GUATEMALA EL SOCORRO GESHA #1333

Curator's Notes

We’ve been saving this gem to release right before the holidays, and now the wait is over! We’re thrilled to bring you Guatemala El Socorro Gesha — an extraordinary light roast with dynamic flavors of jasmine, whipped pineapple sorbet, and raw honey. But we’re not the only ones excited about this coffee, El Socorro Gesha just earned 2nd place in the Guatemalan Cup of Excellence for 2021. We only have a limited number of bags — don’t miss your chance to crown your holiday table with one of the highest-scoring coffees of the year! Talk about saving the best for last….

Roaster's Notes

Guatemala, El Socorro Juan Diego de la Cerda (Farmer) Gesha Washed Process Second Place COE 2021, First in 2020 Our farm´s history dates from XIX century, when Antonio López Colom started working in the farm. It was until 1960 that Mario De La Cerda, and his wife Maria Colom (next in the successor’s line of Colom) bought a big farm composed in three properties: El Socorro, San Guayabá, and Rio Arriba. Bringing back these lands to the original family owners. His son, Juan De la Cerda Colom began managing the farm. He had always wanted to plant coffee. His father allowed him under one condition: “Never become indebted”. In 1999 Diego de la Cerda (3th generation owner) began to manage the farm and make some changes not only in the production, but also in the coffee processing. Coffee has been grown in this land since 1980. Right now the farm produces many varietals and exports coffee to more than 15 clients over the world. The richness and quality of our coffee is what makes us really proud. We have caused plenty of positive impact on surrounding land where people, are aware of our work ethic and love working with us. There are many workers that are constantly looking forward for job openings at our land sight. The farm is located at a very high altitude which allows the coffee to have an exceptional quality and taste. Traditionally, coffee plants were grown under shade trees. We have left the 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. Over the last 15 years, our milling process has evolved. Instead of using cold water, we 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.). We do take a lot of care managing our plantations, making sure that the coffee trees receive all the nutrition and pest control needed https://farmdirectory.cupofexcellence.org/listing/2a-el-socorro-guatemala-2021/