El Socorro is a wonderful coffee that took 4th place in the 2008 Guatemala Cup of Excellence. It was the 1st place winner the previous year attesting to the uniformly high quality put out by this farm. Formerly part of Hacienda San Guayaba the land was divided and El Socorro y Annexos became a separately identified properly; however, both contiguous farms are owned and operated by father and son Juan and Juan Diego de la Cerda. This is the fourth generation of owners. There are few things of exceptional interest in the coffee from El Socorro y Annexos. Firstly, the varietal is Maracaturra, a hybrid of Caturra and large Maragogipe cultivars as the name suggests. The farm was given 16 Maracaturra seeds from Anacafe, Guatemala's coffee organization, about 10 years ago; today, this varietal has turned into a great success for El Socorro.  The other thing of note is the farm's unusual and highly effective processing technique which they have experimented with since 2005. The farm is at a high altitude - 5700 feet - and can get very hot during the day. By contrast, natural springs on the farm provide very cold water. Juan and Juan Diego came to feel that plunging the hot, freshly harvested cherries into the cold spring water was causing two problems: shock, and, extended fermentation time, both of which they felt to be injurious to the final cup. Instead, they experimented with washing the harvested coffee in warm water, settling on a temperature nearly the same as the cherries internal temperature, about 100 degrees Fahrenheit. This eased the cherries into a gradual cooling period and reduced the fermentation cycle into a 24 to 48 time span. The result is striking, an intensely fruity profile, and extremely floral.
El Socorro farm is located in Palencia, municipality of Guatemala department, 50 kilometers away from Guatemala city. All wetmill, patio sun drying and milling takes place and is controlled on the farm. The farm is certified by Rainforest Alliance and its wetmill is operated in an efficient ecological manner. The total area of the farm is 700 Hectares but only 85 hectares is used for coffee production. A like amount of land is used for dairy farming and the balance is a natural reserve, the largest in the area. It is a natural habitat for many wild regional species and migratory birds. Pine and oak are the primary trees of the reserve. Most of the animal and botanical species have been identified and documented. This coffee was vacuum packed and shipped in an inert environment per our specifications. In 2007 with a score of 93.60 points El Socorro y Annexos was awarded the prestigious Presidential Award Cup of Excellence. MICROCLIMATE CONDITIONS
Average temperature C: 22, F: 72
Type of oil and predominant element: Loamy-Sand (Loamy: balance of clay, sand and limestone)
Relative humidity %: 85
Type of shade trees: Non traditional
Beginning of harvest: January End of harvest: April Cupping Notes: Decidedly fruity and refined with delicate tropical fruit background notes. Complex, layered and smooth finish. Sophisticated coffee with considerable nuance. Roasting Notes: Very delicate, complex coffee will shine at City+. Roasting to FC or beyond will mask some of the intense fruitiness of this coffee so we recommend keeping it on the lighter, though fully developed side. Depending on your roaster, take beyond first crack but avoid the approach of second crack. 
| Volume Price |
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| Pounds | Price LB |
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| 1 | $24.12 | | 2+ | $22.91 |
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