El Guaje

Maria Elena Margarita Ortiz Herrera De Mendez

17

Description of the owners:Retired professionals. Herman, a medical doctor, Pediatrician (Infections Disease specialist) who became
world known for his work in the aids epidemic. Coffee was his other love. He devoted
his last 15 years of his life to the farm.

Nena, a clinical psychologist, psycho analyst, Fourth generation coffee growers.

Two daughters, Natalia and Mayita, the latter became Q grader, barista, Cupper.

The Family and their USA clients built and support a school in the Palo de Agua Cantón Juayua and provide an instructor in the use of computers.

Soil type: Loam
Temperature/average: 14 to 22o C
Average annual rainfall: 2000 mm
Shade type: Ingas, cypress, copalchi, native.
Shade Density: 50/50
Flora and fauna on the farm (type of trees): Private forest of approximately 49ha, with cypress, native vegetation. Various animal species. There is a lot of protected area on slopes and ravines.
Fertilization methods: chemical, three times a year based on soil analysis.
Herbicide application: 1 to 2 times a year
Environmental Conservation Practices: Yes
Type of Process: Natural

The property is located in the Department of Sonsonate, Jurisdiction of Juayua. To
get there by car, you leave the road that leads from Juayua to Los Naranjos and at the level of San José La Majada you enter the Cerro del Águila Mountain. After 4 kilometers of dirt road you reach the farm. The farm has a southwest exposure, it
has two bodies, the main one of about 105ha, and an annex known as Zapato de Mico of 10.5ha in extension. It is planted with Bourbon. The main body has a plot of SL28 and Pacamara at an altitude of (1500-1600 meters above sea level).

The farm reaches the height of 2035 meters, that upper part is formed by a forest of cypresses and native species.

Awards obtained: An SL 28 from the Farm was considered the best coffee at the "Coffee Expedition" event in Juayua in 2019. We also participated in the cup of excellence in 2014 with a Washed Bourbon, we reached the stage of International Jury.

In 2023 our coffee was also able to reach the level of international juror obtaining
the 22 place.

This years 5th place was quite a jump for us!