El Injerto Lot 107

Producer: Arturo Aguirre

Farm: Finca El Injerto

Location: La Libertad, Huehuetenango

Variety: Red Bourbon

Process: Natural

Altitude: 2,000 masl

Roast: Light-Medium

Notes: Bubble Gum, Whiskey and Caramel.

El Injerto is located in the highlands of Huehuetenango, one of Guatemala’s premier regions for specialty coffee. Its high elevation, cool temperatures, and mineral-rich, non-volcanic soils create ideal conditions for slow, even cherry maturation—contributing to clean coffees with high quality potential and distinctive characteristics. 

Founded in 1874 and focused on coffee since the early 1900s, the farm is still family-run, now by the third and fourth generations of the Aguirre family. Their approach centers on full traceability: every coffee processed at El Injerto is grown on the farm, allowing them complete control over plant health, harvest timing, processing, and milling.

That focus on precision and consistency has earned El Injerto eight first-place wins at the Cup of Excellence—more than any other farm globally. Coffees like their Pacamara, Malawi Geisha, and Bourbon consistently stand out for their clarity and balance, with flavor profiles ranging from tropical fruit and florals to cocoa and citrus, depending on the variety and process.

Beyond quality, El Injerto is also recognized for its environmental and social commitments. It holds Carbon Neutral and Rainforest Alliance certifications and provides on-site healthcare, housing, and education support for its staff—reflecting a long-term view that sees sustainability and excellence as inseparable.

El Injerto exemplifies what’s possible when a farm combines ideal growing conditions with generational expertise, rigorous quality control, and a deep investment in people and place.

Dry Process, also called Natural Process, this process is new to Guatemalan farmers is not new at all in other parts of the world as Africa and Brazil. This process is where the well-picked beans are dried directly with pulp in the patios or African beds after taking the floaters out to give a nice and clean cup. This process gives an intense fruit flavor, very sweet and heavy body. Some varieties are better for this process than others.

The coffee we purchase from Finca El Injerto is 100% Bourbon. We’re incredibly proud to offer this exceptional coffee from the Aguirre family year after year.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium-Course (700-900 microns)

COFFEE AGE: 14-20 days, ideally

COFFEE DOSE: 17 grams

WATER WEIGHT: 255 mL

WATER TEMPERATURE: 86°C-88°C

TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

DOSE: 18 to 20 grams
YIELD: 34 to 40 grams
TIME: 22 to 26 seconds
RATIO: 1:1.8 to 1:2
TEMPERATURE: 88°C - 92°C


MILK RATIO SWEET SPOT:

DOSE

90ml cup: 18-20 grams
120ml cup: 18-20 grams
150-180ml cup: 18-20 grams
210-240ml cup: 18-20 grams
YIELD

90ml cup: 40 mL (split shot)
120ml cup: 20-24mL
150-180ml cup: 22-28mL
210-240ml cup: 30-32mL
TEMPERATURE: 88°C - 92°C