Lot EI03-02: Pacamara Pandora (Dry Process)
Farm Name: El Injerto Estate
Certifications: Rain Forest Alliance and CARBON NEUTRAL
Coffee Name: PANDORA Pacamara Dry Process
Lot #: EI03-02
Harvest date: MARCH 14, 2019
Variety: PACAMARA
Our Award Winning Pacamara now in Dry Process. This Pandora region has produced the most awarded coffee in history of COE! You have to try it Natural!
Process: DRY PROCESS or also called NATURAL process. These well-selected beans are cleaned up in water tanks before drying them in patios for 3 to 5 days (depeding on the weather) then in Guardiola driers at low temperatures 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 varietys.
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).
Coffee and cupping details
| Description: | Cupping Notes: A sweet fragrance, with notes of chocolate and caramel combined with the traditional fruity essence. In the flavor notes of brown sugar, berries, plum and ripe grapes. Very complex and balance coffee. |
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| Bags: | 4 |
| Weight: | 300 lbs |
| Harvest Date: | 2019-03-13 00:00:00 |
| Certifications: |
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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! |
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| Farm Name: | El Injerto S.A. |
| Farmer Name: | Arturo Aguirre |
| District: | La Libertad |
| Village: | Huehuetenango |
| Farm Size: | 250.0 ha |
| Farm Location: | 15.567, -92.017 |
| Average Rainfall: | 2000 |
| Processing Method: | Dry Process |
| Drying Method: | Green House/African beds |
| Mill: | El Injerto S.A. |
Other info
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