El Socorro
Diego de la cerda
7
General Information
About the Farm
At 1,850 masl and spanning 700 hectares, El Socorro is a multi-award-winning coffee farm producing exceptional varietals like Gesha, Pacamara, Laurina, and more. Third-generation family-owned, the farm has been dedicated to high-quality coffee since the 1980s, innovating both in cultivation and processing — including a unique hot water fermentation method that preserves the bean's natural sugars and density. With over 400 ha of preserved forest, El Socorro is a model of biodiversity and sustainability.
In 1999, Diego de la Cerda (3rd generation) began managing the farm, making changes not only in production but also in coffee processing. In his words: "The richness and quality of our coffee is what makes us really proud. We have caused plenty of positive impact on surrounding land. We take care of the environment preserving the soil, the water, the forest, and fauna of our region. We are proud to have the biggest forest reserve in the area (more than 400 ha)."
Over the last 20 years, their milling process has evolved: instead of using cold water, they apply hot water to speed up fermentation. In this shorter period of fermentation, the coffee grain keeps its density and maintains its components pure and natural — sugars, oils, and more. El Socorro exports coffee to more than 20 clients internationally.
