Cup Characteristics:
Red Bourbon, as with other Bourbon variants, are very sweet and this one delivers on that claim. Sweet and juicy, with apple, malt, dark chocolate. Some mild savory notes. 
Jammy,  structured and approachable.
 
The multi award winning farm is located within a half hour of Guatemala City, in the town of Palencia. The land was bought by Mario de la Cerda in 1960 as part of Hacienda San Guayaba, and later split off to become a separately identified property. Today, both farms are owned and operated by a father and son team, Juan and Juan Diego de la Cerda. The El Socorro farm is certified by Rainforest Alliance, and all wetmill, drying and milling is done on site. The farm is a total of 700 hectares, but only 85 are used for coffee production. A like amount of land is used for dairy farming, and the balance is a nature reserve for wild regional species and migratory birds.
 
Of note is the farm's unusual and highly effective processing technique for all of their coffee. The farm is at a high altitude, and can get very hot during the day. Washing the harvested coffee in warm water on a temperature nearly the same as the cherries' internal temperature (about 100 degrees F). This eases the cherries into a gradual cooling period and reduced the fermentation cycle to a 24-48 hour time span. The result is a striking, intensely fruity and floral profile.
Producer: Juan Diego de La Cerda
Farm: El Socorro
Department: Guatemala
Municipality: Palencia
Altitude: 5050-6100 Ft above sea level (1540-1860 masl)
Coffee Variety: Red Bourbon
Processing: Washed
Harvest: January-April