Tastes like: Asian pear, cocoa, soft, smooth
Finca El Socorro is a coffee farm of unsurpassable beauty in the highlands of Guatemala in the state of Palencia which is roughly 50 kilometers from Guatemala City. The Black Sheep team has won a golden bean with the El Socorro Pacamara and so we have brought this coffee back again but with a twist this time : we had Diego and his team do a honey process style. Same amazing coffee but a little bit different.
El Socorro itself is a working farm established in the early 1960s with cows, chickens and food crops all being maintained and grown on-site and alongside coffee bushes. It is located in a high-altitiude tropical highland forest with many native trees providing shade for the coffee bushes themselves.. El Socorro’s prized coffees are a result of its high altitude location combined with University trained agronomist (and owner) Diego De La Cerda’s great attention to detail. He has spurred the farms focus on quality coffee production since the late 1990s with advanced processing techniques including warm water fermentaion and now has delved into the world of different processing styles with this Honey Processed pacamara.
Please try some of our brew recommendations listed below …
Altitude – 1550m to 1900m
Region: Palencia Guatemala
Processing – Honey
Recommended brew methods –
V60 pour over
recipe – 22 grams ground coffee
water – 330 grams 200 degree water
Time – 4min
Amount – 17 grams of coffee
Duration of shot – 25 seconds with 3 second pre-infusion
Output or weight of shot – 35 grams
Water temperature – 196 degrees