Guatemala Injerto Estate Natural Pacamara Brewing Guide - Injerto Estate Coffee Bean Recommendations

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Guatemala Coffee SHB El Injerto Estate Blue Diamond [Natural Process EU Certified]

Guatemala SHB EP El Injerto Estate

Blue Diamond

Product Information:

Region: El Injerto Estate

Harvest Period: October - March

Grade: SHB

Altitude: 1500m - 1900m

Flavor Profile: Drupe, Vanilla, Tropical Fruits, Spicery, Dark Chocolate, Well Arranged, Full body

El Injerto Estate

A renowned coffee estate located in a valley of the Huehuetenango Highlands, which is the highest average altitude and most rugged terrain among Guatemala's eight famous producing regions. It has consistently played a pioneering role in Central American specialty coffee.

Estate Introduction

El Injerto Estate covers a total area of 720 hectares, with an annual production of approximately 16 containers and export value of about $100-200 million. Most coffee is grown at altitudes of 1500-2000m, with average annual rainfall of 1800-2000mm, relative temperature maintained between 18-22℃, and humidity around 75%. The soil consists of deep volcanic soil with good drainage and rich organic matter. The estate grows specialty-grade coffee, fruits, basic food crops, and ornamental plants, with access to natural clean mountain springs. The remaining hectares are protected as thousand-year-old primary forest, which gives the estate a special humid environment ideal for wildlife survival, creating a natural ecosystem particularly suitable for coffee.

Cultivated by the Aguirre family since 1900, the estate 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 green coffee beans. Through the efforts of the Aguirre family, the estate has also earned Rain Forest Alliance certification. Since 2002, it has been a consistent winner in many international coffee competitions, winning 16 awards in 11 years at the Cup of Excellence competition.

Pacamara coffee is a hybrid of Pacas (a natural mutation of Bourbon variety) discovered in El Salvador in the 1950s and Maragogype (elephant bean). The first four letters of Maragogype and Pacas combine to form Pacamara. It was first cultivated by Salvadoran researchers in 1958. Pacamara is an excellent variety rarely achieved through artificial selection, surpassing its parent varieties and perfectly inheriting their advantages.

How to Brew Guatemala Coffee [Natural Pacamara] Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of Natural Pacamara coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, and V60 filter for extraction.

Pour hot water from the pour-over kettle in clockwise circles centered on the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour the second time. During the second pour, same as before, pour in clockwise circles centered on the filter cup. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channel effects.

Leave a circle when pouring to the outer edge of the coffee powder, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g. The brewing is complete.

Japanese Ice Pour-Over [Natural Pacamara]

FrontStreet Coffee's ice pour-over reference for Natural Pacamara:

Guatemala Coffee Natural Pacamara, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer setting - Fuji 3.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column, forcefully stirring and impacting to fully tumble the coffee powder. However, be careful not to let the liquid level get too high and avoid pouring on the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g powder).

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473