Lot EI09-B: Legendary Geisha "Las Milpas"

This region is our third area with Geisha. This area has the same altitude as Los Pinos region but it's at the South of the farm near the Rainforest. We call it Las Milpas because it is where we used to plant corn many years ago; some of our oldest collaborators still plant corn near this region. Because of the altitude and proximity to the rainforest this region has a special microclimate, a little more humidity and cold, but with great soil and running wind.

Process: Peak Performance Process (P3). We call this to our exhaustive process of hand sorting, separation and selection of the coffee beans throughout the picking, washed and dry mill.

Includes extended fermentation for 48hrs, soaking for 24hrs after washing and very slow drying. This enhances the flavours and increases the lifetime of the coffee!

Lot Description

Reference Number:EI09-B
Opening Bid:$25.00/kg
Weight:92 kgs
Varietal:Geisha C.A.
Altitude:1900 masl
Harvest:29 April 2023
Screen Size:16+
Boxes Size:*Boxes of 23kg each with 2 bags of 11.5kg inside
Location:Huehuetenango, Guatemala
Producer:El Injerto Estate
Plot:Las Milpas
Fermentation:Dry Fermentation
Drying Method:Patio
Storage:Grain Pro Big Bags

Coffee details


BODY: Buttery, Smooth, Round, Creamy, Silky[2], Consistent[3], Complete.

CLEAN CUP: Transparent[2], Clean[3].

BALANCE: Well balanced, Harmonious.

SWEETNESS: Juicy[3], Sweet, Honey[2], Caramel, Vanilla, Sugar cane.

FRAGANCE / AROMA: Citric, Floral, Cinammon, Chocolate, Sweet[2], Orange, Fragrant, Honey[2], Caramel, Vanilla.

FLAVOR: Fruits, Minty, Red apple, Brown sugar, Almond, Chocolate[2], Cedar, Sweet[3], Plum, Vanilla[2], Green Apple, Citric, Floral[2], Apricot, Lychee, Orange[2], Mandarine, Jasmine, Grape fruit, Honey[2], Caramel[2].

AFTERTASTE: Refined[2], Persistent[4], Long-lasting[2].

ACIDITY: Citric, Intense, Red apple, Malic, Tartaric, Grapes, Bright[2], Orange.

Farm details

Producer Name: Arturo Aguirre
Farm Name: El Injerto S.A.
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
  • CO2 Neutral

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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