Lot EI10-04: Pacamara Pandora - Reserva de la Finca

Farm Name: El Injerto Estate

Certifications: Rain Forest Alliance and CARBON NEUTRAL

Awards: COE Winner of 1st place (2008,2009,2010, 2012,2013,2015) 2nd (2014) 3rd (2016)

Coffee Name: Reserva de la Finca - PANDORA PACAMARA

Lot #: EI10-04

Harvest date: April 03, 2019

Variety: PACAMARA

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 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 Finca is the 3rd picking of this Region and its the coffee that we reserve for our special team at the Farm.

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!

Altitude: 1740 masl

Avg. Temp: 13ºC to 26ºC

Rainfall: 1500 mm Average

Growing Region: Huehuetenango, Guatemala

Owner/Exporter: El Injerto S.A.

Mill: El Injerto

Drying Method: African Beds in Green House

Cupping Notes: 3. Very consistent and complex coffee. The clean and transparent cup profile of the traditional El Injerto’s Pacamara is easily enhanced in this coffee. Its highlight characteristics are roses hints in the aroma and fragrance; as well as tropical fruit flavor. Vanilla and chocolate are also tasted, while a citrusy acidity blends with raw sugar notes and a lingering grape fruit aftertaste

Coffee and cupping details

Description:

BODY: Buttery, Creamy, Well structured, Consistent[2], Complete. CLEAN CUP: Clean. BALANCE: Well balanced[2]. OVERALL: Type SHB. SWEETNESS: Azucar morena, Chocolate[2], Caramel. FRAGANCE / AROMA: Peach, Intense, Rojos, Brown sugar, Floral, Dark chocolate, Chocolate[4], Sweet[2], Jasmine, Caramel[4]. FLAVOR: Prune, Fruits[2], Peach, Ripen grapes[2], Red apple, Brown sugar, Toonja, Clove, Almond, Berries, Chocolate, Sweet, Blackberry, Citric[2], White wine[2], Floral[2], Dark chocolate[2], Lemon, Meocoton, Orange, Grape fruit, Honey, Caramel, Wine. AFTERTASTE: Ripen grapes[2], Smooth, Lingering, Delicate[2], Persistent[2], Long-lasting[3]. ACIDITY: Red apple, Intense, Tartaric, Grapes, Fruit[2], Juicy.

Cupping Notes from ANACAFE cuppers and recognized guatemalan cuppers.

Bags: 4
Weight: 300 lbs
Harvest Date: 2019-04-04 00:00:00
Varietal:
  • Pacamara
Certifications:
  • Rainforest Alliance
  • CO2 Neutral

Farm details

Description:

4th generation family owned Estate Coffee Farm with a mission to produce high end coffees respecting the environment and making people happy!

Farm Name: El Injerto S.A.
Farmer Name: Arturo Aguirre
District: La Libertad
Village: Huehuetenango
Farm Size: 250.0 ha
Farm Location: -92.017, 15.567
Average Rainfall: 2000
Processing Method: Wet Process
Drying Method: Green House/African beds
Mill: El Injerto S.A.

Other info

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