The Fine Coffee Variety of Guatemala-the Exploration of Maraka Dula Variety in Socoro Manor

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The average altitude of Guatemala is high, so most of its coffee beans have a relatively hard texture, which is elegant, sour, clean, and layered, as well as sour apple, berry, jasmine, orange peel, green pepper, sweet and sour fruit, sweet chocolate, and even smoky aftertaste. The use of heavy to medium-deep baking can stimulate its rich taste and deep taste.

The farm is located in Palencia, 50 kilometers from Guatemala City. The farm became part of Hacienda San Guayaba in 1905. Over the years, until 1968, it was owned by different people, when Dr. Mario de la Cerda Colom and his wife bought it home. In 1980, his son Juan de la Cerda Colom started growing coffee. This is the fourth generation of owners.

Juan de la Cerda Colom and his son Juan Diego de la Cerda Colom are now in charge of producing one of the best coffee in Guatemala. El Sokoro's success is the result of strict quality control from the whole process. The farm has an efficient ecological wet mill. It dries the coffee cherries, then transports the coffee and pulp mechanically, and recycles water in the process. Then, clean production technology is used to treat the water, and finally return to the forest.

The coffee grown by Mr. Juan de la Cerda Colom and his son Juan Diego has won numerous international awards and many COE (Cup of Excellence awards) awards, resulting in their continuous research and efforts to produce high-quality and excellent coffee every year. In the past few years, they have made a very important evolution and transformation in the handling of coffee. The traditional process of fermentation with cold water is replaced by the use of warm water for fermentation.

Warm water fermentation allows coffee beans to maintain their density and ensure that the ingredients (sugars, oils, etc.) are not lost, while shortening the fermentation process. At high altitudes, even in warm weather, the water temperature is very low, and the low water temperature will slow down the fermentation process of coffee beans. When introducing water into the fermentation tank, Socoro Manor uses solar panels to heat up the water before adding it, which gives the coffee a bright and delicate flavor.

Origin: Palencia, Guatemala

Variety: Malakadura

Processing method: improved water washing method (in the cleaning step, Socoro Manor uses isothermal water soaking and washing and natural cooling so that the coffee berries will not be adversely affected by sudden changes in temperature)

Altitude: 1500-2100 m

Acidity: high alcohol: medium

Flavor: dark chocolate and plum flavor, with honey-like sweetness in the end

Harvest time: January to April

Rainfall: 2000~3000mm

Shade trees: non-traditional

Soil type: Loamy-Sandy