In 1999 Diego de la Cerda (3th generation owner),took over El Socorro from the generation before him. His focus was on continuing the rich legacy of excellence but also on completely rebuilding their approach to processing. Their milling processes have evolved dramatically since Diego took over and the results have been staggering. “Instead of using cold water, we have applied hot water to speed up the fermentation process. In this shorter period of fermentation, the coffee grain keeps its density. It also helps maintain the grain’s components pure and natural ( sugars, oils, etc.).” Promoting the biodiversity of his land and maintaining a high level of terroir quality checks, Diego has managed to achieve the quality that has earned him the 2023 title. Diego’s energy has brought vitality to the community around the farm, and every year pickers line up for their spot on the team. His farm has become a source of pride for the area.If that isn’t enough, it’s El Socorro’s 4th year of winning 1st place at COE. This coffee is one not to miss!