Introduction to Guatemala El Injerto Estate Pandora Carmen Coffee | Guatemala Coffee Guide

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El Injerto Estate: A Legacy of Excellence

El Injerto Estate is located in Huehuetenango, the northern region of Guatemala, established in 1874. Currently, El Injerto is operated by Arturo Aguirre and his son. El Injerto is the name of the first fruit variety. After three generations and over a hundred years of development, El Injerto now possesses approximately 300 hectares of coffee cultivation area.

Quality and Sustainable Farming Practices

Aguirre places great emphasis on quality and sustainable agricultural methods. Coffee parchment is used as fuel for mechanical drying, and water used in fermentation tanks is first settled and filtered in ponds to ensure that discharged water does not pollute downstream environments. The estate is also dedicated to planting native varieties to maintain the local forest landscape as much as possible.

Natural and Ecological Farming Methods

No fungicides, herbicides, or pesticides are used. Instead, they strive to maintain ecological balance and utilize earthworms and other organisms to enrich the soil. Special tree species are planted as shade trees (such as Araquis, a leguminous plant that prevents surrounding grass from growing) to control weeds, add nutrients to the soil, and regulate the sunlight exposure of coffee beans.

Meticulous Processing Methods

First, flotation is used to remove unripe beans and debris such as branches. After depulping, the beans undergo 48-60 hours of fermentation. Because El Injerto is situated at a very high altitude with relatively low temperatures, extended fermentation time is required. After fermentation ends, water is used to wash away the mucilage, and the coffee beans are rested in clean water for 24 hours. Next comes the drying stage: coffee beans are stacked to a thickness of less than 3cm and dried on patios for 24 hours, followed by 32 hours of very low-temperature (below 45°C) mechanical drying to reduce moisture content to 10.5-11.5%. The dried coffee beans in parchment state are packed in jute bags and rested in a warehouse with appropriate environmental conditions for 45 days.

FrontStreet Coffee's Brewing Recommendations

Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C

French Press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature 90°C-91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473