Faviola Sánchez Aguirre is the first time is participating in COE México. She inherited her land from her family. The temperature is 16 ° C - 28 ° C, annual precipitation 1800 ml, insolation effective 9 hours/ days, clay loam soil with sufficient organic matter, PH 5 to 6 ph range. The type of crop combined between the Rustican, with mountain shade (endemic trees of the region such as the Mexican ulmus or palo rey), and the Traditional, with fruit trees (orange, grapefruit, banana, zapote, etc.) introduced to complement the daily diet; In addition, it is the habitat of a great variety of wild animals such as the jaguar, badger, deer, pheasant, chachalacas (Ortalis vetula), pigeons among many other fauna. In this farm, the Manuals of Good Agricultural Practices (GAP) are applied, the actions begin with the identification and monitoring of seed donor plants; Continuing with the establishment of the seedlings and seedbeds until the planting of the plant to the final place, always remaining renewed plants, young with high productive potential and with good population density (3333 to 4000 p / ha.) To maintain the phytosanitary status of the plant, manual and ethological control is applied: to control the coffee bean borer (Hypothenemus hampei Ferrari) a combination of ethyl alcohol and methanol is applied as an attraction substance in 150 ml droppers, inside the bottle plastic with access windows and filled with water); To control the attack of coffee rust (Hemileia vastatrix), despite being a tolerant variety to orange rust, products of the chemical group of Triazoles such as Rubric are applied on a smaller scale, to mention some of them. In these coffee plantation maintenance tasks, family labor is used mainly and agricultural laborers from the central and mountain region of our State are hired. Family work is based on the popular knowledge generated in the family and in the community, transmitted from generation to generation that promote the coexistence between being with biotic factors and the rational use of abiotic resources with sustainable practices. The wet process to obtain the type of coffee, such as the "Natural de Atoyac" specialty (just for the cleaning of cherries and the elimination of vains grains) begins with the selective harvesting of ripe, healthy cherries with a maximum reading of brix degrees (26 ° Brix); controlled drying is applied to semi-shade in ecological beds; In all stages of the production process, the safety of the product is maintained and its quality is maximized through wet processes that highlight the quality in the cup. The coffee of this lot has been preserved in GrainPro Bags since the delivery at the warehouse. For the producer it was a trip of more than 700 km to arrive to the warehouse. This lot was harvest in the month of march 2021.

Farm Information
  • Farm Name
    La Estancia
  • Farmer
    Faviola Sanchez Aguirre
  • Altitude
    1170 m
  • Farm Size
    2 ha
  • Score
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Berry, Chocolate, Raspberry, Sweet, Strawberry jam
  • Aroma / Flavor
    Green Tea (2), Lemon (2), Peach (2), Apricot, Black Tea, Brown Spice, Brown Sugar, Burnt Sugar, Cane sugar, Cedar, Cherry, Cinnamon, Herb-like, Jasmine, Lemon & Lime, Lemon peel, Lemon tea, Mandarin Orange, , Melon, Passion Fruit, Pineapple, Plum
  • Acidity
    Lemon (3), Citric Acid (2), Bright, Grapefruit, Red Grape

Atoyac De Álvarez, Guerrero


National Winner