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

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - follow Coffee Workshop (WeChat Official Account: cafe_style). Pour-over Inuhé coffee. 15g coffee grounds, medium grind (Fujisan鬼齿刀 grind 4), V60 dripper, 88-89°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g then pause, wait until water level drops halfway then continue pouring, slowly pour until 225g total, avoid the tail section

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

About the Pacamara Variety

It gained worldwide fame through the Cup of Excellence (COE) in 2004, frequently winning 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.

The origin of the variety and its name: It is a variety derived from the elephant bean Maragogype and Pacas. Taking the first 4 letters of Maragogype and Pacas, it forms "Pacamara." It is an excellent coffee variety developed by El Salvador. The coffee beans are very large, similar to elephant beans, about 21-22 mesh. It has been an outstanding coffee variety in Central and South America for the past two years. Every country or farm hopes to find suitable areas for growing this variety to produce excellent coffee, similar to Panama's Geisha. Pacamara coffee characteristics include bright fruit acidity and very delicate, pure sweet flavor.

Although the Pacamara variety still appears quite similar to its cousin—the elephant bean variety. Since 2006, 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, making them very expensive.

The Pacamara plant is medium to tall, with short internodal spacing, 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 coffee 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 full-bodied, rich, and complex flavors. Few coffee varieties have both fruit acidity and prominent sweetness, with diverse notes of stone fruits, herbal vanilla, tropical fruits, chocolate, and spicy sweetness.

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 coffee beans to high-quality estates and those growing rare coffee varieties. Today, I'd 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 region of Guatemala. The Aguirre family has been growing coffee here since 1900. The estate name "Injerto" comes from a local fruit name. El Injerto Estate places special emphasis on environmental protection and organic cultivation techniques, implementing strict quality control to ensure the quality of their green coffee 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 to claim first! It has won many world-class competition awards, leading to today's achievements. Last year, the estate owner further elevated their estate's status, similar to Panama's famous Hacienda La Esmeralda. El Injerto Estate (Grafting Estate) holds global bidding competitions. Of course, the competition beans they offer are quite exceptional. Notably, the first batch of 2012's "Mocha variety" set a world record, being sold at an astronomical price of "$500.5/pound USD," becoming a truly star estate!

For this competition, El Injerto Estate specially launched their "BEST El Injerto" series, selecting small batches of excellent quality and coffee varieties from within the estate. Experienced farmers carefully select ripe coffee cherries, which are then evaluated by cuppers to eliminate batches that don't meet quality standards. Under such strict selection criteria, Pacamara varieties from El Injerto Estate account for only about 8% of total production.