EL SOCORRO GEISHA

GUATEMALA

WASHED GEISHA

This is our first year working with coffee from Finca El Socorro, and we couldn’t be more excited. We’ve got our hands on three incredible varieties: Geisha, Maracaturra, and a rare natural mutation of Maracaturra called Purpuracea.

El Socorro is known for its outstanding quality and consistency, earning top spots in the Guatemalan Cup of Excellence year after year. The farm is run by Juan Diego de la Cerda, a third-generation producer who has spent the last 15 years refining every part of the process. He’s expanded the farm’s variety selection and introduced techniques that make their coffees not just unique but incredibly stable in quality.

One of the things that makes their washed coffees stand out is how they use hot water after milling to speed up fermentation. Juan Diego believes that shortening fermentation time helps maintain the bean’s density, which leads to a cleaner, more expressive cup.

Finca El Socorro has become a household name in Guatemalan specialty coffee, winning the Cup of Excellence three times so far. Their Geisha took the top spot in 2020, and over the years, they’ve consistently placed among the best. If you’re drinking a coffee from El Socorro, you know you’re in for something special.

The farm is located near Palencia, Guatemala, covering 700 hectares, but only 85 hectares are used for coffee. Another large section is dedicated to dairy farming, while the rest is a nature reserve for migratory birds and local wildlife. Sitting at an altitude of 1540 to 1860 m, the farm provides the perfect conditions for dense, high-altitude beans with amazing complexity.

All the processing happens on-site, which is key to maintaining quality. High-altitude drying can be tricky, since warm days and cool, humid nights can cause inconsistent drying times. To work around this, Juan Diego mixes different drying techniques. Some lots are patio dried, others are shade dried, and mechanical dryers are used when needed. More recently, he’s built African style raised beds in a separate area with plenty of wind and sunlight, giving him even more control over how the coffee dries.

With this level of care and attention to detail, it’s no wonder Finca El Socorro produces some of the best coffees in Guatemala. We’re thrilled to be working with them this year and can’t wait for you to try these amazing coffees.

POMELO ACIDITY
STONE FRUIT SWEETNESS
SILKY MOUTHFEEL
FLORAL AFTERTASTE

FARM : EL SOCORRO
PRODUCER : DIEGO DE LA CERDA
VARIETAL : WASHED GEISHA