Lot EI02-A: Malawi Gesha (Dry Process)
History: This exotic and extravagant seed came directly from Malawi in the hands of a great friend of ours. The seed came in ashes as natives from Malawi use this method to preserve the seed for more time. This is smaller bean than traditional Gesha and the color when it rippens its like glow in the dark red, that is why the name Ruby Gesha. The plant is also a little smaller than the traditional Gesha.
Awards: 3rd Place COE 2017
Lot Description
| Reference Number: | EI02-A |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 92 kgs |
| Varietal: | Malawi Gesha |
| Process: | Dry Process (Natural) |
| Altitude: | 1890 |
| Harvest: | January to March 2022 |
| Grade: | Specialty |
| Boxes: | 4 |
| Boxes Size: | **Boxes of 23kg each with 2 bags of 11.5kg inside |
| Bag Type: | Vacuum |
| Location: | Huehuetenango, Guatemala |
| Producer: | El Injerto Estate |
| Plot: | Los Pinos |
| Country: | GUATEMALA |
| Fermentation: | Cherry fermentation on african beds. At patio while dehydrating under sun. |
| Processing System: | Dry Process |
| Drying Tables: | Green House |
| Storage: | El Injerto Warehouse |
Coffee details
| Description: | Brix: 20 average Process: Dry process or also called natural process. These well selected beans were dried in patio under a GreenHouse for 6 days. Here the sun does not hit the beans directly so they are heat dehydrated. Then in Guardiola dries for 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 variety. |
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Farm details
| Producer Name: | Arturo Aguirre |
|---|---|
| Farm Name: | El Injerto S.A. |
| Country: | GUATEMALA |
| Region: | La Libertad |
| Town: | Huehuetenango |
| Farm Size: | 250.0 ha |
| Founding Year: | 1874 |
| Altitude Range: | 1500 to 1900 |
| Average Temperature: | 13°C to 26°C°C |
| Processing Methods: | Wet and Dry Process |
| Location: | Huehuetenango, Guatemala |
| 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 |
| Farm Elevation: | 1500 to 1900 |
| Average Rainfall: | 2000mm |
| Humidity: | 50% |
| 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 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.
Ubicada en los Altos de Huehuetenango cerca de la famosa Sierra de los Cuchumatanes, las plantaciones de la finca van desde los 1500 msnm (metros sobre el nivel del mar) hasta los 1920 msnm donde se siembran las variedades más delicadas y exóticas. El Injerto tiene un suelo rico en minerales, no volcánico, una precipitación promedio de 1600mm y una temperatura de 22ºC resultando en uno de los mejores microclimas para producir Café Especial.
El Injerto transmite con sus cafés la expresión más honesta de su terruño caracterizado por los atributos de clima y suelo de la localidad. El respeto y el aprendizaje del lugar de origen de nuestras variedades son las premisas que orientan los procesos de nuestros cafés.
Toda la plantación está bajo sombra utilizando diferentes variedades de árboles (Inga spp.; Gravillea robusta y Macadamia integrifolia) y copas.
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