Guatemala El Socorro Maracaturra

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Clean
  75
• Floral
  50
• Bright
  40
• Sweet
  25

Chamomile. Raw Sugar. Apple. Wild Flower . 283g pack whole bean ship within 24 hours 100% specialty arabica coffee beans only Onyx's coffee beans are at their peak 2 to 3 weeks after roasting Origin Guatemala VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Maracaturra Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Preferred Extraction Filter & Espresso RoastEspresso / omni roastAn 'espresso roast' is developed further for extraction under pressure; an 'omni roast' is profiled to work for both espresso and filter from one bag. Level Expressive Light Production Roaster Diedrich CR-35 About this coffee: A cross between Maragogype and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., this variety is a standalone produced by our friend Juan Diego in Guatemala. Grown and processed by the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. winning producer, this coffee exudes notes of soft chamomile and mineral-forward raw sugar. The Story: El Socorro—began its journey under the stewardship of Antonio López Colom, whose early work laid the foundation for a legacy that would span generations. It wasn’t until 1960, however, that the farm truly came back into the Colom family’s fold. Mario De La Cerda and his wife, María Colom, secured the family’s legacy by purchasing a vast expanse of land composed of three distinct properties: El Socorro, San Guayabá, and Rio Arriba. Their acquisition marked a reunion of the family with the land that had once been theirs. Yet, it was their son, Juan De La Cerda Colom, who brought coffee to the farm. With a vision to plant coffee, Juan's father gave him permission, but with a stern warning: "Never become indebted." Heeding this advice, Juan established coffee cultivation in 1980, carefully balancing the farm’s growth with fiscal responsibility. It was a decision that would safeguard the family’s legacy and prepare the way for the next generation. In 1999, Diego De La Cerda, the third generation to oversee El Socorro, took the helm and began to make transformative changes. His focus extended beyond cultivation—he modernized the farm’s coffee processing techniques, ensuring that each bean harvested was treated with the utmost care and expertise. Today, El Socorro is renowned for its range of coffee varietals cultivated on the farm, and exports its exq