EL SOCORRO |🥇1st Place
Finca El Socorro has deep roots in Guatemalan coffee history, dating back to the 19th century when Antonio López Colom first worked the land. In 1960, the property returned to the family when Mario De La Cerda and his wife, María Colom—a descendant of the Colom lineage—acquired three adjoining farms: El Socorro, San Guayabá, and Río Arriba.
Their son, Juan De La Cerda Colom, took over management and began realizing his dream of planting coffee. Guided by his father’s wise advice—“Never become indebted”—he laid the groundwork for the farm’s modern transformation. In 1999, Diego De La Cerda, the third-generation owner, took the reins and introduced significant innovations in both cultivation and processing. Today, El Socorro produces multiple coffee varietals and exports to over 20 clients worldwide.
The farm sits at high elevation and benefits from distinct microclimates, which, combined with traditional shade-grown practices and biodiversity conservation, yield exceptional cup quality. Native shade trees have been preserved to support the local ecosystem—a decision that has also enhanced flavor complexity.
El Socorro has continually refined its milling process. One standout innovation is the use of warm water to accelerate fermentation without compromising bean density or purity. This technique helps preserve the natural sugars, oils, and overall integrity of the coffee.
Beyond quality, the farm is recognized for its positive social impact. Local workers value the farm’s ethical culture, and many actively seek employment opportunities there.
This year marks El Socorro’s fourth 1st-place win in the Cup of Excellence—a proud milestone that reaffirms its global reputation for excellence and its ongoing commitment to producing some of Guatemala’s finest coffees.
