La storia di questo caffè
El Socorro farm is located in Palencia, municipality of Guatemala department, 50 kilometers away from Guatemala city, with an annual production of 1000 (69-Kg bags). It stands at 5050 – 6100
feet above sea level the type of soil is loamy sandy. The harvest season is from January to April. The farm used to be part of Hacienda San Guayaba, in 1968, Dr. Mario de la Cerda and his wife Maria Colom de la Cerda bought it back to the family. In
1980, his son Juan de la Cerda Colom began to plant coffee. This is the fourth generation of owners. Juan de la Cerda and his son Juan Diego are now in charge to produce one of the best Guatemala coffees.
Our success is the result of a strict quality control during whole
process, since the management of the plantation, handpicking, wet mill and drying coffee.
The farm has an efficient ecological wet mill. It depulps coffee
cherries in dry, transports coffee mechanically and it reuses water in the process. 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 using hot water and we have obtained satisfactory results. We dry our coffee in patios and in a greenhouse.