What Does Guatemala El Injerto Taste Like? How to Brew El Injerto Coffee

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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: Chestnut, Plum, Chocolate

Guatemala Pacamara Competition Batch Pandora de Fatima - Pacamara PI07

The World's Coffee Estate - El Injerto Estate

There are over ten thousand coffee estates worldwide, including those that produce commercial coffee beans, high-quality coffee beans, and estates that grow rare coffee varieties. Today, I'd like to introduce you to the renowned top-tier coffee estate from Guatemala - El Injerto Estate.

Estate Introduction

El Injerto Estate is located on the famous Huehuetenango plateau in Guatemala. The Aguirre family has been cultivating coffee there since 1900. The estate's 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 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 Grafted Estate) is one of the top estates in Guatemala. If it claims to be second, probably no one would dare to claim first! It has won many world-class competition awards, leading to its current achievements. Last year, the estate owner further elevated the estate's status. Like Panama's famous Hacienda La Esmeralda, El Injerto Estate holds global bidding competitions. Of course, the competition beans they release are all exceptionally remarkable. Notably, the first batch of "Mocha variety" in 2012 set a world record, being auctioned at the astronomical price of "$500.5 per pound," becoming a truly deserved star estate!

For this competition, El Injerto Estate specially launched the "BEST El Injerto" series, featuring carefully selected small batches and coffee varieties of exceptional quality from within the estate. Experienced farmers hand-pick ripe coffee cherries, and then cuppers eliminate batches that don't meet quality standards. Under such strict selection criteria, the Pacamara variety at El Injerto Estate accounts for only about 8% of total production.

About the Pacamara Variety

Pacamara gained worldwide fame through the Cup of Excellence (COE) in 2004, frequently winning championships within 2-3 years. Pacamara produced by Guatemala's El Injerto Estate set a record price of $80.2 per pound for green beans in 2008. The variety's name and origin come from being a derivative of the Maragogype (elephant bean) and Pacas varieties, combining the first four letters of Maragogype and Pacas to form Pacamara. It's an excellent coffee variety developed in El Salvador, with very large coffee beans similar to elephant beans, approximately 21-22 screen size. It has been an outstanding coffee variety in Central and South America in recent years, with every country or farm hoping to find suitable regions to cultivate this variety to produce excellent coffee, similar to Panama's Geisha. Pacamara coffee characteristics include bright fruit acidity and exceptionally pure, delicate sweetness. Although the Pacamara variety's appearance is still quite similar to its cousin - the elephant bean variety. Since 2006, COE has cupped Pacamara from 30 estates, some with truly superstar-level flavors, such as Honduras's 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 outstanding Pacamara representatives, but they are all award-winning batches, making them very expensive.

Brewing El Injerto

Pour-over El Injerto: 15g coffee, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g water, let bloom for 27 seconds. Pour to 105g and stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Pacamara Plant Characteristics

Pacamara plants are medium to tall with short internodes, large, corrugated, dark green leaves, with new leaves appearing green or brown. The trunk is hard and sturdy, with thick, wide branches.

More lateral branches than Typica, similar to Pacas.

Fresh cherries have a small protrusion at the flower disc position.

Coffee beans are large and oval-shaped, 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, Pacamara bean sizes are almost all above screen 17, with over 90% above screen 18.

Pacamara offers full, rich, and complex flavors. Few coffee varieties possess both fruit acidity and distinct sweetness, with diverse notes including stone fruits, vanilla plants, tropical fruits, chocolate, and sweet spices.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 100g
Packaging Method: Bulk
Organic Food: No
Coffee Bean State: Roasted Beans
Sugar Content: Sugar-free
Origin: Guatemala
Roast Level: Medium Roast

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