Lot EI01-B: Legendary G1 (Anaerobic- Dry Process)
This coffee comes from Los Pinos region, this is our highest
area with Geisha and where the lot won 1st Place Cup of Excellence
Presidential Award on 2021. This is the same lot of the Legendary
Geisha washed comes from.
Cherry beans were fermented for 5 days on Inox Tanks when the
juices were ready with ph and brix. After that the dried cherries
were dried on african beds under greenhouse with controlled
shade.
The seeds from the first plants we had at El Injerto came direclty from our friends at Hacienda La Esmeralda after a trip to Panama that Aguirre Sr. did. It was an honor to us to had this seeds and we treat them as they were: Royal Beans. That is why the name of Legendary Gesha after all its History.
Lot Description
| Reference Number: | EI01-B |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 92 kgs |
| Varietal: | Gesha |
| Process: | Dry Process (Natural) |
| Altitude: | 1920 |
| Harvest: | April 03, 2022 |
| Grade: | Specialty AAA |
| Screen Size: | 16+ |
| Boxes: | 4 |
| Boxes Size: | **Boxes of 23kg each with 2 bags of 11.5kg inside |
| Location: | Huehuetenango, Guatemala |
| Producer: | El Injerto Estate |
| Plot: | Los Pinos |
| Country: | GUATEMALA |
| Fermentation: | 5 days Inox Tanks |
| Drying Method: | African beds |
| Processing System: | Anaerobic Dry Process |
| Drying Tables: | African Beds |
| Storage: | Dry Cherries - El Injerto Warehouse |
Coffee details
| Description: | This is the second year that we are able to do a Dry Process with Legendary Geisha. Last year was a big success and it was one of the favorites in the Auction. Unfortunatley with the small amount of coffee this harvest we were able to do a very limited amount of this coffee. Process: Peak Performance Process (P3). We call this to our exahustive process of hand sorting, separation and selection of the coffee beans through out the washed and dry mill. |
|---|
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.
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.
Other info
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