El Socorro
COFFEE DETAILS
Region: Palencia
Producer: Juan Diego de la Cerda
Varietal: Yellow Bourbon
Process: Fully Washed
Elevation: 1800masl
Source: Direct (via 20grams Coffee Roastery)
Roast level: 66.3 (W) / 102.8 (G) / △36.5
Roasted for: Espresso
Net weight: 200g
BACKGROUND
Finca El Socorro has been in Juan Diego de la Cerda’s family for generations, and under his tenure, it has become synonymous with the word excellence in Guatemala. Juan Diego’s commitment to excellence is evident in his consistent high placements and multiple wins at the Cup of Excellence: first in 2007, then in 2011, and again in 2020 with his Geisha variety.
Located near the town of Palencia in the Guatemala Department, the Rainforest Alliance-certified farm sits 1540 to 1860 masl and spans 700 hectares, with only 85 hectares dedicated to coffee production. The remaining land is used for dairy production and as a nature reserve for migratory birds and regional species.
As part of his commitment to producing ever better coffees, Juan Diego is always seeking new ways to enhance and expand the facilities and . All processing is done on-site at the farm, which presents challenges due to the high altitude and its associated swings in temperature and humidity. To manage this, Juan Diego employs a variety of drying techniques: some lots are patio dried, others are shade dried, and some utilize mechanical dryers. Most recently, he has built African-style raised beds in a flat area with ample wind and sunlight exposure. By using tarps, he can control the exposure of the drying coffee to the elements, allowing him to precisely adjust drying times. This meticulous attention to detail underscores Juan Diego’s dedication to producing exceptional coffee at Finca El Socorro.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Palencia
Producer: Juan Diego de la Cerda
Varietal: Yellow Bourbon
Process: Fully Washed
Elevation: 1800masl
Source: Direct (via 20grams Coffee Roastery)
Roast level: 66.3 (W) / 102.8 (G) / △36.5
Roasted for: Espresso
Net weight: 200g
BACKGROUND
Finca El Socorro has been in Juan Diego de la Cerda’s family for generations, and under his tenure, it has become synonymous with the word excellence in Guatemala. Juan Diego’s commitment to excellence is evident in his consistent high placements and multiple wins at the Cup of Excellence: first in 2007, then in 2011, and again in 2020 with his Geisha variety.
Located near the town of Palencia in the Guatemala Department, the Rainforest Alliance-certified farm sits 1540 to 1860 masl and spans 700 hectares, with only 85 hectares dedicated to coffee production. The remaining land is used for dairy production and as a nature reserve for migratory birds and regional species.
As part of his commitment to producing ever better coffees, Juan Diego is always seeking new ways to enhance and expand the facilities and . All processing is done on-site at the farm, which presents challenges due to the high altitude and its associated swings in temperature and humidity. To manage this, Juan Diego employs a variety of drying techniques: some lots are patio dried, others are shade dried, and some utilize mechanical dryers. Most recently, he has built African-style raised beds in a flat area with ample wind and sunlight exposure. By using tarps, he can control the exposure of the drying coffee to the elements, allowing him to precisely adjust drying times. This meticulous attention to detail underscores Juan Diego’s dedication to producing exceptional coffee at Finca El Socorro.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)
COFFEE DETAILS
Region: Palencia
Producer: Juan Diego de la Cerda
Varietal: Yellow Bourbon
Process: Fully Washed
Elevation: 1800masl
Source: Direct (via 20grams Coffee Roastery)
Roast level: 66.3 (W) / 102.8 (G) / △36.5
Roasted for: Espresso
Net weight: 200g
BACKGROUND
Finca El Socorro has been in Juan Diego de la Cerda’s family for generations, and under his tenure, it has become synonymous with the word excellence in Guatemala. Juan Diego’s commitment to excellence is evident in his consistent high placements and multiple wins at the Cup of Excellence: first in 2007, then in 2011, and again in 2020 with his Geisha variety.
Located near the town of Palencia in the Guatemala Department, the Rainforest Alliance-certified farm sits 1540 to 1860 masl and spans 700 hectares, with only 85 hectares dedicated to coffee production. The remaining land is used for dairy production and as a nature reserve for migratory birds and regional species.
As part of his commitment to producing ever better coffees, Juan Diego is always seeking new ways to enhance and expand the facilities and . All processing is done on-site at the farm, which presents challenges due to the high altitude and its associated swings in temperature and humidity. To manage this, Juan Diego employs a variety of drying techniques: some lots are patio dried, others are shade dried, and some utilize mechanical dryers. Most recently, he has built African-style raised beds in a flat area with ample wind and sunlight exposure. By using tarps, he can control the exposure of the drying coffee to the elements, allowing him to precisely adjust drying times. This meticulous attention to detail underscores Juan Diego’s dedication to producing exceptional coffee at Finca El Socorro.
(Swipe right on the carousel for breakdown. All scores allocated are from a standardized cupping 7 days post-roast and may not be representative of your final cup.)