Origin & Producer
Producer: Juan Diego de la Cerda
Farm: Finca El Socorro, located in Palencia, Guatemala Department—just under half an hour from Guatemala City
Heritage & Landscape: The farm spans about 700 hectares, but only around 85 hectares are dedicated to coffee, with the rest preserved as dairy land and a nature reserve, showcasing a commitment to sustainability
Terroir & Sustainability
Altitude: Between 1,540 and 1,860 meters above sea level—a high elevation that encourages dense bean growth and nuanced flavor development
Environmental Practices: The farm is Rainforest Alliance certified, emphasizing biodiversity and eco-conscious farming. Innovative energy solutions like solar power, water from natural springs, and beehives support ecosystem health and farm efficiency
Varietal & Processing
Varietal: Pacamara, a notable hybrid of Pacas and Maragogipe developed by the Salvadoran Institute of Coffee Research.
Processing: Natural (sun-dried whole cherry) process, handled entirely on-site using multiple drying methods—including patios, shade, mechanical dryers, and raised beds—ensuring careful quality control
Flavour Profile
Described as “Big berry”, with vibrant fruit character and medium body
Common tasting notes include nectarine, honey, melon, along with clean, fruit-forward clarity and fullness
Summary Table
Producer / Farm Juan Diego de la Cerda, Finca El Socorro, Palencia, Guatemala
Elevation 1,540–1,860 masl
Farm Size ~700 ha total, ~85 ha dedicated to coffee
Varietal Pacamara
Process Natural, with diverse on-site drying techniques
Sustainability Rainforest Alliance certified; solar, water management, biodiversity
Flavour Notes Big berry profile—nectarine, honey, melon; medium body, clean finish
Origin & Producer
Producer: Juan Diego de la Cerda
Farm: Finca El Socorro, located in Palencia, Guatemala Department—just under half an hour from Guatemala City
Heritage & Landscape: The farm spans about 700 hectares, but only around 85 hectares are dedicated to coffee, with the rest preserved as dairy land and a nature reserve, showcasing a commitment to sustainability
Terroir & Sustainability
Altitude: Between 1,540 and 1,860 meters above sea level—a high elevation that encourages dense bean growth and nuanced flavor development
Environmental Practices: The farm is Rainforest Alliance certified, emphasizing biodiversity and eco-conscious farming. Innovative energy solutions like solar power, water from natural springs, and beehives support ecosystem health and farm efficiency
Varietal & Processing
Varietal: Pacamara, a notable hybrid of Pacas and Maragogipe developed by the Salvadoran Institute of Coffee Research.
Processing: Natural (sun-dried whole cherry) process, handled entirely on-site using multiple drying methods—including patios, shade, mechanical dryers, and raised beds—ensuring careful quality control
Flavour Profile
Described as “Big berry”, with vibrant fruit character and medium body
Common tasting notes include nectarine, honey, melon, along with clean, fruit-forward clarity and fullness
Summary Table
Producer / Farm Juan Diego de la Cerda, Finca El Socorro, Palencia, Guatemala
Elevation 1,540–1,860 masl
Farm Size ~700 ha total, ~85 ha dedicated to coffee
Varietal Pacamara
Process Natural, with diverse on-site drying techniques
Sustainability Rainforest Alliance certified; solar, water management, biodiversity
Flavour Notes Big berry profile—nectarine, honey, melon; medium body, clean finish
