MEISSA is the Star that gives its name to all the lots of coffee produced by Alex Herrera on his Pampojilá farm in the Atitlán coffee growing region. The lots are differentiated by their different characteristics in taste, aroma and processes, each farmer receives the name of a star to name their lots, thus forming a great coffee universe.
Tool developed by Mare Terra Coffee
Nuts, Sugars, Red fruits / Berries, Caramels, Chocolaty, Stone fruits, Herbal, Aromatic herbs, and Raisins
Almond, Blueberry, Cane sugar, Cocoa, Yellow peach, Walnut, and Black tea
· Cherries received
· Sorting by ripeness
· Prefermentation
· Pulping
· Aerobic fermentation between 72 and 95 hours
· Washing
· Outdoor drying
| Smell | 7.50 |
| Taste | 7.50 |
| Acidity | 7.75 |
| Ending | 7.75 |
| Body | 8.00 |
| Balance | 7.75 |
| Overall | 7.75 |
| Cup Cleaning | 10.00 |
| Sweetness | 10.00 |
| Uniformity | 10.00 |
| Total | 84.00 |
The Maya called this remarkable land Pampojilá “land where the misty clouds rise”.
The Pampojilá Farm is rich in volcanic soil on top of the Atitlán Volcano, rising above Lake Atitlán, where the almost daily southerly wind brings a moist cloud cover, providing natural shade to the coffee trees in the afternoon.
Pampojilá was founded and formally registered at the end of the 19th century. For over 150 años, the farm has been in coffee production in the beautiful mountains south of Lake Atitlán, and for many decades has been known for its high quality coffees. In 2012, the Herrera family acquired the farm and renovated it after flooding from Tropical Storm Agatha. Through the planting of better Arabica coffee varieties, the production, quality and health of the plants improved rapidly.
The processing plant was modernized to better ferment and dry the coffee. Pampojilá has a long history of excellence that our family strives to improve and share for generations to come.
1008.9 mm
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