Lot EI09-A: Pandora "Reserva de la Familia"
History: This coffee region was planted aproximately 25 years ago by Arturo Aguirre Sr. He brought himself the seed from El Salvador. It is interesting that many years ago no one liked this coffee, it was very rare and buyers didn't like its exotic flavor at the time. It was difficult for Aguirre Sr. to sell it; sometimes at a discount price and other times he had to sell some bourbon in order for the buyer to accept the Pacamara. Times have changes for sure!
This is the only most awarded coffee of the COE program, winning 7 times 1st place. Also this year is in the top of the list for the first Blockchain Auction scoring #auctionlevel as always. This champion wont let you down.
Reserva de la Familia is the 3rd picking of this Region and its normally the coffee that we reserve for all the Aguirre family.
Awards: COE Winner of 1st place (2008,2009,2010, 2012,2013,2015) 2nd (2014) 3rd (2016), 2nd (2018), 2nd (2019).
Lot Description
| Reference Number: | EI09-A |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 92 kgs |
| Varietal: | Red Pacamara |
| Process: | Wet Process (Washed) |
| Altitude: | 1740 masl |
| Harvest: | March 19, 2022 |
| Boxes: | 4 |
| Boxes Size: | **Boxes of 23kg each with 2 bags of 11.5kg inside |
| Location: | Huehuetenango, Guatemala |
| Producer: | El Injerto Estate |
| Country: | GUATEMALA |
| Processing System: | Washed |
| Drying Tables: | African Beds in Green House |
| Storage: | Parchment - El Injerto Warehouse |
Coffee details
| Description: | Process: Peak: Performance Process (P3). We call this to our exahustive process of hand sorting, separation and selection of the coffee beans through out the washed and dry mill. Also includes cold extended fermentation, soaking for 24hrs after washing ans very slow drying. This enhances the flavors and increases the life time of the coffee! |
|---|---|
| Tasting Notes: | The classic citric-tangerine and bright Pacamara. Very fragrant with a full and round body. Star fruit notes combine with raw sugar type of sweetness, some vanilla and a lingering lime or grapefruit finish. |
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: | 13ºC to 26ºC°C |
| Processing Methods: | Wet and Dry Process |
| Location: | Huehuetenango, Guatemala |
| Farm Location: | 15.5569, 91.9365 |
| 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: | 1500 mm Average |
| 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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