Lot EI01: Pantaleon MicroMocca
It is unknown how the first seeds of Mocca arrived in El Injerto; there is a story that a traveler on 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 tiny bean is very difficult to pick. We select the best pickers and pay them a very high price per pound. They may only pick approximately 25 to 30 pounds per day.
Because of its size, we needed to design and build special machinery to process it. However, we still need to do much of the sorting and washing by hand because no machine will work with this size.
This year, we split the harvest into two processes: Washed and Natural.
This miniature variety has a great cup profile. The trick here is the roasting. It poses a nice challenge for those professional roasters.
Lot Description
| Reference Number: | EI01 |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 46 kgs |
| Varietal: | Mocca |
| Process: | Dry Process |
| Altitude: | 1500 masl |
| Harvest: | 07 January 2023 |
| Grade: | AAA |
| Screen Size: | 12 |
| Boxes: | 2 |
| Boxes Size: | *Boxes of 23kg each with 2 bags of 11.5kg inside |
| Location: | Huehuetenango, Guatemala |
| Producer: | El Injerto Estate |
| Country: | GUATEMALA |
| Fermentation: | Patio Fermentation |
| Drying Method: | Patio |
| Processing System: | Natural |
| Storage: | Grain Pro Big Bags |
Coffee details
| Description: | BODY: Buttery[2], Creamy, Silky, Consistent[2], Mouth expanding, Complete. CLEAN CUP: Transparent[2], Clean[3]. BALANCE: Well balanced, Harmonious[2]. SWEETNESS: Juicy[2], Sweet, Honey, Vanilla, Sugar cane[2]. FRAGANCE / AROMA: Intense, Aromatic[2], Chocolate[2], Sweet, Fruit[3], Raspberry, Caramel. FLAVOR: Fruits[3], Prune[2], Ripen grapes, Red apple, Brown sugar, Almond, Chocolate[2], Plum[2], Melon, Vanilla, Green Apple, Citric, Floral, Apricot, Grape fruit, Honey, Raspberry, Caramel. AFTERTASTE: Smooth, Refined, Persistent[2], Long-lasting[2]. ACIDITY: Red apple, Green apple, Intense, Malic, Tartaric, Grapes, Soft, Fruit[2], 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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