Finca El Socorro, owned by Juan Diego de la Cerda and his family, has proven itself to be one of the best coffee farms in Guatemala. In 2011, the Maracaturra variety from El Socorro won 1st place in the Guatemala Cup of Excellence. It took 1st place in the same competition in 2007. In 2012 Juan Diego was rewarded again, finishing in the top 5 of the Coffee of the Year competition.
Finca El Socorro has worked hard to expand the farm, increase production by planting several new varieties, and improve the milling and drying on the patio. The coffee is grown at over 5500 feet and the wet mill is located at nearly 4600 feet which requires special attention at all times to achieve quality coffee due to the elevation.
On our visits to the farm, we have watched as Juan Diego coaches the pickers on proper cherry selection and constantly works in the mill to make sure the pulpers were running at peak efficiency and fermentation times are accurate. Drying at this altitude requires a constant attention to detail as the process is slow and even a small rain can damage the already processed parchment. Each night the parchment is swept up and covered to protect it from any rains that may occur. Quality is the highest priority for everyone at Finca El Socorro and that’s why we love working with Juan Diego, his family and the staff at Finca El Socorro.
Finca El Socorro Y Annexos is a Rainforest Alliance Certified farm and they go to great lengths to ensure that they are producing coffee in an environmentally sustainable manner.
Traveling to origin is one of many unique privileges within the specialty coffee industry. The opportunity to work along side respected coffee producers is always a learning experience, and we’ve crafted these trip reports to keep you in the loop.
2014 Trip Report