Lot EI05: Mocca
History: It is unkknown how the first seeds of Mocca arrived to El Injerto; there is a story that a traveler in his way to Mexico passed by El Injerto and gave Rogelio Aguirre the seeds as a gift many years ago. Thank you to the unknown traveler for giving us this gem!
Lot Description
| Reference Number: | EI05 |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 92 kgs |
| Varietal: | MOCCA |
| Process: | Wet Process (Washed) |
| Altitude: | 1500 masl |
| Harvest: | February and March 2022 |
| Grade: | Specialty AAA |
| Screen Size: | 12 |
| Boxes: | 4 |
| Boxes Size: | **Boxes of 23kg each with 2 bags of 11.5kg inside |
| Location: | La Libertad, Huehuetenango |
| Producer: | El Injerto Estate |
| Plot: | Pantaleon |
| Country: | GUATEMALA |
| Fermentation: | 48 hours |
| Drying Method: | African Bed |
| Processing System: | Washed |
| Storage: | Parchment - El Injerto Warehouse |
Coffee details
| Description: | Brix: 20.5 Process: Hand Picke by time not volume -Hand Processed in special depulper design just for this variety - Hand Washed. |
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Farm details
| Producer Name: | Arturo Aguirre |
|---|---|
| Farm Name: | El Injerto S.A. |
| Country: | GUATEMALA |
| Region: | La Libertad |
| Town: | Huehuetenango |
| Farm Size: | 250.0 ha |
| Founding Year: | 1874 |
| Altitude Range: | 1500 to 1900 |
| Average Temperature: | 13°C to 26 °C°C |
| Processing Methods: | Wet and Dry Process |
| Location: | Huehuetenango, Guatemala |
| Washing Station: | El Injerto |
| Washing Station Manager: | Roberto Cardona |
| Mill: | El Injerto |
| Soil PH Mean: | 5,5 |
| Water Source: | mountain |
| Energy Source: | water and sun |
| Farm Elevation: | 1500 to 1900 |
| Average Rainfall: | 2000mm |
| Humidity: | 50% |
| Certifications: |
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Producer Story:
Jesús Aguirre Panamá was the first owner of this farm, which he acquired during the year 1874. He started planting sugarcane to produce crystallized sugar known as “panela” (brown sugar loaf), corn, beans, and tobacco. Around 1900 he started the planting and production of COFFEE, and called the farm EL INJERTO, as ‘injerto’ is the name of a native fruit from the area.
Today the farm is managed by the third and fourth generation of the Aguirre family, who has worked the farm since 1956, when production was approximately three hundred (300) bags of parchment coffee. Now they work with a great team and with the same mission, to produce specialty coffee; maintaining agricultural practices friendly to the environment and focusing in entrepreneurial social responsibility to achieve a new farm management manner, economically viable for all parties involved.
After all this years they have specialized in producing high quality coffee. To be able to do this they have invested a lot in investigation, technology and education.
Located in the Highlands of Huehuetenango close to the famous Sierra de los Cuchumatanes the farm plantations goes from 1500masl (meters above sea level) all the way to 1920masl where the most delicate and exotic varieties are planted. El Injerto has mineral rich, non-volcanic soil, an average precipitation of 1600mm and temperature of 22ºC resulting in some of the best microclimates to produce Specialty Coffee.
El Injerto transmits with its coffees the most honest expression of its terroir characterized by the climate and soil attributes of location. Respect and learning of the place of origin of our varieties are the premises that direct the processes of our coffees.
The entire plantation is under shade using different tree varieties (Inga spp.; Gravillea robusta and Macadamia integrifolia) and canopies.
Other info
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