Guatemala Pacamara Pandora -Finca El Injerto Auction Lot
*This coffee is a Pre sale for December roasting. This coffee will be roasted Thursday December 12th. Orders with this coffee in the cart will not be processed until December 12th.*
Roast: Light
Country: Guatemala
Region: Huehuetenango
Producer: Finca El Injerto
Variety: Pacamara
Processing: Washed
Altitude: 1750-1900masl
Taste
The Quintessential Pacamara variety from one of farms that made this variety world famous. A powerful, full bodied cup with hints of peach, chocolate, and tangerine. A caramel like sweetness and notes of dried fruit linger in the finish.
1st Place Cup of Excellence winner 6 an unprecedented 6 times! (2008, 2009, 2010, 2012, 2013, 2015)
Finca El Injerto
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.
The entire plantation is under shade using different tree varieties (Inga spp.; Gravillea robusta and Macadamia integrifolia) and canopies.
For the washed process the picking of the coffee seeds is made by hand, picking only the beans that have reached an optimum maturity level. Defective beans are separated in water tanks. The flesh or pulp of the coffee beans is removed every day. Afterwards the coffee is taken to special tanks lined with glazed tiles, waiting the time that is required to obtain the point of natural fermentation.
After that the coffee beans are washed with natural clean water, the coffee is soaked in clean water for 24 hours before exiting to the pre-drying processes in the patios.