Lot GW-07: MADRISA GEISHA LAVADO – C425
Lot Description
| Reference Number: | GW-07 |
|---|---|
| Opening Bid: | $20.00/lb |
| Increment: | $0.50 |
| Weight: | 100 lbs |
| Harvest: | Feb 28 – March 7 |
| Boxes: | 2 |
| Score: | 92.75 |
Coffee details
| Description: | Coffee for this lot was harvested from Feb 28 – March 7, 2020. That week there was an initial peak of the harvest at Finca La Mula. The coffee was depulped and then dry-fermented for 36 hours, after which the coffee was washed. The pre-drying was accomplished after 8 days on drying beds. The second phase of drying was accomplished under special, controlled conditions using pre-dried air and a specific frequency of light which filters down the influence of UV. The drying was terminated at a moisture level of 11.5%. |
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Farm details
| Producer Name: | WILLEM J. BOOT |
|---|---|
| Farm Name: | FINCA LA MULA |
| Region: | POTRERILLOS, BARU VOLCANO NATIONAL PARK |
| Farm Size: | 5.0 ha |
| Farm Elevation: | 1700-1800 masl |
Producer Story:
Finca La Mula is located on the southern slopes of the Baru volcano in the Chiriqui province of Panama, at an elevation of 5,575 to 5,906 feet (1700 to 1800 meters). The farm consists of 5 hectares of land, four ha. planted with roughly 6,000 Geisha varietal coffee trees. Within the Geisha varietal grown on the farm, three strains have been discovered including the Green and Bronze tip, as well as a spontaneous hybrid dwarf varietal. Two full-time employees and often their families live on the farm in environmentally friendly housing built by farm owner Boot. The housing materials offer a high level of comfort to the employees and protect against cold and moisture. Cooking is accomplished with an environmentally friendly Oneil oven that requires 80% less wood for burning, protects the employees against smoke inhalation and creates a naturally warm environment. A part of the farm is dedicated to growing beans and vegetables for the two employees living on the land. The soil composition of La Mula: volcanic, high in potassium and phosphorus. Extremely high in organic matter. We owe our success to the skill and dedication of Kelly Hartmann, our farm manager and the wonderful team of Ngäbe-Buglé employees, who are managed by our dedicated foreman Leonardo who has lived and worked at the farm for more than eleven years.
Willem Boot, willlem@bootcoffee.com
tel. +1.415.823.4943
Website: www.lamulacoffee.com
Other info
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