Lot EI11-D: Malawi Geisha
History: The story of the Malawi Gesha Rubi is
told in the other lots of this coffee above. Here I want to let you
know how we came around this new process. We were experimenting
with some ideas with a customer and friend from the middle east. We
knew what we wanted to do but the logistic and the infraestructure
that we had at the mill didn´t work out. We had inox tanks
but we have them all the way down and then to bring back up the
coffee was challenging and expensive.
At the end one of our managers had a brilliant idea to use the old
"siphon" or big tank where we used to received the coffee years ago
to separte the floaters. This tank was all the way in the top of
our wet mill and the process could flow easily.
Lot Description
| Reference Number: | EI11-D |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 92 kgs |
| Varietal: | Malawi Gesha |
| Process: | Double Fermentation |
| Harvest: | February 25, 2022 |
| Grade: | Specialty AAA |
| 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 |
| Storage: | Parchment - El Injerto Warehouse |
Coffee details
| Description: | Brix: 21 Process: The process of "double fermentation" is like this: We leave the coffee cherries fermenting in the big tank for 5 days with pulp and with out water. We cover the coffee to let in a very small amount of oxygen. After this time in the tank we take the cherries out and pass them through the depulping machines and then to the normal fermenting tanks. In here the coffee ferements for another 48hrs in parchment withoug water. We then wash the beans and do our normal washing process with soaking for 24 hours under clean water. After this we dry the coffee in patios that are under green house and some hours in guardiola dryers. |
|---|
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: |
|
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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