El Injerto Pacamara Reserve, Guatemala

Sale price Price $21.00 Regular price

From the legendary and 9 time cup of excellence winning farm, we are pleased to present this truly special coffee.  

In the early days of El Injerto, the owners began cultivating sugar cane to produce crystallized sugar locally known as "panela", corn, beans, and tobacco. During 1900 they started planting coffee, and called this section el Injerto (The Grafting), since this was what started the agricultural development in the area.

The current owner is Arturo Aguirre Escobar, representing the third generation of his family. He has worked the farm since 1956, when the production was approximately three hundred (300) bags of 100 pounds. El Injerto has a total of 447 hectares, most of them are between 1,500 and 2,000 meters above sea level, all planted with coffee, fruit orchards, basic grains and ornamental plants. The remaining hectares have been preserved as a thousand-year-old virgin forest, which gives the farm its special climate and adequate conditions to have clean water that springs directly from the mountains. In addition, it constitutes the perfect habitat for flora and fauna; and especially allows the production of coffee in an eco-system preserving our natural environment. The forest area surrounds the coffee plantations. The farm has an annual rainfall of 1800-2000 mm per year a relative humidity of 75% and an average temperature of 73°F (23°C). The soils are volcanic, profound, well drained, and with high contents of organic matter. Recently, el Injerto was awarded the distinction of being considered fully carbon neutral. An amazing accomplishment. 

This Pacamara variety is an extremely large seed! a cross between the exotic maragojipe and the Pacas (bourbon mutation).  After harvest, this coffee goes through an extremely short 4 hour traditional fermentation, then it is washed, and immediately goes into another 24 hour dry fermentation.  It is placed on the patio for 1 day, before it is transfered to raised beds for the remaining drying process.

We taste: Apricot jam, brown sugar, white grape.

Farm: Finca El Injerto

Origin: Guatemala

Region: La Libertad, Huehuetenango

Altitiude: 1500-2000 meters

Varietal: Pacamara

Processing: Kenya Process (double soak)