The Tasting Collection consists of six 2oz pouches of coffee—the perfect size for a standard Chemex brew to share with another coffee fanatic. Here are the lots you will find in the collection:

• Gesha Washed: Having placed first in the Guatemala Cup of Excellence in 2020 and 2023, this Gesha lot is truly special. Soft, floral, fruity, and delicate.

• Laurina Washed: This rare Bourbon mutation with about half the normal caffeine content of Coffea arabica is nutty and silky-sweet.

• Maracaturra Natural: El Socorro constructed raised drying beds several years ago in order to produce more honeys and naturals, like this complex, creamy cup.

• Pacamara Washed: Smooth and sweet with mellow acidity.

• Java Washed: This perennial favorite is soft and lightly tropical, with a black tea undertone.

• Red Bourbon Washed: A classic Red Bourbon with notes of marzipan, red apple, and milk chocolate.

This limited offering roasts and ships on Mondays and Thursdays only.

Finca El Socorro is located near the town of Palencia, in Guatemala Department. It sits on steep terrain with a total of 700 hectares, or just over 1,700 acres. Though several coffee varieties are grown there, coffee trees are planted on less than 15% of the farm. Dairy farming takes up a similar amount of land, and the rest is left as a reserve for migratory birds and native species. Finca El Socorro is a Rainforest Alliance Certified farm and a model of sustainable farm management. The river that bisects the farm provides all the water for the wet mill, solar panels generate nearly all the electricity needed for daily operations, and beehives help pollinate the coffee trees more effectively and contribute to biodiversity.

The coffee is grown between altitudes of 1,550 meters and 1,860 meters, with the drying patios and wet mill located at 1,400 meters. The high altitude of the farm means hot days and cool, damp nights—ideal conditions for prized denser-bean coffee varieties. The climate does present challenges, requiring special attention to coffee processing. On our visits to the farm in Palencia, we have watched as Juan Diego coaches the pickers on proper cherry selection and constantly works in the mill to make sure the pulpers are running at peak efficiency and fermentation times are accurate. Multiple drying techniques are used, with some lots being patio-dried, others shade-dried, and most recently, on African-style raised beds. Sun and rain exposure is controlled, allowing him to extend or shorten drying times, and the new drying beds have increased production of natural and honey-process coffees on the farm.

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.