Our El Socorro La Familia Sandoval Microlot is produced by Miguel Sandoval and his 3 sons Rigoberto, Daniel and David. Several coffee producing families comprise the Socorro de la Peñita community that is located on the hillsides just outside of Siguatepeque, roughly 7 miles to the northwest. Miguel, Rigoberto, Daniel and David produce arabica varieties including Lempira, and Red and Yellow Catuai on their farm that ranges up to almost 4,700 feet in elevation. Their La Familia Sandoval Microlot is washed and sun dried on patios, and then slowly finished on raised beds in a solar dryer. This coffee has a great character with a good mouth feel and pronounced acidity. There is a sweet tobacco/peachy aroma and notes of tangerine, tobacco and maple with a caramel sweetness.
Sweet tobacco and peach aroma. Notes of tangerine, tobacco and maple with a caramel sweetness. Good mouth feel and pronounced acidity.
The Sandoval family, like other growers in the Socorro community, focus on sustainable growing techniques, precision pruning and strict fertilization cycles. Each individualized plot of arabica is hand picked and highly organized, ensuring that yields are of a high quality and easily identifiable right up to the point of export. Within the Socorro community Miguel is regarded as a natural leader, and one of the group’s elder members. Together with Rigoberto, Daniel and David the team manages the Sandoval farm, each overseeing the production and harvest of an individual variety. Unique to the La Familia Sandoval Microlot is the inclusion of Catuai varieties, which are scant on other Socorro properties.
Miguel, Rigoberto, Daniel & David Sandoval
4,495 - 4,659 ft (1370 - 1420m)
Dec - Apr
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