The Mazelab roastery presents the rare lot EL SOCORRO PUROURACEA, which brings a truly unique flavor experience. This natural mutation of the Maracaturra variety combines juicy acidity of dark berries, the sweetness of stone fruit, and a silky body with a delicate floral finish. Unlike typical Arabicas, Purpuracea blooms with pink flowers, which is a true rarity in the coffee world. As the cherries ripen, their color turns into a deep purple hue, visually emphasizing the uniqueness of this coffee. In the cup, this rarity manifests as layered sweetness, juicy acidity, and a full, round body, making each sip an extraordinary experience.
This rare lot comes from the El Socorro farm, led by Juan Diego de la Cerda, a third-generation producer with a passion for innovation. The farm is located in the Palencia region of Guatemala, where Purpuracea coffee is grown at an altitude of 1,540–1,860 meters above sea level. Careful attention and modern processing methods contribute to the exceptional quality of this coffee. El Socorro is known for its precision, and it is here that experiments with methods further highlighting the natural complexity of the coffee take place. Thanks to the use of hot water after peeling the cherries, fermentation is accelerated, which helps preserve the density of the beans and results in a clean, expressive flavor profile.
The Purpuracea underwent a washed processing method, which emphasizes its freshness and bright flavor notes. After hand-picking and selection, the coffee cherries were peeled and fermented using hot water, highlighting their delicate fruity structure. Afterward, careful drying took place for several days until the beans reached optimal moisture. This process results in a clean cup with clearly defined notes of dark fruit, sweet stone fruit, and a floral finish. Purpuracea is a true rarity, grown only in a few locations around the world. This unique project is a celebration of coffee diversity and innovation that pushes the boundaries of specialty coffee.