Lot EI03-01: MALAWI RUBI GEISHA (Dry Process)

Farm Name: El Injerto Estate

Certifications: Rain Forest Alliance and CARBON NEUTRAL

Coffee Name: Gesha Ruby - Dry Process

Awards: 3rd Place COE 2017

Lot #: EI03-01

Harvest date: January to March 2021

Brix: 20 average

Fermentation: At patio while dehydrating under sun.

Variety: MALAWI GESHA

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.

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.

Elevation: 1910 masl Avg. Temp: 13ºC to 26ºC

Rainfall: 1500 mm Average

Growing Region: Huehuetenango, Guatemala

Owner/Exporter: El Injerto S.A.

Mill: El Injerto

Drying Method: Mixed Method (patio and controlled guardiolas dryers)

Coordinates: N 15°55"69' ; W 91°93"65'

Coffee and cupping details

Boxes: 4
Weight: 300 lbs
Cupping notes: Body: Consistent Cup: Clean Balance: Harmonious Sweetness: Honey, sugar cane Fragrance: Cinnamon, honey Flavor: Green tea, blueberries, red apple Aftertaste: Prolonged Acidity: Tartaric, grapefruit, bright
Harvest Date: January and February 2021
Varietal: Malawi Geisha
Certifications:
  • CO2 Neutral

Farm details

Description:

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.

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.

Top Performing Farm: El Injerto S.A.
Top Performing Farmer: Arturo Aguirre
Top Performing District: La Libertad
Top Performing Village: Huehuetenango
Farm Size: 250.0 ha
Farm Location: 15.0, 91.0
Farm Elevation: 1501 to 1900
Average Rainfall: 2000mm
Processing Method: Dry Process
Drying Method: Green House/African beds
Mill: El Injerto S.A.

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