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Pour-Over Injerto Brewing Guide

Dose 15g of coffee at a medium grind (small Fuji Ghost Tooth grinder, setting 4), brewed on a V60 dripper with water at 88-89°C. First pour 30g of water and bloom for 27 seconds. Pour to 105g and pause; once the water level drops to half, pour slowly up to 225g. Cut the tail section. 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, corrugated, and dark green, with new growth appearing green or brownish. The trunk is hard and thick, with sturdy branches.

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

The cherries show a small protrusion at the floral disc.

The beans are large and oval, measuring roughly 1.03 cm long, 0.71 cm wide, and 0.37 cm thick.

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

Overall, Pacamara beans are almost always larger than screen 17, with over 90% at screen 18 or above.

In the cup, Pacamara offers full, rich, and complex flavors. Few varieties combine fruity acidity with prominent sweetness, layering notes of stone fruits, vanilla, tropical fruits, chocolate, and spiced sweetness.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
Shelf life: 90 days
Net weight: 100g
Packaging: Bulk
Organic: No
Bean state: Roasted coffee beans
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
Lot: Competition batch Pandora de Fatima EI07
Flavor notes: Chestnut, plum, chocolate

Guatemala Pacamara - Competition Batch Pandora de Fatima Pacamara PI07

El Injerto Estate - A World-Class Coffee Estate

There are more than ten thousand coffee estates worldwide, from commercial-volume producers to high-quality farms and growers of rare varieties. Today we introduce Guatemala's renowned top-tier estate: El Injerto.

Estate Introduction

El Injerto Estate sits in Guatemala's famous Huehuetenango highlands, where the Aguirre family has grown coffee since 1900. The name "Injerto" comes from a local fruit. The estate places special emphasis on ecological protection and organic cultivation techniques, enforcing strict quality control to guarantee green bean quality. Through the Aguirre family's efforts, El Injerto has earned Rainforest Alliance certification and has been a frequent winner in international coffee competitions since 2002.

El Injerto Estate (sometimes translated as "Graft Estate") ranks among the very top Guatemalan farms — if it claimed to be second, no one would dare claim first! Its string of world-class competition awards has built its reputation. Last year, the estate's owner raised its standing to new heights. Like Panama's celebrated La Esmeralda, El Injerto hosts its own global auction, and the lots it releases are exceptionally impressive. Notably, the first "Mocha variety" batch in 2012 set a world record, selling at the astronomical price of "$500.5 per pound" — a true star estate!

For its auctions, El Injerto features the "BEST El Injerto" series, selecting small lots of exceptional quality and rare varieties from within the estate. Experienced farmers hand-pick only ripe cherries, and cuppers then eliminate any lots that fall short of standard. Under selection criteria this strict, Pacamara makes up only about 8% of the estate's total production.

About the Pacamara Variety

Pacamara shot to worldwide fame through the Cup of Excellence (COE) in 2004, taking championships repeatedly within 2-3 years. Pacamara from Guatemala's El Injerto Estate itself fetched an astronomical $80.2 per pound for green beans in 2008.

The variety's name and origin: it is a cross of the elephant bean Maragogype and Pacas — "Pacamara" combines the first four letters of each parent. It is an excellent variety developed in El Salvador, with very large beans comparable to elephant beans at roughly screen 21-22. In recent years it has been one of the standout varieties in Central and South America; every country and farm hopes to find suitable terrain for it, much as Panama did with Geisha. Pacamara's hallmarks are bright fruity acidity and exceptionally pure, delicate sweetness.

Although Pacamara still closely resembles its elephant-bean cousin, its cupping record speaks for itself: since 2006, COE has judged Pacamara from 30 estates, and some have been genuine superstars — the 2006 Honduras champion Santa Martha, the 2007 El Salvador third-place Cerro Negro (Black Mountain Estate), Guatemala's regular COE champion El Injerto, and the 2008 El Salvador runner-up Pacamal estate. All are excellent ambassadors for the variety, though as award-winning lots they come at a steep price.

FrontStreet Coffee Recommendation: A V60 Classic for Bright, Delicate Cups

The V60 dripper used above remains the brewer of choice for coffees like Pacamara. Developed by Hario — the Tokyo glassware maker founded in 1921 — and redesigned in 2004 around its signature 60° cone, the V60's spiral ribs and single large outlet let the brewer control flow directly, extracting more layered aromatics and livelier acidity than cloth or immersion methods. That is why FrontStreet Coffee reaches for the resin V60 for delicate, floral-fruity lots: the Yirgacheffe Guodingding with its jasmine and bright citrus, the tropical, juice-like Flower Queen natural, and the Kenya "Little Tomato" with its vivid cherry-tomato and dark plum acidity. If you love the refined sweetness of Pacamara, these bright lots are your next stop.