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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Guatemala - El Socorro Gesha

Location: Guatemala, Palencia
Farm: El Socorro
Producer: Diego De La Cerda
Varietal: Gesha
Growing Altitude: 1850 masl
Processing Method: Washed Processed
Harvest: March - April 2021
Product: Limited
Flavour Notes: Nectarine, Melon & Jasmine

 

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 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.

 

Espresso Brewing Advice & Recipe:

All of our espresso recipes are designed using a Modbar AV, the model of espresso machine that we use in our Showroom.

We recommend a dose of 20g of coffee, a final yield of 60g (1:3) in a time of 20-25s. We recommend a grind setting of 4.

Dose and distribute carefully using a scale capable of reading to an accuracy of 0.1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'. We recommend using a dosage within +/-1g of the size of the basket.

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Filter Brewing Advice & Recipe:

All filter recipes are based on our own April Brewer, a flat-based brewer using our own April paper filters. These recipes reflect the approach to filter coffee served in our Showroom.

When brewing this coffee, we recommend a dose of 12g of coffee, a volume of 200g of brewing water and a total brew time of 2:30-3:30. We recommend a grind size of 9,2. We used a water temperature of 91°C.

Begin your brew with an initial 100g pour, using the temperature of brew water specified in your recipe. Use your first 40g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique. Continue your pour by completing the final 60g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time of 2:30-3:30. You can see below an example of the pouring structure:

- 40g Circle Pour - 60g Center Pour (0:00)

- 40g Circle Pour - 60g Center Pour (0:35)

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.