Guatemala - El Socorro
Location: Guatemala, Palencia
Farm: El Socorro
Producer: Diego De La Cerda
Harvest Date: February 2024
Received Date: August 2024
Varietal: Yellow Bourbon
Growing Altitude: 1800 meter
Processing Method: Washed
Total Volume Ordered: 300 kg
Roast: Light Roast
Flavour Notes: Macadamia & Honeydew Melon
Our recipes
The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Ditting Sweet Lab 804. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
About the Farm
El Socorro is a farm known for its consistent quality and exceptional stability, placing highly over consecutive years in the Guatemalan Cup of Excellence competitions. Diego is a third generation farmer, having held the reigns at the farm for last 15 years, during which the number of varietals on offer have increased and the production methods have become more consistent and unique.
El Socorro produce fantastically clean washed processed coffees, utilising hot water following the milling process to accelerate the fermentation. Diego believes that reducing the fermentation time maintains the optimal density of the bean leading to a greater cup quality.
This is the first year that we are working with coffee from El Socorro and we are very excited to welcome the team into the april Partner Farmer family.
About this coffee
Yellow Bourbon is typically sweet, delicate in flavour, and complex. This variety may be traced back to 1930 in Pederneiras, Sao Paulo.We are not exactly sure of how the Yellow Bourbon came to be, some claim that the variety resulted through natural breeding of Botucatu’s Yellow and Red Bourbon, while other think that the plant is a natural mutation of Red Bourbon.
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