GUATEMALA - EL SOCORRO (GEISHA)

Their milling processes have evolved dramatically since Diego took over and the results have been staggering. “Instead of using cold water, we have applied hot water to speed up the fermentation process. In this shorter period of fermentation, the coffee grain keeps its density. It also helps maintain the grain’s components pure and natural ( sugars, oils, etc.).” Promoting the biodiversity of his land and maintaining a high level of terroir quality checks, Diego has managed to achieve the quality that has earned him the 2023 title. If that isn’t enough, it’s El Socorro’s 4th year of winning 1st place at COE. This coffee is one not to miss!