Introduction to the Manor of Malakadura, Guatemala, Sokoro, Guatemala

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Guatemala Sokro Malakadura

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.

Award record of Sokro Manor

2015 Guatemala extraordinary Cup (COE) third place

2013 Guatemala extraordinary Cup (COE) third place

2012 Guatemala extraordinary Cup (COE) second place

2011 Guatemala extraordinary Cup (COE) first place and President's Award

2011 American Fine Coffee Association (SCAA) Coffee of the year (COTY)

2010 Guatemala extraordinary Cup (COE) fourth place

2009 Guatemala extraordinary Cup (COE) 10th place

The third and fourth place of the 2008 Guatemala extraordinary Cup (COE)

2007 Guatemala extraordinary Cup (COE) first place

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 the 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 fermentation time (36 to 40 hours) and retaining stronger fruit and flower aromas. this is a unique technology developed by Sokro. During the drying process, a little rain will ruin the whole process, and the green beans 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 notes of lemon and citrus, lively acidity and a lingering finish.