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Is Guatemala InHert Coffee Good? Brewing Methods for Guatemalan Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional Barista Exchange - Please follow Coffee Workshop (WeChat Official Account: cafe_style). The world-renowned InHert Estate coffee plantation. There are over ten thousand coffee estates worldwide, ranging from those producing commercial coffee beans to high-quality estates and those cultivating rare coffee varieties. Today, we'd like to introduce you to the prestigious top-tier coffee estate from Guatemala that has earned international acclaim

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The Coffee Manor of the World - Finca El Injerto

There are over ten thousand coffee estates worldwide, including those that produce mass-market coffee beans, high-quality coffee bean estates, and estates that grow rare coffee beans. Today, I will introduce you to the renowned top-tier coffee estate from Guatemala - Finca El Injerto.

Estate Introduction

Finca El Injerto is located on the famous Vivette Nango Plateau in Guatemala. The Aguirre family has been cultivating coffee there since 1900. The estate name "Injerto" comes from a local fruit name. Finca El Injerto places special emphasis on ecological environmental protection and organic cultivation techniques, implementing strict quality control to ensure the quality of raw coffee beans. Through the efforts of the Aguirre family, Finca El Injerto has also earned Rainforest Alliance certification and has been a frequent winner in many international coffee competitions since 2002.

Finca El Injerto (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 achievements today. Last year, the estate owner further pushed their estate's status to new heights. Like the famous Emerald Estate in Panama, Finca El Injerto (Grafted Estate) holds global bidding activities. Of course, the auction beans they offer are also quite exceptional. Notably, the first batch of "Mocha Variety" in 2012 set a world record, being sold at the sky-high price of "$500.5/pound US dollars," becoming a truly deserving star estate!

For this auction, Finca El Injerto specially launched the "BEST Injerto" series, carefully selecting small batches and coffee varieties of excellent quality from within the estate. Experienced farmers carefully select ripe coffee fruits, and then cuppers eliminate batches that do not meet quality standards. Under such strict screening criteria, the Pacamara variety from Finca El Injerto accounts for only about 8% of total production.

About the Pacamara Variety

In 2004, the Cup of Excellence (COE) made it famous worldwide, and it frequently won championships within 2-3 years. Pacamara produced by Guatemala's Grafted Estate set a sky-high price of $80.2 per pound of raw 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 to form Pacamara, it is an excellent coffee variety developed in El Salvador. The coffee beans are very large, similar to elephant beans, about 21-22 screen size. 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 cultivating this variety to produce excellent coffee, like Panama's Geisha. The characteristics of Pacamara coffee include bright fruit acidity and very 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-quality 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 estate El Injerto, and El Salvador's 2008 runner-up Pacamaral estate. These are all excellent representatives of Pacamara, but they are all award-winning batches, therefore the prices are very expensive.

Brewing Method

Hand-brewed Injerto: 15g of coffee, medium grind (small Fuji ghost tooth blade #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, steam for 27 seconds, pour to 105g then stop, wait until the water level in the coffee bed drops to half before pouring again, slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Plant Characteristics

Pacamara plants are medium to tall height, with short internodal spacing. The leaves are large, wavy, and deep green, with new leaves appearing green or brown. The trunk is hard and sturdy, with thick branches.

It has more lateral branches than Typica, similar to Pacas.

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

The coffee beans are large, oval-shaped, approximately 1.03 cm in length, 0.71 cm in width, and 0.37 cm in thickness.

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% being 18 screen size or larger.

Pacamara has full, rich, and varied flavors. Few coffee varieties have both fruit acidity and noticeable sweetness, with diverse changes including stone fruits, vanilla plants, tropical fruits, chocolate, and spice sweetness.

Product Information

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