(12 ounces) Cup Characteristics: Banana, walnut, maple syrup.
Aromas of tropical fruit and hints of maple syrup. Banana split sundae meets walnut fudge brownie. Delightfully clean finish that hugs the tongue.
SUGGESTED BREWING METHOD: Chemex,or pour over.
FARM INFO: This micro lot is an extremely special offering and one that is close to my heart. Having had a chance to walk ...
read more through this same lot, during my sourcing trip in February, and taste by hand some of these amazing yellow caturra cherries, I assure you of an amazing coffee experience. The cup profile for this coffee is pretty darn mind-blowing and not seen in most places. The yellow caturra reveals itself in an almost cooked plantain like note, while the strength of the cup is in the balance of flavors. Maple syrup and banana walnut cupcakes...sound pretty good to you?
Everything that Juan and Juan Diego do is of utmost quality and with high regard to the environment. From using the natural run off of from their creek, they are able to process their coffee with clean mountain water, as well as recycle the coffee pulp into fertilizer for future plantings. Biodiversity isn’t just a word, but a way of life. The El Socorro farm is located in Palencia, municipality of Guatemala department, 50 kilometers away from Guatemala city. The farm used to be part of Hacienda San Guayaba, property of Antonio López Colom in 1905. After he died, it was inherited to the youngest son Julio Colom Gómez Carillo, who sold it. For many years it was owned by different people until 1968, when Dr. Mario de la Cerda and his wife Maria Colom de la Cerda bought it back to the family. In 1980, his son Juan de la Cerda Colom began to plant coffee. This is the fourth generation of owners. Juan de la Cerda and his son Juan Diego are now in charge of producing one of the best coffees of Guatemala. El Socorro’s success is the result of a strict quality control throughout the whole process, from the management of the plantation, to the picking and the wet milling. The farm has an efficient ecological wet mill. It de-pulps coffee cherries dry, then transports the coffee and its pulp mechanically and recycles the water in the process. Then, the water is treated with clean production techniques, before allowing it back into the forest.
Diego runs Both of his farms, El Socorro and Guayaba with a focus on the details.The results speak loudly as to his obsession with quality. #1 in the Cup Of Excellence this year, #4 in past years and even a Coffee of the Year award at SCAA this year. Longtime friends and partners, we will continue.
|
| Roast: |
Medium Light |
| Body: |
Medium light |
| Acidity: |
Clean, medium, sweet |
| Notes: |
Banana split sundae meets walnut fudge brownie. |
| Farm: |
El Socorro |
| Farmer: |
Juan Diego de la Cerda |
| Elevation: |
1700 meters |
| Location: |
Guatemala |
| Varietal: |
Yellow Caturra |
| Process: |
Washed |
|
|
