Lot EI09-03: LEGENDARY GEISHA "Las Milpas" (Wet Process)

Farm Name: El Injerto Estate

Certifications: CARBON NEUTRAL

Coffee Name: Legendary Gesha (Las Milpas)

Lot #: EI09-03

Harvest date: May 03, 2021

Variety: GESHA Central America (seeds from Panama)

History: 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.

This region is our third area with Geisha and this is the first big enough harvest to share it. This area has the same altitud as Los Pinos but its more to the South of the farm near the Rain Forest. We call it Las Milpas because is where we used to plant corn many years ago

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. I

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

Altitude: 1910 to 1920 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: Under Shade - Inside Green House.

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

Coffee and cupping details

Boxes: 4
Weight: 300 lbs
Cupping notes: Body: Consistent, creamy Cup: Transparent, clean. Balance: Well balanced, harmonious Sweetness: Honey, sugar cane, juicy Fragrance: Floral, tangerine, chocolate Flavor: Grapefruit, licha, green apple Aftertaste: Refined, smooth Acidity: Lactic, orange.
Harvest Date: Geisha Green Tip
Varietal: 2020-04-08 00:00:00
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: 1519 to 1900
Average Rainfall: 2000mm
Processing Method: Wet Process
Drying Method: Green House/African beds
Mill: El Injerto S.A.

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