Guatemala Inuhé Pour-Over Brewing Data | How to Brew Guatemala Inuhé Coffee

Pour-over El Injerto: 15g of coffee grounds, medium grind (small Fuji ghost-tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops halfway before continuing to pour slowly until reaching 225g total. Discard the tail. Water-to-coffee ratio 1:15, extraction time 2:00.

About the Pacamara Variety

The variety gained worldwide fame through the Cup of Excellence (COE) in 2004, frequently taking championships within 2-3 years. The Pacamara produced by the Finca Los Gajos grafting estate in Guatemala set a record price of $80.2 per pound for green beans in 2008.

Origin of the variety and its name: it is derived from the elephant bean Maragogype and Pacas. Taking the first four letters of Maragogype and the first letters of Pacas forms "Pacamara." It is an excellent coffee variety developed by El Salvador. The beans are very large, similar to elephant beans, about 21-22 mesh. It has been an outstanding variety in Central and South America for the past two years, and every country or farm hopes to find suitable areas for growing it to produce excellent coffee, much as Panama has done with Gesha. Pacamara's characteristics include bright fruit acidity and a very delicate, pure sweet flavor.

Although the Pacamara variety still looks quite similar to its cousin, the elephant bean, since 2006 the COE has cupped Pacamara from 30 estates, some with truly superstar flavors—such as Honduras' 2006 champion Santa Martha, El Salvador's 2007 third-place Cerro Negro (Black Mountain Estate), Guatemala's regular COE champion El Injerto, and El Salvador's 2008 runner-up Pacamara estate. These are all excellent Pacamara representatives, but they are all award-winning batches, which makes them very expensive.

The Pacamara plant is medium to tall, with short internodal spacing and large, corrugated, dark-green leaves. New leaves appear green or brown. The trunk is hard and sturdy, with thick, wide branches.

It has more lateral branches than Typica, similar to Pacas.

The cherries have a small protrusion at the calyx.

The beans are large and elliptical, approximately 1.03 cm long, 0.71 cm wide, and 0.37 cm thick.

Depending on altitude, Pacamara beans are about 70% the size of Maragogype beans.

Overall, almost all Pacamara beans are 17 mesh or larger, with over 90% being 18 mesh or larger.

Pacamara offers a full-bodied, rich, and complex flavor. Few coffee varieties combine fruit acidity with such prominent sweetness, and its notes range across stone fruits, herbal vanilla, tropical fruits, chocolate, and spicy sweetness.

Manufacturer: Coffee Workshop | Shelf Life: 90 days | Net Weight: 100g | Packaging: Bulk | Organic: No | Bean State: Roasted | Sugar Content: Sugar-free | Origin: Guatemala | Roast Level: Medium roast

Guatemala La Libertad, Huehuetenango El Injerto Pandora de Fatima

Country: Guatemala

Grade: SHB

Estate: El Injerto Estate

Roast Level: Medium roast

Processing Method: Washed

Variety: Pacamara

Batch: Competition batch Pandora de Fatima EI07

Flavor Notes: Chestnut, plum, chocolate

Guatemala Pacamara—Competition batch Pandora—Fatima Pacamara PI07

The World's Coffee Estate—El Injerto Estate

There are over ten thousand coffee estates worldwide, ranging from those producing mass-market beans to high-quality estates and those growing rare varieties. Today I would like to introduce you to Guatemala's renowned top-tier coffee estate, El Injerto Estate.

Estate Introduction

El Injerto Estate is located in the famous Huehuetenango highlands of Guatemala. The Aguirre family has been growing coffee here since 1900. The estate name "Injerto" comes from a local fruit. El Injerto Estate places special emphasis on environmental protection and organic cultivation, implementing strict quality control to ensure the quality of its green beans. Through the Aguirre family's efforts, El Injerto Estate has earned Rainforest Alliance certification and has been a frequent winner in many international coffee competitions since 2002.

El Injerto Estate (also translated as Grafting Estate) is one of Guatemala's top estates. If it claims to be second, probably no one would dare claim first. It has won many world-class competition awards, leading to its achievements today. Last year the estate owner further elevated the estate's status, much like Panama's famous Hacienda La Esmeralda. El Injerto Estate holds global bidding competitions, and of course the competition beans it offers are quite exceptional. Notably, the first batch of 2012's "Mocha variety" set a world record, selling for an astronomical $500.5 per pound, making it a truly star estate.

For this competition, El Injerto Estate specially launched its "BEST El Injerto" series, selecting small lots of excellent quality and distinct varieties from within the estate. Experienced farmers carefully select ripe cherries, which are then evaluated by cuppers to eliminate batches that fail to meet quality standards. Under such strict selection, Pacamara varieties from El Injerto Estate account for only about 8% of total production.

FrontStreet Coffee Recommendation

Pacamara and Gesha belong to the same rare company of varieties that can stop a cupping table cold, so if this article has you curious about distinctive cultivars, FrontStreet Coffee's Gesha lineup is a natural next step. For the classic Panama expression, the Emerald Red Label Gesha is selected from a single plot above 1,700 meters, cupping at 90 points or above with a refined orange-blossom-honey profile, while the Emerald Green Label Gesha, from several blocks, delivers the estate's signature high-altitude Gesha character at a more accessible price. If you want an easy, budget-friendly introduction, the Boquete Gesha is an entry-level estate-grade Gesha grown at 1,600 meters, offering jasmine florals, green tea, honey, citrus, and orange after brewing. On the Ethiopian side, the Gesha Village Gold Label, a Gesha 1931 given a refined natural process, shows the complex layers that competition baristas favor, and the Gesha Village Red Label, a Gori Gesha single-terroir lot scoring 88 or above, comes with full traceability from block to processing date. For a rare single-variety Ethiopian Gesha, Genlana Gesha—hand-picked, raised-bed natural-dried over 14-20 days, and roasted medium-light—brings bright citrus acidity, elegant ginger-flower aroma, and ripe-fruit sweetness with a fine, silky finish.