Caramel, Panela, Sugarcane

Caramel, Panela, Sugarcane

Item information

El Socorro Bourbon

Item information

Description

Variety: Caturra, Bourbon

Processing: Washed

Crop Year: 2016

Origin: Palencia, Guatemala

Producers: Juan Diego De La Cerda

Altitude: 1750m

If you're having a rough day, this is the coffee for you. Juan Diego is a fourth-generation coffee farmer from Guatemala, and has put unbelievable effort into growing some of the most decadent coffees in recent memory. The farm uses advanced patio & greenhouse constructions to dry their Caturra and Bourbon bean after they have been washed and processed through their on-site mill. This coffee is definitely sweet, with flavor notes of caramel & sugarcane stealing the show and producing a distinctly Guatemalan flavor that we really love. However, this coffee manages to steer clear of the acidity of many sweet coffees, which means these beans brew a cup that's smooth and easy to savor. Drink up, we know we sure are!

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Reviews

5.0 out of 5

El Socorro bourbon

Fantastic roast. Favorite delivery thus far. Fantastic nose, great taste.

Ryan Henderson

Tustin

Member Since

July '17

5.0 out of 5

Great taste, best roast hands down by far!!

The Result Factory

Atlanta

Member Since

July '17

5.0 out of 5

The greatest one yet!

This coffee is great and our favorite delivery so far! Thank you!

Christopher Drew

Cedar Park

Member Since

July '17

5.0 out of 5

Yum!

Very tasty smooth coffee. Great on its own.

Carly

Kirkland

Member Since

September '14

5.0 out of 5

Yum!

This coffee has just the right balance of acidity and sweetness for me. Definitely a fan!

Jamie Hallman

Buford

Member Since

July '17

5.0 out of 5

Delicious

Excellent

Alexander Maksik

Kula

Member Since

February '17

4.0 out of 5

Smooth, Subtle, low Acidity - Great Coffee

Continued brewing with my Chemex at 40 grams ground and 660 grams of water. It wasn't as flavorful as some other coffees that have been shipped, but I still enjoyed the more subtle and subdued flavors. A huge 'win' was that my wife started to drink this coffee with very, very little else in the cup. She enjoyed the lighter notes and the less robust flavor.

Adam Farmer

Grand Blanc

Member Since

November '16

3.5 out of 5

El Socorro bourbon

Good roast. Pretty straight forward flavor, with slightly acidic back flavor. Was a little thin in my lattes but tasty as a straight espresso.

John Maclean

The Villages

Member Since

June '17

5.0 out of 5

Excellent

Good roast. Great flavor! Brewed mine in my french press.

Brian Lowe

Rossford

Member Since

October '16

Delicious

Favorite delivery so far,excellent!

Paulina Magaña

Thornton

Member Since

June '17

2.5 out of 5

El Socorro Bourbon

The body was a tad light so my second cup (pour-over) I used over 40 gms. Much better.

Greg Rockhold

Hobbs

Member Since

August '17

4.0 out of 5

Kalita goodness

This is a very balanced coffee, and works lovely in the Kalita 155.

Andrew Ernst

Kenmore

Member Since

May '15

3.5 out of 5

Nice

A good, sweet, low-acidity coffee. Not particularly complex, but pleasant nonetheless.

Joseph Dresselhaus

Greenville

Member Since

March '17

5.0 out of 5

Really tasty

Enjoyed every cup of this coffee. Very smooth.

Carly

Kirkland

Member Since

September '14

El Socorro Bourbon

Balanced, love the Caramel notes, my favorite so far!

Joseph Schreiber

Voorhees

Member Since

April '17

5.0 out of 5

LOVED This Amazing Coffee with Sweet Flavor and Fragrance Notes

I love sweetness, and anything sweet catches my eye. This coffee did not disappoint!! It was wonderfully smooth and full-bodied with amazing caramel and even some chocolate notes as well on top of the sweetness of sugarcane. I loved this particular variety, and highly recommend it to people who enjoy deep, sweet, and bold coffee. Guatemalan coffee is my favorite regional coffee, with Jamaican coming in a close second. In this case, the Guatemalan coffee simply shines and creates such a smooth and non-acidic blend. Recommended!

Micah Harkins

Clinton

Member Since

September '16