This coffee offers a delightful range of nuanced flavors, including delicate hints of citrus, stewed red fruit (like cherry), and green apple. These are complemented by notes of cocoa powder, macadamia nut, marshmallow, and molasses. Its balance of complexity, body, and sweetness renders it an exceedingly accessible cup that can be enjoyed by all.

Origin & Producer 

Finca El Socorro has been in Juan Diego's family for three generations. Under his leadership, the farm has become known for producing high-quality specialty coffee, receiving recognition in Guatemala's Cup of Excellence. From 2007 to 2021, coffees from the farm were consistently ranked in the top 20 of the competition, and in 2020 and 2021, Juan Diego's Gesha variety came in first and second place.

Juan Diego is always exploring new ways to improve his coffees and expand his offerings. While mainly known for Bourbon, Java, Maracaturra, Pacamara, and Gesha varieties, he also sets aside smaller lots to experiment with less established varieties to see how they perform on the farm.

This coffee is the Maracaturra variety, a hybrid between a giant Maragogype bean and the more traditional and sweet Caturra variety.

Processing 

All processing is done on the farm. After harvest, the coffee is sent off to a wet mill, where it undergoes an 18-hour fermentation process followed by 7 days of drying in the sun.  Resting time after drying ranges from 75 to 90 days, until the coffee reaches a stable moisture content. Juan Diego closely monitors the coffee at all stages of processing to ensure only the best is set for export.