Lot EI11-C: Pandora Pacamara 2 "Reserva de la Familia"
History: This coffee region was planted approximately 30 years ago by Arturo Aguirre Sr. He brought the seeds himself from El Salvador. It is interesting that many years ago, no one liked this coffee; it was very rare, and buyers didn't appreciate its exotic flavor at the time. Aguirre Sr. faced difficulties in selling it, sometimes offering it at a discounted price, and other times having to sell some bourbon alongside the Pacamara to persuade buyers to accept it. Times have certainly changed!
This is the only most awarded coffee of the COE program, winning 7 times 1st place. This champion won't let you down.
Reserva de la Familia is the 3rd picking of this Region and it's normally the coffee that we reserve for all the Aguirre family.
Process: Peak: Performance Process (P3). We call this to our exhaustive 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 and very slow drying. This enhances the flavors and increases the lifetime of the coffee!
Lot Description
| Reference Number: | EI11-C |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 92 kgs |
| Varietal: | Red Pacamara |
| Process: | Washed |
| Altitude: | 1840 masl |
| Harvest: | 08 April 2023 |
| Grade: | AAA |
| Screen Size: | 16+ |
| Boxes: | 4 |
| Boxes Size: | *Boxes of 23kg each with 2 bags of 11.5kg inside |
| Location: | Huehuetenango, Guatemala |
| Producer: | El Injerto Estate |
| Plot: | Pandora |
| Country: | GUATEMALA |
| Fermentation: | Dry Fermentation |
| Drying Method: | Patio |
| Storage: | Grain Pro Big Bags |
Coffee details
| Description: | BODY: Dense[2], Buttery[3], Round[2], Creamy, Consistent[3], Mouth expanding[2], Complete, Sirupy. CLEAN CUP: Transparent, Clean[3]. BALANCE: Integrated, Harmonious. SWEETNESS: Dark chocolate[2], Juicy, Sweet, Honey[2], Vanilla, Sugar cane[3]. FRAGANCE / AROMA: Red apple, Swiss chocolate, Aromatic, Brown sugar, Dark chocolate[2], Berries, Fruit, Sweet, Caramel. FLAVOR: Fruits[2], Prune[2], Ripen grapes[2], Peach[3], Red apple, Brown sugar[2], Almond, Chocolate, Sweet, Plum[2], Butterscotch, Stonefruit, Blackberry[2], Vanilla, Black tea, Dark chocolate[2], Apricot, Red wine, Pineapple, Grape fruit[2], Honey[2], Caramel. AFTERTASTE: Lingering, Persistent[3], Long-lasting[4]. ACIDITY: Citric, Green apple, Intense, Red apple[2], Malic, Bright, Fruit, Complex. |
|---|
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 |
| Average Temperature: | 16°C to 26°C°C |
| Location: | Huehuetenango, Guatemala |
| Farm Location: | -0.140117, 50.833393 |
| 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 1950 masl |
| Average Rainfall: | 1600 to 2000mm |
| 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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