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. Earlier this year, Juan Diego was rewarded again, finishing in the top 5 of the Coffee of the Year competition.
This year, Finca El Socorro, had been working hard to expand the farm and increase the production by planting several new varieties, including Pacamara. The expansion is only one part of the farm’s changes this year, as they have been working to improve the milling and drying on the patio as well. The coffee is grown at over 1700 meters, and the wet mill is located at nearly 1400 meters which requires special attention at all times to achieve quality coffee due to the elevation.
On our recent visit, we watched as Juan Diego coached the pickers on proper cherry selection and constantly tweaked things in the mill to make sure the pulpers were running at peak efficiency and fermentation times were accurate. Drying at this altitude requires a non-stop 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 thats 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.