Introduction to Guatemala's Injerto Coffee Region and How to Brew Guatemalan Coffee

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Estate Introduction

El Injerto Estate is located in the renowned Huehuetenango Highlands region of Guatemala. The Aguirre family has been cultivating coffee since 1900. The estate's name "Injerto" comes from a local fruit name. El Injerto Estate places special emphasis on ecological protection and organic cultivation techniques, implementing strict quality control to ensure the quality of raw coffee beans. Through the Aguirre family's efforts, El Injerto Estate has also earned Rainforest Alliance certification, and since 2002, has been a frequent champion in many international coffee competitions.

El Injerto Estate (also translated as Grafting Estate) is among 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 today's achievements. Last year, the estate owner further elevated their estate's status to new heights. Like the famous La Esmeralda Estate in Panama, El Injerto Estate holds global bidding competitions. Of course, the bidding beans they offer are all exceptionally remarkable. Notably, the first batch of "Mocha variety" in 2012 set a world record, being auctioned at an astonishing price of "$500.5 per pound," becoming a truly deserving star estate!

For this bidding, El Injerto Estate specially launched the "BEST El Injerto" series, carefully selecting small quantities of exceptional batches and coffee varieties from within the estate. Experienced farmers meticulously select ripe coffee fruits, after which cuppers eliminate batches that don't meet quality standards. Under such strict selection criteria, the Pacamara variety from El Injerto Estate accounts for only about 8% of total production.

About the Pacamara Variety

In 2004, Pacamara gained worldwide fame through the Cup of Excellence (COE), frequently winning championships within 2-3 years. Pacamara produced at Guatemala's El Injerto Estate set a record price of $80.2 per pound of raw beans in 2008.

The origin of the variety and its name: It is a derivative variety of the elephant bean Maragogype and Pacas. The name combines the first 4 letters of Maragogype and Pacas to form Pacamara. It is an excellent coffee variety developed in El Salvador. The coffee beans are very large, similar to elephant beans at about 21-22 screen size. It has been an outstanding coffee variety in Central and South America in recent years. Every country or farm hopes to find suitable regions for cultivating this variety to produce excellent coffee, similar to Panama's Geisha. The characteristics of Pacamara coffee include bright fruit acidity and very pure, delicate sweetness.

Although the appearance of Pacamara is still quite similar to its cousin - the elephant bean variety. Since 2006, COE has cupped Pacamara from 30 estates. Some flavors are truly superstars, such as Honduras's 2006 champion Santa Martha, El Salvador's 2007 third-place Cerro Negro (Black Mountain Estate), Guatemala's regular COE champion estate El Injerto, and El Salvador's 2008 runner-up Pacamaral Estate. Looking back at these examples, they are all excellent Pacamara representatives, but they are all award-winning batches, so prices are very expensive.

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

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

More lateral branches than Typica, similar to Pacas.

The fresh fruit has a small protrusion at the flower disc location.

The coffee beans are large and elliptical, about 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 above 17 screen size, with over 90% above 18 screen size.

Pacamara offers full-bodied, rich, and complex flavors. Few coffee varieties possess both fruit acidity while maintaining noticeable sweetness, with diverse flavor notes including drupes, vanilla plants, tropical fruits, chocolate, and spice sweetness.

Product Information

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

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 - Fatima Pacamara PI07

World-Class Coffee Estate - El Injerto Estate

There are over ten thousand coffee estates worldwide, including those producing mass-market coffee beans, high-quality coffee bean estates, and estates growing rare coffee varieties. Today, we're introducing the renowned top-tier coffee estate from Guatemala - El Injerto Estate.

Important Notice :

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