Guatemala Inhuat Taste and Aroma - Inhuat Coffee Varieties and Prices

Pour-Over Injerto

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

Pacamara Plant Characteristics

Pacamara plants are medium to tall with short internodal spacing. The leaves are large, wrinkled and dark green, with new growth appearing green or brown. The trunk is hard and thick, and the branches are strong and wide.

Compared with Typica, Pacamara carries more lateral branches, similar to Pacas.

The coffee cherries have a small protrusion at the floral disc.

Coffee Bean Characteristics

The beans are large and oval, roughly 1.03 cm in length, 0.71 cm in width and 0.37 cm in thickness.

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

Overall, Pacamara beans are almost all above screen size 17, with more than 90% at screen 18 or larger.

Flavor Profile

Pacamara offers a full, rich and complex cup. Few varieties combine fruity acidity with such pronounced sweetness, and this one brings stone fruit, vanilla herbs, tropical fruit, chocolate and spice.

Product Information

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

Coffee Details

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 de Fatima Pacamara PI07

El Injerto, One of the World's Great Coffee Estates

There are more than ten thousand coffee estates worldwide, ranging from operations that turn out commercial beans to estates producing rare varieties at the highest quality. Today we introduce one of Guatemala's most prestigious estates, El Injerto.

About the Estate

El Injerto Estate sits in the famous Huehuetenango highlands of Guatemala. The Aguirre family has grown coffee there since 1900. The name "Injerto" comes from a local fruit. The estate places unusual emphasis on environmental protection and organic cultivation, with strict quality control over its green beans. Through the family's efforts, El Injerto has earned Rainforest Alliance certification and has been a frequent champion in international coffee competitions since 2002.

El Injerto, sometimes translated as Grafting Estate, is one of Guatemala's top estates. If it claimed second place, few would dare claim first. Its record in world-class competitions is what built its standing, and last year the owner went further, organizing global bidding events in the manner of Panama's Hacienda La Esmeralda. The competition lots they release are naturally exceptional. Notably, the first batch of 2012, a "Mocha variety," set a world record at an astronomical price of $500.5 per pound, which is exactly why this is a star estate by any measure.

For this competition, El Injerto presented its "BEST Injerto" series, small lots of exceptional quality drawn from carefully selected varieties on the estate. Experienced pickers hand-select ripe cherries, and cuppers then eliminate any batch that fails the quality bar. Under screening that strict, Pacamara from El Injerto accounts for only about 8% of total production.

About the Pacamara Variety

Pacamara became world-famous through the Cup of Excellence in 2004, and within 2-3 years it was winning championships regularly. Pacamara from Guatemala's El Injerto Estate set a record price of $80.2 per pound for green beans in 2008.

As for the variety and its name: Pacamara is a hybrid of the elephant bean Maragogype and Pacas. The name joins the first four letters of Maragogype with Pacas. It is an excellent variety developed in El Salvador, with beans as large as elephant beans, roughly screen size 21-22, and it has been one of the outstanding coffees of Central and South America in recent years. Every country and every farm hopes to find the right conditions to grow it, much as they once did with Panama's Geisha. Pacamara's characteristics are a bright fruit acidity and a very pure, delicate sweetness.

Pacamara's appearance is somewhat similar to its cousin, the elephant bean. Since 2006, the Cup of Excellence has cupped Pacamara from 30 estates, and some of those flavors belong to superstars: 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 Pacamal estate. All are outstanding representatives of the variety, but all are award-winning batches, which makes them very expensive.

FrontStreet Coffee Recommendation

Pacamara is prized for combining bright fruit acidity with a very pure, delicate sweetness, and that combination comes through best in a pour-over. The Hario V60 is the natural partner for coffees like this: the 60-degree cone pushes water toward the center and stretches contact time, while the wide single outlet and spiral ribs let you shape the flow with your pour. FrontStreet Coffee's fruit-forward selection is built for exactly that setup. Yirgacheffe, our most accessible light roast, delivers citrus, berry and floral notes over a green-tea sweetness, with an acidity that reads as ripe fruit rather than a sharp edge. Ethiopia Guifei, a natural-processed lot from Sidamo Guji, leads with strawberry, passion fruit, jackfruit and lychee on a syrupy body, very low in bitterness, and it is the coffee that most often converts drinkers who thought they disliked coffee. Panama Emerald Geisha Red Label brings jasmine, citrus, bergamot and black tea in a clean, transparent cup with a long finish.

Kenya Small Tomato, grown at 1550-1750m from SL28 and SL34 and given a 72-hour double washed fermentation, adds cherry tomato and smoked plum acidity that pours like fresh juice. For those who prefer weight over brightness, the same dripper handles darker roasts just as well: PWN Golden Mandheling is wet-hulled and dark roasted, low in acidity with herbs and dark chocolate, Brazil Queen Estate, a yellow bourbon, brings nut, cocoa, caramel and sugarcane sweetness, Jamaica Blue Mountain No. 1 balances acidity, sweetness, bitterness and aroma with cream, caramel and chocolate, and PNG Paradise Bird, an AA Typica grown at 1600-1800m, is often called a little Blue Mountain for its clean, prominent sweetness. Yunnan 2013 Natural Typica, from our own estate, closes the list with citrus and caramel over nut, chocolate and brown sugar. Any of them, brewed at 15g to 225g at 90-91°C, will show what a well-grown variety can do in a V60.