3 x 284g
EL SOCORRO-MARACATURRA Filter by Five Elephant
Juan de la Cerda and his son Juan Diego have a very efficient system of ecological wet milling, where cherries are de-pulped with a dry process the same day as picking, then fermented in tanks for 36-40 hours. The coffee is then transported mechanically and sun-dried on patios for 12-16 days. El Socorro is one of only three coffee farms in Guatemala that have repeated the 1st place in the Cup of Excellence program. Needless to say the quality of this coffee is outstanding and we were very excited for the opportunity to visit Juan Diego at his farm earlier in February this year.
Producer: Juan Diego de La Cerda
Farm: Finca El Socorro
Harvest: Current Crop
Origin: Palencia, Guatemala
Growing Conditions: 1.700-1.800 masl
Botanical Variety: Marracaturra
Process: Dry de-pulping, ecological wet milling and sun dried on patios.
Flavor Description: Blueberries, jasmine and milk chocolate.
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