El Ingenio dates back to 1875 when Mr. Juan Urrutia planted the first coffee trees in volcanic soil and the first crop of 27 bags was produced. As time passed the farm grew and the family worked hard to improve the quality year after year leading us to the present day with sixth-generation Enrique, Rene and Gustavo running the farm, with their father Gustavo still involved as an advisor, giving them the benefit of his experience. Over the years, they have placed in the finals for Cup of Excellence 7 times, as well as gaining accolades from trade bodies and national associations such as Exporter of the Year in 2015 and landing in the top 5 in 2017.
All the Urrutias Estate coffees are 100% shade grown and native trees are planted every year to prevent erosion. The main trees which are grown are the izote and the copalchi which act as natural wind barriers. A UNESCO Biosphere Reserve, the farm is unsurprisingly Rainforest Alliance certified and is home to many resident and migratory birds. Specifically, they are home to 24 different species of mammals, 259 species of insects and over 120 species of migratory birds. In total, they have over 100 manzanas (approx. 170 acres) of natural forest, which is about 20-30% of the El Ingenio farm.
The honey process starts with picking perfectly ripe cherries (so that the sweetness will come through in the finished coffee). Then at the end of each
harvest day cherries are collected, weighted and pulped in electrical pulpers, with their mucilage still fully attached, and they are spread on African drying beds. It takes about 10 – 12 days to dry, depending on the weather, until they reach a moisture content of 12%. This method of producing coffee uses no water and less electricity than other processing methods.