Thumbnail Filmstrip of Guatemala El Socorro Pacamara Honey Images
About Guatemala El Socorro Pacamara Honey
Of note is the farm's unusual and highly effective processing technique for all of their coffee. The farm is at a high altitude, and can get very hot during the day. By contrast, the natural springs on the farm used in the wetmill 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°F). This eased the cherries into a gradual cooling period and reduced the fermentation cycle to a 24-48 hour time span. The result is a striking, intensely fruity and floral profile.
This thoughtful approach to coffee preparation has not gone unnoticed. El Socorro y Anexos has won an award in the Cup of Excellence Competition 8 times in the past 12 years, and placed first in 2007, 2011 and 2020. While this specific offering has not won an award, we think this coffee still shows the care and attention common to the award winners.
Pacamara is a hybrid of two coffee varietals: Pacas, which is a Bourbon mutation, and Maragogipe, which is a Typica mutation. It was developed in the late 50's by the Salvadoran Coffee Research Institute (ISIC). The mixture at its best produces very deep, brothy flavors that always seem reminiscent of dark fruit like plums, raisins and prunes. This coffee is honey processed, meaning the outer skin and a partial amount of pulp is removed during milling before being dried. The remaining pulp dries on the seed and imparts some fruit flavor, not as much as a full natural and not as absent as with washed processing.
- Department: Guatemala
- Municipality: Palencia
- Altitude: 5050-6100 Feet above sea level (1540-1860 masl)
- Coffee Variety: Pacamara
- Processing: Honey, partial pulp removal
- Harvest: January-April
Cup Characteristics: Flavors of cola, black cherry, chestnut and graham cracker. Very clean, clear cup with a silky, slightly chewy finish.
Vanilla and peanut aromas. Extremely sweet cup, some lychee. Not typical Pacamara dark fruit flavors but rather big fleshy fruit like pear and peach. The flavors deepened as the coffee cooled. Juicy and vibrant.
Roasting Notes: This very delicate, complex coffee will shine at City+. Roasting to Full City 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 1st Crack but avoid the approach of 2nd Crack.
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.