JUAN DIEGO de la CERDA - single origin espresso



Roasted Tuesday 30th June 2020

⚡️This is a light espresso roast. Roasted to bring out the fruity flavours of the coffee & generally not suitable for milk based espresso drinks. As far as recipes go, we'd start with an 18 gram dose & extract 36-45 grams of beverage in around 30 seconds.⚡️

Juan de la Cerda & his son Juan Diego own & manage El Socorro {Juan senior took over the farm from his father in 1980}. El Socorro is incredibly successful, qualifying for the Guatemala Cup of Excellence 7 times, winning in both 2007 & 2011. The farm is very well managed, with great care taken in every little detail of the farm. from the selection of cultivars, through to the harvesting & processing of perfectly ripe coffee cherries. The 74 hectare coffee farm is divide into 21 lots where they grow seven different coffee cultivars, including this Bourbon lot.

The processing of the coffee is done with an eco pulper which uses very little water to separate the coffee pulp from the bean & coffee is moved mechanically, saving many thousand litres of water from pollution. All coffee pulp is composted then spread around the farm as fertiliser.

This lot is 100% Bourbon a natural mutation of Typica originating from what was called Île Bourbon. The colour of the cherries can be either yellow, pink, orange or in this case red when ripe.

  • Origin: Guatemala
  • Region: Palencia
  • Farmer: Juan Diego de la Cerda
  • Altitude: 1700-1800 meters
  • Crop: 2018-19
  • Cultivar: Bourbon
  • Processing: Washed & sun-dried
  • Flavour: Peach, lavender