Java Washed

This beautifully soft light roast opens with aromas of papaya, vanilla, and gingersnap. Notes of papaya, lemon balm, and chocolate orange accompany vanilla wafer sweetness in the cup, with dried mango, candied almond, and black tea lingering in the finish.

Details

Producer: Juan Diego de la Cerda Farm: Finca El Socorro y Anexos Region: Palencia, Guatemala Dept. Altitude: 1,798-1,890 masl Varietal: Java Process: Washed Roast: Light Notes: Papaya, Gingersnap, Black Tea

The Story

Juan Diego planted Java several years ago in El Socorro's Las Marias plantation, above a large plot of beautiful blue hydrangeas near the farmhouse. The windy, east-facing slope is shaded in the afternoon.

Java was one of several lots in which polymers were placed in the planting holes to aid in water absorption, reducing the need for irrigation. El Socorro has had excellent results with this system and the Java lot has become highly sought after each year.

Java has been cultivated since at least the early 19th century, when Dutch traders introduced it (via Ethiopia) to the Indonesian island that gives it its name. Around 1990 Java was introduced to Costa Rica by the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). It is now known for being tolerant to disease and performing particularly well at high altitudes in Central America.

Direct Trade

Finca El Socorro is an exemplar of sustainable farm management. The river that bisects the farm provides all the water for the wet mill, solar panels generate nearly all the electricity needed for daily operations, and meticulous processing is performed on-site. With four First Place finishes in the Guatemala Cup of Excellence since 2007, the quality of Juan Diego de la Cerda's coffee speaks for itself.

See the sights from our February 2023 visit to Finca El Socorro on our blog.

This Java Washed selection, sourced from producer Juan Diego de la Cerda, represents a distinct offering from the Palencia region of the Guatemala Dept.. Cultivated at elevations between 1798 and 1890 masl, the coffee showcases the unique characteristics of the Java varietal, a plant originally derived from Ethiopian landraces that is often celebrated for its complex, tea-like profile. By utilizing washed processing, the roasters at PT's Coffee Roasting have highlighted a clean cup profile that balances the sweetness of papaya with the spiced warmth of gingersnap and the structured finish of black tea. While individual experiences may vary, those exploring the flavor wheel will find this lot to be a compelling example of how specific processing techniques can refine the inherent qualities of a high-altitude harvest. This coffee serves as a testament to the meticulous agricultural practices maintained by de la Cerda in this specific Guatemalan micro-climate.