Guatemala El Socorro y Anexos Red Bourbon

  • Guatemala El Socorro y Anexos Red Bourbon
  • Guatemala El Socorro y Anexos Red Bourbon
  • Guatemala El Socorro y Anexos Red Bourbon
  • Guatemala El Socorro y Anexos Red Bourbon
  • Guatemala El Socorro y Anexos Red Bourbon

Cup Characteristics: Key lime, mild melon sweetness with honey mouthfeel. Notes of green apple flavor and acidity mixed with a sweet, smooth finish. Jammy, structured and approachable.

$14.99 per pound

This product is currently unavailable as there is a limited staff working due to the COVID-19. We are able to only sell and ship the items shown in the Quick Ship section at this time.

We have offered several coffees from the El Socorro y Anexos in past years, and are fortunate enough to have procured it once again. The multi award winning farm is located within a half hour of Guatemala City, in the town of Palencia. The land was bought by Mario de la Cerda in 1960 as part of Hacienda San Guayaba, and later split off to become a separately identified property. Today, both farms are owned and operated by a father and son team, Juan and Juan Diego de la Cerda. The El Socorro farm is certified by Rainforest Alliance, and all wetmill, drying and milling is done on site. The farm is a total of 700 hectares, but only 85 are used for coffee production. A like amount of land is used for dairy farming, and the balance is a nature reserve for wild regional species and migratory birds.

Of note is the farm's unusual and highly effective processing technique for all of their coffee. The farm is at a high altitude, and can get very hot during the day. By contrast, the natural springs on the farm used in the wetmill provide very cold water. Juan and Juan Diego came to feel that plunging the hot, freshly harvested cherries into the cold spring water was causing two problems: shock and extended fermentation time, both of which they felt to be injurious to the final cup. Instead, they experimented with washing the harvested coffee in warm water, settling on a temperature nearly the same as the cherries' internal temperature (about 100°F). This eased the cherries into a gradual cooling period and reduced the fermentation cycle to a 24-48 hour time span. The result is a striking, intensely fruity and floral profile.

This thoughtful approach to coffee preparation has not gone unnoticed. El Socorro y Anexos has won an award in the Cup of Excellence Competition 8 times in the past 12 years, and even placed first in 2007 and 2011. While this specific offering has not won an award, we think this coffee still shows the care and attention common to the award winners.

  • Department: Guatemala
  • Municipality: Palencia
  • Altitude: 5050-6100 Feet above sea level (1540-1860 masl)
  • Coffee Variety: Red Bourbon
  • Processing: Washed
  • Harvest: January-April
This coffee will be our main offering from Guatemala for the 2019/2020 season.