Lot EI04-01: Pacamara Pandora (Dry Process)


Farm Name: El Injerto Estate

Certifications: Rain Forest Alliance and CARBON NEUTRAL

Coffee Name: PANDORA Pacamara Dry Process

Lot #: EI04-01

Harvest date: MARCH 14, 2020

Brix: 23

Fermentation: 6 days in patios. 


Our Award Winning Pacamara now in Dry Process. This Pandora region has produced the most awarded coffee in history of COE! You will love the natural process. 

Process: DRY PROCESS or also called NATURAL process. These well-selected beans are cleaned up in water tanks before drying them in patios for 6 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 varieties.

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).

Cupping notes: Intense aroma and fragance of bubble gum with a combination of blueberries and cherries. This we balanced and round coffee has notes of melon light citric acidity of tangerine with the flavor of ripe pineapple. Lots of tropical fruits. Delicious!

Coffee and cupping details

Boxes: 4
Weight: 300 lbs
Harvest Date: 18-Mar-20
Varietal: Pacamara Pandora

Farm details

Top Performing Farm: El Injerto S.A.
Top Performing Farmer: Arturo Aguirre
Top Performing District: La Libertad
Top Performing Village: Huehuetenango
Farm Size: 250.0 ha
Farm Elevation: 1500 - 1900
Average Rainfall: 2000mm
Processing Method: Dry Process
Drying Method: Green House/African beds
Mill: El Injerto S.A.


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