Description

Overview:

El Socorro farm is located in Palencia, municipality of Guatemala department, 50 kilometers away from Guatemala city, with an annual production of 1000 (69-Kg bags). It stands at 5050 – 6100 feet above sea level the type of soil is loamy sandy. The harvest season is from January to April.

The farm used to be part of Hacienda San Guayaba, in 1968, Dr. Mario de la Cerda and his wife Maria Colom de la Cerda bought it back to the family. In 1980, his son Juan de la Cerda Colom began to plant coffee. This is the fourth generation of owners. Juan de la Cerda and his son Juan Diego are now in charge to produce one of the best Guatemala n coffees.

Our success is the result of a strict quality control during whole process, since the management of the plantation, handpicking, wet mill and drying coffee.

The farm has an efficient ecological wet mill. It depulps coffee cherries in dry, transports coffee mechanically and it reuses water in the process. The water is treated with clean production techniques, before throwing it away. Since 2005, we have been working on tests to uniform the fermentation process using hot water and we have obtained satisfactory results. We dry our coffee in patios and in a greenhouse.

Geographic characteristics:

Location: Guatemala , Palencia

Area: 750 ha

Altitude range: 5050 - 6100 feet

Type of soil and predominant element: Loamy-Sandy

Shade trees: Non traditional

Climatic characteristics:

Average temperature: 23°C

Annual rainfall: 1500mm

Relative humidity: 60%

Coffee production characteristics:   

Harvest season: January to April

Drying process: Sun

Mill: Wet

Annual production:  1,000(69-Kg bags)

Previous Awards:

Cup of Excellence® 2007, Cup of Excellence® 2008, Cup of Excellence® 2009, Cup of Excellence® 2011

Other:  

Cup of Excellence® 2007 Presidential Award

Cup of Excellence® 2011 Presidential Award

Coffee of the Year, Best Origin Coffee Winner – SCAA 2011

Farm Information
  • Farm Name
    El Socorro Y Anexos
  • Farmer
    Cercol, S. A. / Juan Diego de la Cerda
  • Altitude
    1540-1860 masl
  • Farm Size
    750 hectares
Score
  • Score
    88.08
  • Rank
    10
Lot Information
  • Year
    2009
  • Processing System
    Sun
  • Variety
    Pacamara
  • Overall
    elegant silky mouthfeel, balanced, juicy, velvety smooth body, creamy
  • Aroma / Flavor
    caramel, almond, peach, apricot, chocolate, floral, malt, maple, sweet earth, mango, nutty
  • Acidity
    mild, delicate, malic, mellow, dry vermouth, refined acidity
Location

Palencia, Guatemala