Guatemala El Socorro y Anexos COE #4 - Roasted Twice a Month on Mondays
Jury descriptions included: complex, tart, sweet acidity, floral aftertaste, creamy, syrupy, silky, round and smooth, cranberry, long lemony lingering finish, berries, tropical fruit, caramel, strawberry and citrus fruit blossoms.
Juan de la Cerda and his son Juan Diego, 4th and 5th generation coffee farmers, are now in charge and producing one of the best coffees of Guatemala and the world.
Rainforest Alliance certified, the farm has an efficient ecological wet mill. It depulps coffee cherries in dry, it transports the coffee and its pulp mechanically and it reuses water in the process. Then, 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 and we have obtained satisfactory results. Drying of coffee is done in patios.
In 2007, a coffee lot of the farm was 1st place in the Cup of Excellence. With a score of 93.60 points, it was awarded with the prestigious Presidential Award.
