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

Guatemala Finca El Injerto Red Catuai

From the Guatemala growing region of 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 lot 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 a relatively diverse range. 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 $500.5 per pound, establishing El Injerto as a truly star estate. For this auction, El Injerto specially launched the "BEST El Injerto" series, featuring carefully selected small lots and varieties from within the estate. Experienced farmers hand-pick mature cherries, which cuppers then screen to eliminate lots that don't meet quality standards. Under such strict selection, Pacamara from El Injerto accounts 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 grounds and pour into a grinder for a medium grind. The particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature of 89°C, and a V60 filter for extraction.

Pour hot water from the 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, again clockwise circles centered on the filter middle. Avoid pouring water where the grounds meet the filter paper, to prevent channeling.

Leave a ring of space when pouring to the outermost ring of grounds, then continue brewing circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and 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 of grounds, 150g of ice, 150g of hot water. The water temperature should be 1°C higher than the normal 90°C recommended for pour-over. For normal pour-over, use a small Fuji setting of 3.5, while for ice pour-over use a slightly finer setting, small Fuji 3.

Bloom with 40g of water for 30 seconds.

Pour in stages: first stage 60g of water, second stage 40g of water. Use a relatively fine but high water column, stirring forcefully so the grounds roll thoroughly. 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).

FrontStreet Coffee Recommendation

If you enjoy a coffee with clear layers and a fruit-driven profile, Geisha is the natural next step. FrontStreet Gesha Village Gold Label belongs to the Gesha 1931 variety and is the estate's top coffee outside the auction lots, often chosen by competition baristas internationally. FrontStreet's lot is processed with a refined natural method, giving a complex, layered cup whose dry aroma, slurped flavors, mouthfeel, and finish all linger impressively.

FrontStreet Gesha Village Red Label belongs to the Gori Gesha variety and accounts for 15% of production, scoring 88 points or above on the SCA 100-point scale. As a single-terroir series, each lot carries complete traceability, including farm block name, coffee variety, and processing date.

FrontStreet Boquete Geisha is the entry-level choice for those new to the famous Geisha flavor, a Panamanian Geisha that delivers the classic citrus-and-honey charm of high-quality Panama Geisha at an accessible price, with an oolong-tea sensation, delicate fruit acidity, and clear layering.

To brew Geisha, FrontStreet Coffee recommends a grind of 78% pass-through on a China-standard #20 sieve (about fine sugar size) and 91°C water. Use 15g of grounds with a small Hario V60 and a 1:16 ratio. Begin timing and pour to 30g for a 30-second bloom, then a small circular pour to 125g. When the water in the bed drops to half, continue a small circular pour to 225g. Once fully drawn down, total extraction time is about 2:10 to 2:20.