Juan Diego

Juan Diego, of the highly acclaimed El Socorro, has created an unparalleled flavor experience through the immaculate processing of this Java variety.

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Description

We are delighted to be working with Terra Negra for this first time with this release. We were beyond impressed by the integrity, transparency, and sustainable practices that Cristy – the founder of Terra Negra – has put in place. This will be the beginning of a long relationship with her and the producers she works with.

El Socorro has been producing some of the best coffees in Guatemala since 1980. El Socorro is known for unique varietals and excellent quality in processing. Juan Diego the third generation of farmers and has been running the farm since 1999. His coffees have consistently placed in the cup of excellence, being consecutively in the top 20 since 2007. Also winning first place in 2007, 2011 and 2020 and 2nd place in 2021 at the COE Guatemala. He has 125 ha planted to coffee that produces around 1000 bags per year.

Located in Palencia, El Socorro is located about 33 miles east of Guatemala City with an elevation of about 1750 meters above sea level. Though, not one of the eight coffee growing regions established by the National Coffee Association of Guatemala (Anacafe), the municipality of Palencia in Guatemala Department has made a name for itself, nonetheless. 17 villages call this part of the mountainous country home, and here agricultural field crops are a mainstay. Coffee cultivation fits right in. Elevation, volcanic soils, and climate are all conducive for the development of specialty coffee. The farm has a number of native shade trees (avocado, suquinay, palo blanco, etc.) – along with shading the coffees and allowing for slower maturation of the cherries, these trees also provide habitat for a diverse population of animals contributing to a diverse ecological system.

Java is a rare variety with a long history of cultivation.  As indicated by the name, the variety was introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century. It was originally thought to be a Typica selection, but genetic fingerprinting has revealed that Java is a selection from an Ethiopian landrace population called Abyssinia. Java is easily recognizable due to it’s narrow bronze colored leaves, long and pointed seed structure, and floral and expressive flavor profile. It represents an interesting alternative to Gesha – due to its similar flavor profile and genetics, along with tolerance to major diseases, and low fertilizer requirement.

The coffee cherries are selectively handpicked and delivered directly to the on-site wet mill, where they are de-pulped and fermented underwater for 18 hours. The cherries are then set to dry for around 7 days or until optimal moisture levels are reached being raked frequently to ensure even drying. After this drying, the coffee then rests for 75 to 90 days before being sorted and dry-milled for export.

The result is a coffee with high levels of sweetness, aromatics, and a velvety mouthfeel, while keeping a delicate and soft structure. A highly unique flavor profile for Guatemala, due to the variety characteristics along with immaculate farming practices and processing.

Farm details:

Producer: Juan Diego de la Cerda

Region:      Palencia

Country:         Guatemala

Altitude:        1750m

Process:         Fully washed

Varietal:         Java

Flavor profile:

Aromatics:      Strawberry, orange blossom, sweet cream, brown sugar

Taste:            Strawberry, honeydew, orange blossom, violet, sweet cream, honeycomb

Acidity:           Medium/Soft

Sweetness:     High/Dense

Body: Medium/Silky

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

2:25 – 2:45 minutes

205 f temperature

Medium/coarse grind

Bloom

0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)

Let fully drain should be between 1:15-1:30

Third pour

1:15 – 1:30

Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)

Let drain completely

Final time

Drain should end between 2:25 – 2:45 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

20g in, 65g out (22 gram basket)

23-27 seconds

200 f temperature

Espresso grind

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date