Lot EI01-A: Legendary G1 (Anaerobic- Dry Process)
This coffee comes from Los Pinos region, this is our highest
area with Geisha and where the lot won 1st Place Cup of Excellence
Presidential Award on 2021. This is the same lot of the Legendary
Geisha washed comes from.
Cherry beans were fermented for 5 days on Inox Tanks when the
juices were ready with ph and brix. After that the dried cherries
were dried on african beds under greenhouse with controlled
shade.
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.
Lot Description
| Reference Number: | EI01-A |
|---|---|
| Opening Bid: | $25.00/kg |
| 入札単位 : | $0.50 |
| 重量 : | 92 kgs |
| 品種: | Gesha |
| プロセス: | Dry Process (Natural) |
| Altitude: | 1920 |
| Harvest: | April 03, 2022 |
| Grade: | Specialty AAA |
| Screen Size: | 16+ |
| 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 |
| 国 : | GUATEMALA |
| Fermentation: | 5 days Inox Tanks |
| 乾燥方法: | African beds under Greenhouse |
| Processing System: | Anaerobic Dry Process |
| Drying Tables: | African Beds |
| Storage: | Dry Cherries - El Injerto Warehouse |
Coffee details
| 説明 : | This is the second year that we are able to do a Dry Process with Legendary Geisha. Last year was a big success and it was one of the favorites in the Auction. Unfortunatley with the small amount of coffee this harvest we were able to do a very limited amount of this coffee. 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. |
|---|
農園の詳細
| Producer Name: | Arturo Aguirre |
|---|---|
| Farm Name: | El Injerto S.A. |
| 国 : | 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 |
| プロセス方法: | 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 |
| 農園標高: | 1500 to 1900 |
| Average Rainfall: | 2000mm |
| Humidity: | 50% |
| Certifications: |
|
Producer Story:
Jesús Aguirre Panamá fue el primer propietario de esta finca, la cual adquirió durante el año 1874. Comenzó sembrando caña de azúcar para producir azúcar cristalizada conocida como panela, maíz, frijol y tabaco. Alrededor de 1900 se inicia la siembra y producción de CAFÉ, y se llama a la finca EL INJERTO, ya que 'injerto' es el nombre de un fruto nativo de la zona.
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.
Ubicada en los Altos de Huehuetenango cerca de la famosa Sierra de los Cuchumatanes, las plantaciones de la finca van desde los 1500 msnm (metros sobre el nivel del mar) hasta los 1920 msnm donde se siembran las variedades más delicadas y exóticas. El Injerto tiene un suelo rico en minerales, no volcánico, una precipitación promedio de 1600mm y una temperatura de 22ºC resultando en uno de los mejores microclimas para producir Café Especial.
El Injerto transmite con sus cafés la expresión más honesta de su terruño caracterizado por los atributos de clima y suelo de la localidad. El respeto y el aprendizaje del lugar de origen de nuestras variedades son las premisas que orientan los procesos de nuestros cafés.
Toda la plantación está bajo sombra utilizando diferentes variedades de árboles (Inga spp.; Gravillea robusta y Macadamia integrifolia) y copas.
注文情報
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