A supple and complex coffee with waves of fruit, chocolate, and savory notes. Aromas of Swiss chocolate and poached pear invite you into the cup, where papaya and malt harmonize, backed up by the juiciness and acidity of red grapefruit. The rich and complex body lingers in the savory, slightly cooling finish of clove and tarragon. Sweet, tart, elusive and captivating.
Producer: Juan Diego de la Cerda
Farm: Finca El Socorro
Region: Guatemala Department, Guatemala
Altitude: 5900-6200 feet
Notes: Red Grapefruit, Malt, Poached Pear
This is the first harvest of a lot that was planted a few years ago in El Socorro's Las Marias plantation, near the farmhouse, above and to the west of a large plot of beautiful blue hydrangeas. 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.
El Socorro has proven to be one of the best coffee farms in Guatemala year after year. In 2007, it won 1st place in the Guatemala Cup of Excellence for the first time and took 4th place in the same competition in 2008. In 2011, El Socorro's Maracaturra lot won the Guatemala Cup of Excellence Competition. 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, and we're proud to continue offering El Socorro's excellent coffees year after year.