A third generation producer, Juan Diego de la Cerda runs 125 hectares of planted coffee trees and his commitment to his farm shines in his many awards in the Cup of Excellence auction program. El Socorro produces pacamara, geisha, bourbon, caturra, maracaturra and java varieties and is devoted to both coffee quality and environmental protection. 60% of the farm is natural forest with only a quarter dedicated to cultivating coffee. During harvest, this farm is able to employ 100 local workers and can provide off-harvest season work for about 40 people. El Socorro also re-circulates water provided by rainfall and a local river, to reduce wastage and increase environmental efficiency on the farm.