Lot EI04-03: RED PACAMARA "PANDORA" (Dry Process)

Farm Name: El Injerto Estate

Certifications: CARBON NEUTRAL

Coffee Name: PANDORA Pacamara Dry Process

Lot #: EI04-03

Harvest date: MARCH 19, 2021

Brix: 23

Fermentation: 7 days in patios.

Variety: PACAMARA - Pandora

Our Award Winning Pacamara now in Dry Process. This Pandora region has produced the most awarded coffee in history of COE! You will love the natural process.

Process: DRY PROCESS or also called NATURAL process. These well-selected beans are cleaned up in water tanks before drying them in patios now under a Green House for 6 days (depeding on the weather), in here the beans are dehydrated by heat not by direct sunlight. Then in Guardiola driers at low temperatures for 72 hours approximately.

We have learned that this drying method helps to concentrate the fruit flavors of the dry or natural process in every variety, highlighting the notes or characteristics of each varieties.

Elevation: 1640 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: Mixed Method (patios, dryers).

Coordinates: N 15°55"69' ; W 91°93"65'

Coffee and cupping details

Boxes: 4
Weight: 300 lbs
Cupping notes: Body: Creamy Cup: Transparent Balance: Integrated Sweetness: Honey, dark chocolate Fragrance: Fruit, red apple Flavor: Green tea, fruity. pineapple Aftertaste: Smooth Acidity: Fruity, tartic, grapes.
Harvest Date: MARCH 19, 2021
Varietal: Red Pacamara
  • CO2 Neutral

Farm details


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 fruit native to 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.

Top Performing Farm: El Injerto S.A.
Top Performing Farmer: Arturo Aguirre
Top Performing District: La Libertad
Top Performing Village: Huehuetenango
Farm Size: 250.0 ha
Farm Location: 15.0, 91.0
Farm Elevation: 1507 to 1900
Average Rainfall: 1500mm
Processing Method: Dry Process
Drying Method: Green House/African beds
Mill: El Injerto S.A.

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