Guatemala - El Socorro

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ORIGIN - Palencia, Guatemala
FARM - El Socorro y Anexos
ALTITUDE - 1.650-1.800 m.
VARIETY - Yellow Bourbon
PROCESS - Washed
FLAVOR - Almond, Grape & Maple syrup

Finca El Socorro’s history is a long and complicated one. Originally the farm dates back to the
19th century, when Antonio López Colom started working on it. In the 1960s, it were Mario De
La Cerda and his wife Maria Colom (next in the successor’s line of Antonio Lopez Colom) who
bought a big farm that consisted of three different properties: El Socorro, San Guayabá, and Rio
Arriba. Their son Juan De La Cerda Colom began managing this farm and as he had always
wanted to plant coffee in this location, his father allowed him to take over and plant coffee under
one condition: “Never become indebted”.
In 1999 Diego de la Cerda (3th generation owner, pictured below) began to manage the farm and
made some changes in the production and coffee processing, always with quality as the priority.
Nowadays the farm produces many coffee varietals and has become successful and appreciated
worldwide.




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