Lot EI10-01: RED PACAMARA PANDORA "Reserva del Comendador"
Farm Name: El Injerto Estate
Certifications: CARBON NEUTRAL
Awards: COE Winner of 1st place (2008,2009,2010, 2012,2013,2015) 2nd (2014) 3rd (2016) 2nd (2018), 2nd (2019).
Coffee Name: Reserva del Comendador - PANDORA PACAMARA-
Lot #: EI10-01
Harvest date: February 24, 2021
Variety: RED PACAMARA
Brix: 23
History: This coffee region was planted aporoximately 25 years ago by Arturo Aguirre Sr. He brought himself the seed from El Salvador. It is interesting that many years ago no one liked this coffee, it was very rare and buyers didn't like its exotic flavor at the time. It was difficult for Aguirre Sr. to sell it; sometimes at a discount price and other times he had to sell some bourbon in order for the buyer to accept the Pacamara. Times have changes for sure!
This is the only most awarded coffee of the COE program, winning 7 times 1st place. Also this year is in the top of the list for the first Blockchain Auction scoring #auctionlevel as always. This champion wont let you down.
Reserva del Comendador is the 1st picking of this Region and its the favorite of Aguirre Sr.
Process: Peak: Performance Process (P3). We call this to our exahustive 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 life time of the coffee!
Altitude: 1740 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: African Beds in Green House
Coordinates N 15 ° 55 "69 '; W 91 ° 93" 65'
Lot Description
| Reference Number: | EI10-01 |
|---|---|
| Opening Bid: | $10.00/lb |
| 入札単位 : | $0.50 |
| 重量 : | 300 lbs |
| 品種: | Red Pacamara |
| プロセス: | Wet Process |
| Harvest: | February 24, 2021 |
| Boxes: | 4 |
| Producer Cupping Notes: | Body: Buttery, round Cup: Transparent, clean Balance: Well balanced Sweetness: Honey, dark chocolate, caramel Fragrance: Honey, peach Flavor: Grapefruit, prune Aftertaste: Long, persistent Acidity: Tartic, bright |
| 乾燥方法: | Green House/African beds |
農園の詳細
| 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. |
| 農園標高: | 1505 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 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.
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