Classic: El Socorro

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<b>Variety: </b> Yellow Catuai, Bourbon
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<b> Processing: </b> Washed
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<b> Origin: </b>  Palencia, Guatemala
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<b> Producers:</b> Juan Diego de la Cerda 
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<b> Altitude: </b>1750m
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<p>We couldn't resist picking up another lot from El Socorro this season, because we love the wide range of flavors and varietals available in their coffees. Juan Diego de la Cerda's family has been farming at El Socorro for three generations, and their approach of constantly experimenting with different production processes and varietals has led to unique offerings each season, which is a coffee taster's dream. We picked up two lots this year that we feel really emphasize the range of what's possible in specialty coffee from Guatemala, both grown and processed at the same farm! While El Socorro #3 was a creamy, almost mellow brew, El Socorro #4 dials up the excitement with some flashy flavors. 
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We're tasting big fruit notes in El Socorro #4 - a juicy, ripe mango leads off the profile, and some unique, tart kumquat tastes are present as well, lending the cup a unique character that we don't often see. There's an overarching sweetness to the whole cup reminiscent of cane sugar - which levels out any of the sourness you may associate with kumquats,  leaving a coffee that is sweet, juicy, and tart all at once. It's a wild experience and one that we knew the club needed to try when we first cupped it. We're happy to be sharing El Socorro #4 with you now and look forward to more unique coffees from Juan Diego and the team next season!

Mango, Kumquat, Cane Sugar

Variety: Yellow Catuai, Bourbon

Processing: Washed

Origin: Palencia, Guatemala

Producers: Juan Diego de la Cerda

Altitude: 1750m

We couldn't resist picking up another lot from El Socorro this season, because we love the wide range of flavors and varietals available in their coffees. Juan Diego de la Cerda's family has been farming at El Socorro for three generations, and their approach of constantly experimenting with different production processes and varietals has led to unique offerings each season, which is a coffee taster's dream. We picked up two lots this year that we feel really emphasize the range of what's possible in specialty coffee from Guatemala, both grown and processed at the same farm! While El Socorro #3 was a creamy, almost mellow brew, El Socorro #4 dials up the excitement with some flashy flavors.

We're tasting big fruit notes in El Socorro #4 - a juicy, ripe mango leads off the profile, and some unique, tart kumquat tastes are present as well, lending the cup a unique character that we don't often see. There's an overarching sweetness to the whole cup reminiscent of cane sugar - which levels out any of the sourness you may associate with kumquats, leaving a coffee that is sweet, juicy, and tart all at once. It's a wild experience and one that we knew the club needed to try when we first cupped it. We're happy to be sharing El Socorro #4 with you now and look forward to more unique coffees from Juan Diego and the team next season!

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