How to Brew Guatemala Finca El Injerto Red Catuai Pour-Over Coffee | Coffee Varieties from El Injerto Estate

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Guatemala Finca El Injerto Red Catuai

From the Guatemala coffee growing region - Huehuetenango, this Red Catuai from Finca El Injerto undergoes washed processing plus 24 hours of water resting. Grown at an altitude of 1540m-1900m in deep volcanic soil rich in organic matter and Rainforest Alliance certified, this batch was the sweetest among the 2015 ERGOS Guatemala coffee recommendations. From high to low temperatures, it showcases excellent fruit flavors of red cherry, blackcurrant, lychee, and berries, while abundant nutty aromas and caramel sweetness create a complete profile.

Finca El Injerto: The Prestigious Estate

Like Panama's renowned La Esmeralda estate, Finca El Injerto hosts global bidding auctions. The difference is that La Esmeralda typically offers single varieties, while El Injerto provides relatively diverse coffee bean varieties. Of course, the auction beans they offer are all exceptional; the Bourbon that first won COE championships for the estate, and later the Pacamara that shocked the coffee world by winning three consecutive COE championships. In recent years, the estate has also offered small quantities of Maragogype and Gesha. Even more noteworthy, the first batch of "Mocha variety" in 2012 set a world record, selling at an astronomical price of "$500.5/pound, USD," establishing it as a truly star estate! For this auction, El Injerto specially launched the "BEST El Injerto" series, featuring carefully selected small batches and coffee varieties from within the estate. Experienced farmers hand-pick mature coffee cherries, which are then screened by cuppers to eliminate batches that don't meet quality standards. Under such strict selection conditions, Pacamara varieties from El Injerto account for only about 8% of total production.

Guatemala SHB Finca El Injerto Blue Diamond Catuai

This batch of Guatemala SHB Finca El Injerto Blue Diamond Catuai is also among the estate's premium specialty coffees, featuring fresh tropical fruit flavors with subtle honey and vanilla sweetness. It offers a smooth mouthfeel with distinct layers, rich yet clear and bright flavors, especially in the aftertaste where chocolate notes and sweetness persist.

How to Brew Guatemala Finca El Injerto Red Catuai

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

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. Like the first pour, pour in clockwise circles centered on the filter middle. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

Leave a circle when pouring the coffee grounds to the outermost ring, then continue brewing circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing process is complete.

Japanese-Style Ice Pour-Over: Finca El Injerto Red Catuai

FrontStreet Coffee's ice pour-over reference for Finca El Injerto Red Catuai:

Guatemala Finca El Injerto Red Catuai, light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal 90°C recommended for pour-over. For normal pour-over, use small Fuji setting 3.5, while for ice pour-over, use a slightly finer setting - small Fuji 3.

Bloom with 40g water for 30 seconds.

Pour in stages: first stage 60g water, second stage 40g water. Use a relatively fine but high water column, stirring forcefully to ensure the coffee grounds roll thoroughly. However, be careful not to let the liquid level get too high or touch the filter paper at the edges.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of grounds).

Important Notice :

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Tel:020 38364473