Guatemala El Socorro Maracaturra
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About Guatemala El Socorro Maracaturra
New crop arrived mid September 2016 in grainpro.
Guatemala El Socorro y Anexos is multi award winning farm located within a half hour of Guatemala City in the town of Palencia. We have offered this coffee in the past and are fortunate enough to have procured it once again this year after a few years of its absence. At El Socorro y Anexos they grow a varietal called Maracaturra, an unusual hybrid that is formed by crossing very large Maragogype beans with the refined flavors of Caturra - a dwarf Bourbon that has its origins east of Africa. The farm began planting this varietal about 15 years ago and expanded production of it after having attained top rankings in the Guatemala Cup of Excellence competition. The competition, which has hundreds of submissions, is held once a year and seeks to find the best coffees in a given country. The winner's coffee are then sold at private, international live auctions.
- Farmer: Juan Diego De La Cerda
- Location: Guatemala, Palencia
- Area: 750 ha
- Altitude range: 5050 - 6100 feet
- Type of soil: Loamy-Sandy
- Shade trees: Non traditional
This is 'washed' process coffee, meaning that the fruit pulp is washed away. Coffee is fruit and the cherries, once ripe and harvested, have their outer skin removed by a specialized machine. The beans, really the cherry's seeds, are encased in the center of the fruit's flesh which ferments over the course of a day or two and is then washed away before being dried. But El Socorro, has very unusual processing technique beyond this standard format. They believe that the warm fruit gets shocked with cold water during this process so they place the just picked cherries into a bath of warm, equal temperature water and let them cool gradually before being introduced to the full washing process. They attribute much of their accomplishment to this technique. The farm's success is the result of a strict quality control during whole process, since the management of the plantation, handpicking, wet mill and drying coffee is all done on the farm.
Cup Characteristics: Decidedly fruity and refined with delicate tropical fruit background notes. Complex, layered and silky smooth finish. Sophisticated coffee with considerable nuance and layers of flavor and texture. This a big, flavorful varietal that also delivers on acidity and finesse.
Roasting notes: A lighter style roast will highlight the coffee's lively flavors and going a bit darker, pulling as the coffee just begins second crack, will accentuate the jammy texture that this varietal offers.
Awards and recognitions:
2015 Cup of Excellence® Winning farm - 3rd place
2012 Cup of Excellence® Winning farm - 2nd place
2011 Cup of Excellence® Winning farm - 1st place
Cup of Excellence® 2009
Cup of Excellence ® 2008
Cup of Excellence® 2007
Coffee of the Year, Best Origin Coffee Winner - SCAA 2011
Guatemala coffee facts:
Population (2006): 12.3 Million People
Coffee Production: 3.93 Million bags (60 kg)
Country bag capacity: 150 pounds
Domestic Consumption: 1.7 Million bags per year
Coffee Export: 3.8 Million Bags
Cultivated Area: 250,000 Hectares
September to April
Arabica Introduced: Coffee introduced by the Jesuits
in the late 18th century and the coffee industry later developed
by German immigrants in the mid 19th century.
Specialty Coffee Regions:
Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, San Marcos
Botanical Varietals: Arabigo, Bourbon, Typica, Catura, Catuai, Catimur, Maragogype, RobustaArabigo, Bourbon, Typica, Catura, Catuai, Catimur, Maragogype, Robusta
This relatively small country produces some of the world's top coffees and offers a variety of coffee experiences. Each region has distinct taste profiles, each of which is enhanced, as always, by the care and attention brought by the farm in growing methodology.
There are more than 60,000 small coffee farms in Guatemala with over 30% of the population engaged in the coffee industry.