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Guatemala | El Socorro | Pacamara Natural

$12.89
$12.89
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Roast & Flavor Profile

ROAST PROFILE Learn More

Level: Light Medium | Agtron: # 70 - 74

FLAVOR PROFILE Learn More

Profile: Adventurous


Coffee Details

Taste Notes: Big berry

Producer: Juan Diego of El Socorro

Relationship: 2 years - we first purchased a coffee from Juan Deigo during the 2021 Cup of Excellence auction

Process: Natural

Roast Profile: Medium

Origin: Palencia, Guatemala

Varietal: Pacamara

Altitude: 1,540 - 1,860 masl

Roast Days & Orders

Next Roast Dates: (all coffee sent will be within five days of roast date)

  • Roasts weekly every Saturday

Orders: All orders placed will be shipped the next day (excluding Sunday) if there is inventory; otherwise, your order will go out on our next roast day each Saturday.

Description

Microlot Coffee: Our Single Origin Microlot Coffees are sourced from high-end limited-edition lots and are traceable down to an individual producer.

Arabica Coffee: Our Single Origin Coffees are made from 100% Arabica coffee beans.

Flavor First:  We source all our coffee to achieve specific taste notes. Our Ethiopia Microlot tastes of Ripe Blackberry, Rich Chocolate, with a Sugary Sweet finish.

Always Fresh:  The coffee you're enjoying right now, was only recently harvested from our favorite coffee farms, Daye Bensa

Details

  • Flavor Profile

    Big Berry

  • Process

    Natural

  • Roast Profile

    Medium

  • Origin

    Palencia, Guatemala

  • Varietal

    Pacamara

  • Altitude

    1,540 - 1,860 masl

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About The Coffee

The Pacamara natural coffee from El Socorro perfectly captures what we seek in high-quality coffee beans: bold, vibrant fruit notes without the overpowering, unnatural flavors often found in overly fermented varieties. This natural process coffee shines best with a light-medium to medium roast, which preserves its rich berry flavors while adding depth and enhancing the body of the cup.

Whether brewed as a filter or pour-over, this coffee delivers a beautifully balanced experience, and it also makes for a bright, lively espresso that we absolutely love.

Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers’ deliveries and processed as necessary. The Natural coffees are dried on raised beds that are 25 meters long. Drying takes 15–20 days, weather depending.

Finca El Socorro

Finca El Socorro, located in Palencia, Guatemala, has been in Juan Diego de la Cerda’s family for generations and is renowned for producing exceptional Single Origin Coffee. Under Juan Diego’s leadership, the farm has become a symbol of Guatemalan coffee excellence, winning the prestigious Cup of Excellence in 2007, 2011, 2020, and 2023 with its Geisha variety.

Covering 700 hectares, only 85 hectares are dedicated to coffee production, with the rest used for dairy farming and as a nature reserve. The farm’s altitude of 1540-1860 meters makes it ideal for cultivating dense, high-quality coffee beans. Finca El Socorro is best known for its Bourbon, Java, Maracaturra, Pacamara, and Geisha varieties, while Juan Diego also experiments with lesser-known coffee varieties like Purpurasea.

All coffee processing happens on-site, with Juan Diego using a combination of drying techniques, including patio drying, shade drying, mechanical dryers, and African-style raised beds. These methods ensure that the coffee beans are carefully dried, preserving their unique flavors and quality.

Each year, the farm showcases standout varieties like Java, Maracaturra, and Red Bourbon, consistently offering some of the finest specialty coffees Guatemala has to offer.

Pacamara Coffee Varietal

The Pacamara coffee varietal originated from a cross between Pacas and Maragogipe, developed through incomplete pedigree selection by the Salvadoran Institute of Coffee Research (ISIC). It is primarily grown in El Salvador, where it frequently dominates Cup of Excellence competitions due to its exceptional quality and taste, especially at high elevations. A similar variety, Maracaturra, likely emerged from a natural cross between Caturra and Maragogipe in Nicaragua. Initial selections were made by the Nicaraguan Institute of Agricultural Technology (INTA) in 1976, but were halted during the Sandinista revolution. Further selections were later pursued by private producers in Central America, though the variety has yet to be fully stabilized.

Frequently Asked Questions

Is the roast date printed?

Yes, our roast date is printed on the bottom of each bag.

Is the coffee roasted to order?

Yes, we currently roast all orders twice a week (Tuesday and Saturday).

Is coffee seasonal like produce?

Just like produce, coffee can have multiple seasons and harvests depending on the country of origin. We source all our raw materials during the current and optimal season.

Where do you currently source your coffee from?

Brazil, Colombia, Ethiopia, Kenya, Tanzania, Costa Rica, Sumatra, Honduras, Nicaragua

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