Lot EI03-B: Legendary Geisha Anaerobic
This coffee comes from the Los Pinos region, our highest area with Geisha, where the lot won the 1st Place Cup of Excellence Presidential Award in 2021 and 2nd Place in 2022. It is the same lot from which the Legendary Geisha Washed process originates.
The cherry beans were fermented for 5 days in Inox Tanks until the juices reached the desired pH and brix levels. After that, the dried cherries were placed on African beds under a greenhouse with controlled shade for drying.
Lot Description
| Reference Number: | EI03-B |
|---|---|
| Opening Bid: | $25.00/kg |
| Increment: | $0.50 |
| Weight: | 69 kgs |
| Varietal: | Geisha C.A. |
| Process: | Dry Process, Anaerobic |
| Altitude: | 1920 masl |
| Harvest: | 12 April 2023 |
| Grade: | AAA |
| Screen Size: | 16+ |
| Boxes: | 3 |
| 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: | Patio Fermentation |
| Drying Method: | Patio |
| Storage: | Grain Pro Big Bags |
Coffee details
| Description: | BODY: Structured, Buttery, Round, Silky, Creamy[2], Consistent[3], Mouth expanding, Sirupy. CLEAN CUP: Transparent[3], Clean[4]. BALANCE: Integrated, Well balanced[3], Harmonious[3]. SWEETNESS: Juicy[4], Honey[4], Caramel, Vanilla[2], Sugar cane[3]. FRAGANCE / AROMA: Aromatic, Chocolate, Berries, Red wine[2], Sweet[2], Fruit[2], Mandarine, Jasmine, Honey, Caramel[2], Raspberry. FLAVOR: Prune[2], Fruits[4], Peach, Ripen grapes[3], Red apple[2], Aromatic, Blue Berry, Almond, Chocolate, Sweet[3], Plum[3], Blackberry[2], White wine, Red wine, Orange, Tangerine, Honey[3], Raspberry[4], Caramel. AFTERTASTE: Ripen grapes, Refined[2], Lingering[3], Delicate, Long-lasting[3], Persistent[2]. ACIDITY: Red apple, Intense, Tartaric, Apple, Grapes[2], Bright[2], Fruit[2], Complex. |
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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 |
| Average Temperature: | 16°C to 26°C°C |
| Location: | Huehuetenango, Guatemala |
| Farm Location: | -0.140117, 50.833393 |
| 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 1950 masl |
| Average Rainfall: | 1600 to 2000mm |
| 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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