A supple and complex coffee: aromas of raisin, maple, and mulled wine invite you into the cup, where peach and chocolate flavors harmonize with a lilac note and kumquat acidity. The round body resolves into a satisfying finish of clove and chocolate.
Producer: Juan Diego de la Cerda
Farm: Finca El Socorro
Region: Guatemala Department, Guatemala
Altitude: 5,900-6,200 feet | 1,798-1,890 masl
Notes: Raisin, Clove, Peach
This is the third harvest of a lot that was planted a few years ago in El Socorro's Las Marias plantation, above a large plot of beautiful blue hydrangeas near the farmhouse. The windy, east-facing slope is shaded in the afternoon.
Java was one of several lots in the Las Marias plantation in which polymers were placed in the planting holes to aid in water absorption, reducing the need for irrigation. Java has had excellent results with this system.
Java has been cultivated since at least the early 19th century, when Dutch traders introduced it (via Ethiopia) to the Indonesian island that gives it its name. Around 1990 Java was introduced to Costa Rica by the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). Java is now known for being tolerant to disease and performing particularly well at high altitudes in Central America.
With a first-place finish in the 2020 Guatemala Cup of Excellence (with a washed gesha), Juan Diego de La Cerda's Finca El Socorro continues to prove itself one of the best coffee farms in Guatemala.
In 2007, it won first place in the Guatemala Cup of Excellence for the first time and took 4th place in 2008. El Socorro took first place again in 2011 with the Maracaturra lot. Then, in 2012, Juan Diego finished in the top five in the Coffee of the Year competition. Such consistent results made us jump at the chance to become Direct Trade partners with Juan Diego nearly a decade ago, and we're proud to continue offering El Socorro's excellent coffees year after year.