Guatemala - El Socorro - Gesha
Location: Guatemala, Palencia
Farm: El Socorro
Producer: Diego De La Cerda
Harvest Date: February 2022
Received Date: November 2022
Growing Altitude: 1800 meter
Processing Method: Washed
Total Volume Ordered: 600 kg
Roast: Light Roast
Flavour Notes: Nectarine Melon & Jasmine
These recipes reflect the approach to coffee served in our Showroom.The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Ditting Sweet Lab 804 or a Mahlkonig EK43. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
About the farm
El Socorro is a farm known for its consistent quality and exceptional stability, placing highly over consecutive years in the Guatemalan Cup of Excellence competitions. Diego is a third generation farmer, having held the reigns at the farm for last 15 years, during which the number of varietals on offer have increased and the production methods have become more consistent and unique.
El Socorro produce fantastically clean washed processed coffees, utilising hot water following the milling process to accelerate the fermentation. Diego believes that reducing the fermentation time maintains the optimal density of the bean leading to a greater cup quality.
This is the second year that we are working with coffee from El Socorro and we are very excited to welcome the team into the april Partner Farmer family.
About the coffee
This particular lot of Gesha is undoubtably an outstanding coffee. Not only does it fit the profile perfectly for our preference of clean and floral washed Gesha, but it also performed incredibly well during the most recent Guatemalan Cup of Excellence competition, placing 2nd with a cup score of 90.1 overall.
This is the first year that we are working with coffee from El Socorro and we are very excited to welcome the team into the april Partner Farmer family.
Learn more about this varietal on the World Coffee Research.