Finca El Socorro, owned by Juan Diego de la Cerda and his family, has proven itself to be one of the best coffee farms in Guatemala. In 2011, the Maracaturra variety from El Socorro won 1st place in the Guatemala Cup of Excellence. In 2012 Juan Diego was awarded again, finishing in the top five of the Coffee of the Year competition. Most recently, El Socorro's washed Gesha took first place in the 2020 Cup of Excellence.
Juan Diego has worked hard to expand the farm, increase production by planting several new varieties, and improve milling and Make drying on the patio. The coffee is grown at over 5,500 feet and the wet mill is located at nearly 4,600 feet, which requires special attention at all times to achieve quality coffee due to the elevation.
Coffee cherries at Finca el Socorro y Annexos
On our visits to the farm in Palencia, we have watched as Juan Diego coaches the pickers on proper cherry selection and constantly works in the mill to make sure the pulpers are running at peak efficiency and fermentation times are accurate. Drying at this altitude requires a constant attention to detail, as the process is slow and even a little rain can damage the processed parchment. Each night the parchment is swept up and covered to protect it from any rains that may occur. Quality is the highest priority for everyone at Finca El Socorro and that’s why we love working with Juan Diego, his family, and the staff.
Juan Diego de la Cerda with raised drying beds
Juan Diego recently built raised drying beds, which will allow him to produce more natural and honey-process coffees on the farm.
Finca El Socorro Y Anexos is a Rainforest Alliance Certified farm and they go to great lengths to ensure that they are producing coffee in an environmentally sustainable manner.