El Socorro farm is located in Palencia, municipality of Guatemala department, 50 kilometers away from Guatemala city, with an annual production of 1000 (69-Kg bags). It stands at 5050 – 6100 feet above sea level the type of soil is loamy sandy. The harvest season is from January to April.
The farm used to be part of Hacienda San Guayaba, in 1968, 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 to produce one of the best Guatemala n coffees.
Our success is the result of a strict quality control during whole process, since the management of the plantation, handpicking, wet mill and drying coffee.
The farm has an efficient ecological wet mill. It depulps coffee cherries in dry, transports coffee mechanically and it reuses water in the process. The water is treated with clean production techniques, before throwing it away. Since 2005, we have been working on tests to uniform the fermentation process using hot water and we have obtained satisfactory results. We dry our coffee in patios and in a greenhouse.
Location: Guatemala , Palencia
Area: 750 ha
Altitude range: 5050 – 6100 feet
Type of soil and predominant element: Loamy-Sandy
Shade trees: Non traditional
Average temperature: 23°C
Annual rainfall: 1500mm
Relative humidity: 60%
Coffee production characteristics:
Harvest season: January to April
Drying process: Sun
Annual production: 1,000(69-Kg bags)
Cup of Excellence® 2007, Cup of Excellence® 2008, Cup of Excellence® 2009, Cup of Excellence® 2011
Cup of Excellence® 2007 Presidential Award
Cup of Excellence® 2011 Presidential Award
Coffee of the Year, Best Origin Coffee Winner – SCAA 2011
|Farm Name||El Socorro Y Anexos|
|Farmer/Rep.||Cercol, S. A. / Juan Diego de la Cerda|
|Size (30kg boxes)||15|
|Farm Size||750 hectares|
|High bidders||Solberg & Hansen AS|