Lot EI01: MICRO MOCCA "PANTALEON" (Dry Process)
Farm Name: El Injerto Estate
Certifications: CARBON NEUTRAL
Coffee Name: Pantaleon - Micro Mocca
Lot #: EI01
Harvest date: January to March 2021
Variety: Mocca
History: It is unknown how the first seeds of Mocca arrived to El Injerto; there is a story that a traveler in his way to Mexico passed by El Injerto and gave Rogelio Aguirre (2nd Generation) the seeds as a gift many years ago. Thank you to the unknown traveler for giving us this gem!
This bean is so tiny that we needed to design and built special machinery to process it, but we stil need to do many of the sorting by hand because no machine will work with this size.
This tiny bean was cleaned previously on water tanks and then fermented and dried on african beds.
Process: Dry Process
Elevation: 1510 masl Avg. Temp: 15ºC to 28ºC
Rainfall: 1500 mm Average
Growing Region: Huehuetenango, Guatemala
Owner/Exporter: El Injerto S.A.
Mill: El Injerto
Drying Method: African Beds
Coordinates: N 15°55"69' ; W 91°93"65'
Lot Description
| Reference Number: | EI01 |
|---|---|
| Opening Bid: | $12.00/lb |
| Increment: | $0.50 |
| Weight: | 75 lbs |
| Varietal: | Mocca |
| Process: | Dry Process |
| Harvest: | January and February |
| Boxes: | 1 |
| Producer Cupping Notes: | Body: Consistent, buttery silky. Cup: Clean and transparent. Balance: Integrated. Sweetness: Caramel, sweet honey. Fragrance: Red apple, raspberry. Flavor: almonds, lemon tea, red wine. Aftertaste: Delicate, persistent. Acidity: Fruity, red apple, citric. |
| Drying Method: | Green House/African beds |
| Shipping Method: | FOB |
Farm details
| Producer Name: | Arturo Aguirre |
|---|---|
| Farm Name: | El Injerto S.A. |
| Region: | La Libertad |
| Town: | Huehuetenango |
| Farm Size: | 250.0 ha |
| Farm Location: | 15.0, 91.0 |
| Mill: | El Injerto S.A. |
| Farm Elevation: | 1500 to 1900 |
| Average Rainfall: | 1500mm |
| 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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