Lot EI01-B: 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-B
Opening Bid:$25.00/kg
入札単位 :$0.50
重量 :23 kgs
プロセス:Dry Process
Altitude:1500 masl
Harvest:07 January 2023
Screen Size:12
Boxes Size:*Boxes of 23kg each with 2 bags of 11.5kg inside
Location:Huehuetenango, Guatemala
Producer:El Injerto Estate
Fermentation:Patio Fermentation
Processing System:Natural
Storage:Grain Pro Big Bags

Coffee details

説明 :

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.


Producer Name: Arturo Aguirre
Farm Name: El Injerto S.A.
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
農園標高: 1500 to 1950 masl
Average Rainfall: 1600 to 2000mm
  • CO2 Neutral

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.


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