Palo Blanco - Guatemala (12oz)

Palo Blanco - Guatemala (12oz)


Tasting Notes: 
Strawberry, Honey, Toasted Nuts

340g Bag

Country: Guatemala
Region: Palencia
Producer: Diego De La Cerda
Farm: El Socorro
Elevation Range: 1400 - 1950 masl
Process: Washed
Dried: Patio
Varietals: Red Caturra
Cup of Excellence 2013
* Relationship Coffee

*We Roast on Tuesday Ship on Wednesday

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De La Cerda produces some of the finest coffee and the coffee pickers coming back each year. Juan is a natural coffee producer, surrounded by a gorgeous farm and his great dogs that eat coffee cherries.

Diego runs both of his farms El Socorro fincas and his mill with a focus on the details. He has a fantastic loyal crew that return each year. Juan is hands on and improved quality all the time. The results speak loudly to the obsession with quality. #3 & #4 this year in the Cup of Excellence and in the past years and even a Coffee of the Year award at SCAA. He has a leather cowboy hat on his head while riding his dirt-bike up the impassable trails in El Socorro.

El Socorro farm is located in Palencia, municipality of Guatemala department, 50 kilometers away from Guatemala City. The farm used to be part of Hacienda San Guayaba, property of Antonio López Colom in 1905. After he died, it was inherited to the youngest son Julio Colom Gómez Carillo, who sold it. For many years it was owned by different people until 1968, when Dr. Mario de la Cerda and his wife Maria Colom de la Cerda bought it back to the family. In 1980, his son Juan de la Cerda Colom began to plant coffee. 

His father always said grow coffee and this farm was made to grow coffee there terrain the water the earth was the perfect place for coffee. Juan de la Cerda and his son Juan Diego are now in charge of producing one of the best coffees of Guatemala. El Socorro’s success is the result of a strict quality control throughout the whole process, from the management of the plantation, to the picking and the wet milling. The farm has an efficient ecological wet mill. It depulps coffee cherries, then transports the coffee and its pulp mechanically and recycles the water in the process for a whole cycle of days depulping needs of around 100 bags of cherries per day. Then, the water is treated with clean production techniques, before allowing it back into the forest.