Palencia producing area of Palencia, Guatemala-Maraka Dula Flavor and COE of Sokro Manor

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Palencia producing area of Palencia, Guatemala-Maraka Dula Flavor and COE Award winning of Sokro Manor?

Diego De La Cerda, the owner of Fican El Socorro, nicknamed Silver Fox, claims to produce the best coffee in the world. He has a long record of winning two extraordinary cups and one COTY prize, and his third extraordinary cup would have been won had not been won by Incht in 2012.

Diego De La Cerda operates two estates in Guatemala: El Socorro and Guayaba. El Socorro Manor is located in Palencia City, Guatemala Province, 50 kilometers from Guatemala City. In 1980, Juan de la Cerda Colom, the owner of the estate, began to grow coffee. He and his son, Juan Diego, are now in charge of production and are the fourth generation of the family. Sokro's pursuit of quality, from planting, harvesting to post-processing, attaches great importance to every detail.

The beans that Sokro won the CEO championship in Guatemala twice are Maracaturra, a hybrid of Kaddura and Maragogype. The beans are almost as big as beans and have the same special flavor as Rosa and Pacamara. A few years ago, Sokro expanded the estate and began to grow other beans, including Pacamara. The Baker has been on Sokro's Pacama Ramallah. In addition to these two large beans, Sokro also grows bourbon, Kaddura and Typica.

However, to enable the manor to produce high-quality coffee, it does not rely on special varieties, but on careful investment in planting and treatment. For example, in general, high-altitude manors are washed with readily available natural mountain spring water, but fresh coffee cherries that have just been harvested will inevitably take a long time to ferment under the treatment of cold spring water. The Sokro planting area is about 1700 meters above sea level and the washing plant is 1400 meters above sea level. to improve this problem, the manor uses heated water to treat raw coffee beans, thus shortening the fermentation time (36 to 40 hours) and retaining stronger fruity and floral aromas. this is a unique technology developed by Sokro. During the drying process, a little rain will ruin the whole process, and the raw beans with shells will be covered at night. The drying time is about 12-16 days.

Certified by the Rainforest Alliance, the manor attaches great importance to ecological protection, with a total area of 700 hectares, but most (55%) are nature reserves and the largest conservation area nearby, attracting many wild animals and migratory birds. the most tree species in the conservation area are pine and oak, and wild animals and birds are carefully investigated and recorded. Only 25% (about 126 hectares) of the estate is used for coffee cultivation, while the other 40% is used for other activities, growing corn, vegetables and herding dairy cattle.

Sokro takes part in the COE almost every year, regardless of where he comes from. The bean seed they are most proud of is Malakadura. The manor not only often wins prizes, but also has amazing scores, winning the championship with a score of 93.6 in 2007 and 91.53 in 2011. Although the third place in 2013, the score is also as high as 90.19. Sokro's coffee is often full of floral aromas, with sweet and sour taste of lemon and citrus, lively acidity and a lingering finish.

Region: Palencia Palencia

Manor: Sokro Manor Finca El Socorro y Anexos

Landowner: Diego De La Cerda

Area: 700 hectares; coffee farming area: 126 hectares

Bean seed: Malakadura Maracaturra

Altitude: 1400-1950 m

Average temperature: 22 °C

Annual precipitation: 1500mm

Relative humidity: 70%

Treatment: washing and drying in the sun

Harvest time: January to April

Flavor: blueberry, jasmine, milk chocolate

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88-89 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: changeable levels, clean as a whole, thin taste, long-lasting caramel sweetness in the finish, a hint of bitterness