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HomeCoffeesEl Socorro Espresso
Palencia · Guatemala

El Socorro Espresso

Washed Pacamara, grown at 1850 masl

Roasted by AGÁTA Rösterei & Cafe

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryAGÁTA Rösterei & Cafe· Mannheim, Germany
FarmFinca El Socorro, Palencia, Guatemala✓
ProducerJuan Diego de la Cerda
ProcessWashedDie Pacamara-Bohnen werden im washed process aufbereitet – entpulpt, fermentiert, gewaschen und anschließend schonend getrocknet✓
Harvest—
Altitude1850 masl✓
ClimateTropical savanna
VarietiesPacamara✓
RoastEspresso✓
Tasting notescaramel, plum, chocolate, orange peel, dried fruit✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • caramel
    Sweet › Brown Sugar
  • plum
    Fruity › Dried
  • chocolate
    Nutty/Cocoa › Chocolate
  • orange peel
    Fruity › Citrus › Orange
  • dried fruit
    Fruity › Dried

Supply Chain

  1. Farm

    Finca El Socorro, Palencia, Guatemala

    Grown by Juan Diego de la Cerda

  2. Roastery

    AGÁTA Rösterei & Cafe

  3. Coffee· viewing

    El Socorro Espresso

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEl Socorro MaracaturraEl SocorroEl Socorro - Guatemala - Washed MaracaturraBolsa 2 Guatemala EspressoFortuna Espresso Guatemala Los SantosEl Socorro Maracaturra – Microlot / GuatemalaMore from this producerJuan Diego de la Cerda19More from this farmFinca El Socorro8 moreSame variety, exploredPacamara410Similar flavour profileKaramell, Pflaume, Schokolade41Same processWashed13025From the same originGuatemala1263More from this roasterAGÁTA Rösterei & Cafe10 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1850 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability