Region: Palencia, Fraijenes
Farm: Finca El Socorro
Producer: Juan Diego de la Cerda
Varietal: Yellow Bourbon, Caturra
Elevation: 1700 masl
Suggested Brewing Method: Pour Over, Chemex
Awards/Certifications: Direct Trade. Multiple COE winner
We are really excited to bring back Amarillo by Finca El Socorro whose focus on details results in incredibly high coffee quality: First Place in the Cup Of Excellence 2013; Number 4 in past years; Coffee of the Year award at SCAA in 2012. Longtime friends and partners, we will continue to share their great coffees for years to come.
Varietal Info: This year Juan Diego decided to combine all the yellow bourbon and caturra lots into one offering. This way he was able to infuse the intricacies of each of the yellow varietals into one resounding symphony of complex flavors. You will discover grilled plantain sweetness paired with the fresh brightness of tropical fruits like papaya and guava resulting from the yellow bourbon's superior acidity. We have coaxed out the softer, rounded notes of the Caturra by lengthening the yellowing stages of the roast to fully develop the sugars browning. In the end, Amarillo presents a nice marriage of pineapple and banana nectar filtered down into a clean coffee whose body and sweetness is reminiscent of piloncillo-type sugars and burnt caramels. Plus, it maintains the clean juicy finish.
Farm Info: Everything that Juan Diego does is of the utmost quality and with highest regard for the environment. Using the natural run off of from their creek, they are able to process their coffee with clean mountain water. They also recycle the coffee pulp into fertilizer for future plantings. Biodiversity isn’t just a word, but a way of life. The El Socorro farm is located in Palencia, 50 kilometers away from Guatemala City and is in its the fourth generation of owners. Juan de la Cerda and his son Juan Diego are now in charge of producing one of the best coffees of Guatemala. El Socorro’s success is the result of a strict quality control throughout the whole process, from the management of the plantation, to the picking and the wet milling. The farm has an efficient ecological wet mill. It de-pulps coffee cherries dry, then transports the coffee and its pulp mechanically and recycles the water in the process. Then, the water is treated with clean production techniques, before allowing it back into the forest.