego De La Cerda’s great attention to detail.
He has spurred the farms focus on quality coffee production since the late 1990s with advanced processing techniques including warm water fermentation Instead of using cold water, they have applied hot water to speed up the fermentation process. In this shorter period of fermentation, the coffee grain keeps its density. It also helps maintain the grain’s components pure and natural ( sugars, oils, etc.).
Finca El Socorro is a Rainforest Alliance Certified farm and they go to great lengths to ensure that they are producing coffee in an environmentally sustainable manner.
Producer: Juan Diego De La Cerda
Farm: Finca El Socorro
Varietal: Maracaturra, Yellow & Red Bourbon
Process: Honey Processed & Washed
Altitude: 1,850 MASL
Exporter: El Socorro
Importer: Falcon Specialty
SCA Quality Score: 90.75 & 87.5