Lot 22: El Injerto I - Bourbon - Washed

Lot Description

Reference Number:22
Opening Bid:$6.00/lb
增量:$0.10
重量:156.53 lbs
Varietal:Bourbon
加工方式:Dry Processing
Bags:1
Producer Cupping Notes:Lavado
分数:86.31
Drying Method:Green House/African beds

Farm details

Producer Name: Arturo Manuel Aguirre Saenz
Farm Name: El Injerto I
Region: Huehuetenango
Farm Size: 250.0 ha
Mill: El Injerto S.A.
Farm Elevation: 1500 to 1900 meters above sea level
Average Rainfall: 1500mm

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.

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