88.93
AUTHOR'S COFFEE
Producer: Marcelo García Hernández
Specialty coffee
BACKGROUND.
The importance of coffee cultivation lies in the conservation of 100 hectares of mesophilic forest in the production area owned by the García Hernández family; generating income, in addition to the creation of 2 direct jobs and 450 indirect wages during the harvest and benefit of coffee; keeping 5 coffee families in the activity; conserving the culture that has been transmitted by generation, whose knowledge is reflected in the production of specialty coffee, satisfying the most demanding palates of a market segment at a national, and international level.
INNOVATIONS: Good Agricultural Practices and Wet and Dry Milling
The process starts with the identification of the mother plants of the coffe-arabica species, of the typica and bourbon varieties, obtaining the seed, establishing nurseries, through establishment and maintenance of the plantations; the production of coffee is based on the principles of sustainability. This includes the following activities: manual control of weeds during two occasions per year; shade regulation through the conservation of more than 20 species of trees in the surface unit, which helps to regulate the temperature in the coffee plantation, maintains greater humidity and provides organic fertilizer as the base of food source for the coffee plants.
The different prunings are done according to the productive structure of the plant, giving new and vigorous vegetative material with quality coffee. The coffee is produced in 4.7 hectares with plants of productive status 20 years; obtaining an average production in the warehouse of 846 kgs of washed coffee or parchment of excellent quality.
In soil conservation; individual terraces are built, natural living and dead barriers are established, as well as the construction of
containment dikes to stop or prevent the formation of gullies and prevent erosion.
In the activity of the harvest and post-harvest; the cut is made selectively, where only cherries are obtained at their optimum point of maturity, which are immediately taken to the humid milling to obtain washed coffee or parchment with high quality dry fermentation; in addition to other processes such as natural, natural pulping and honey of excellent quality. In all the processes the coffee bean ends with a drying that goes from 11 to 12% of humidity, stage carried out in ecological beds, taking care of the quality and innocuousness of the product.
Producer:
C. Marcelo García Hernández Telephone in his town: 012001230008
El Edén, Municipio de Atoyac de Álvarez, Guerrero, México..
LOCATION
The author's coffee production of the Farm El Aserradero owned by Marcelo García Hernández is in the Mountain Range Sierra Madre del Sur in the State of Guerrero. Its geographical coordinates are: length -100.138889 and latitude 17.379167. The coffee farm is located between altitudes ranging from 1490 to 1610 meters from sea level, this being a determining factor in providing greater quality to the product.
RECOGNITION OBTAINED
Based on the tasting protocol of Cup of Excellence, the coffee from Farm El Aserradero has been evaluated above 88 points; placing among the best coffees in the National Cup of Excellence Mexico 2018.
The consumer enjoys an exquisite cup of coffee with a chocolate and fruity aroma; also with a marked exotic and complex flavor which makes the difference of other coffees.
| Rank | 8 |
|---|---|
| Farm Name | Finca El Aserradero |
| Farmer/Rep. | Marcelo Garcia Hernandez |
| Altitude | 1300 |
| Country | Mexico |
| Year | 2018 |
| City | Atoyac De Alvarez |
| Region | Guerrero |
| Program | México 2018 |
| Month | - |
| Aroma/Flavor | Toffee, apple, golden apple, pear, honey, cherry, red grapes, kiwi, apricot, orange blossom |
| Acidity | Tartaric, complex, bright, citric |
| Other | Improved as cooled, juicy, elegant, sweet, tea-like |
| Processing system | Washed |
| Variety | Typica |
| Auction Lot Size (lbs.) | 1250.01 |
| Kilos | 566.994182 |