Guatemala — Diego de la Cerda Finca El Socorro Geisha (Washed)

Tastes Like — 🌸 White Blossom • 🍊 Citrus • 🍑 Nectarine • 🍯 Panela

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DETAILS

• Producer: Diego de la Cerda
• Farm: Finca El Socorro
• Region: Palencia, Guatemala
• Varietal: Geisha
• Process: Washed
• Altitude: 1450–1860 MASL
• Size: 100g

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INTRO

In Palencia, between 1450 and 1860 metres, Diego de la Cerda works with a level of precision that is easy to see once you walk the farm with him. This washed Geisha recently placed third in Cup of Excellence, but what stands out to us even more is Diego himself and his consistency year after year.

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THE PRODUCER

Being there, you feel intention in every detail. Clean lots, organised drying, thoughtful selection. Nothing is accidental. Diego de la Cerda works with a level of precision that demonstrates his dedication to quality and his consistency year after year.

This washed Geisha recently placed third in Cup of Excellence, testament to Diego's meticulous approach and his commitment to excellence. His farm in Palencia showcases intention in every detail—from clean lots to organised drying and thoughtful selection.

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THE PROCESS

The Washed process at Finca El Socorro involves:

• 🍒 Cherry Selection — Thoughtful selection with precision
• 🔧 De-Pulping — Mechanical removal of skin and mucilage
• 💧 Fermentation — Controlled wet fermentation
• 🚿 Washing — Thorough washing in clean water
• ☀️ Organised Drying — Careful, organised drying

This meticulous processing creates the transparent and elegant character characteristic of Diego's Cup of Excellence Geisha.

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THE CUP

White blossom aromatics, soft citrus, nectarine and panela sweetness. Transparent and elegant, but with quiet strength underneath. This is a coffee that feels composed and confident, just like the person behind it. A third-place Cup of Excellence Geisha that showcases Diego's consistency and precision year after year.

Flavour Notes

• 🌸 White Blossom
• 🍊 Citrus
• 🍑 Nectarine
• 🍯 Panela

What is the roast recency?

Mazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.