History & Origins
Finca El Injerto was first acquired in 1874 by Jesús Aguirre Panamá, who began coffee cultivation around 1900 and named the farm after “injerto,” a native fruit of the area.
Today the estate is managed by the third and fourth generations of the Aguirre family, led by Arturo Aguirre Sr. and Arturo Aguirre Jr., who have operated the farm since 1956 when production was approximately 300 bags of parchment coffee.
The farm’s signature Pacamara variety was planted approximately 25 years ago when Arturo Aguirre Sr. brought seeds from El Salvador—initially, buyers rejected this exotic coffee due to its unfamiliar flavor profile, forcing Aguirre Sr. to sell it at discount prices or bundle it with Bourbon lots.
This once-unwanted variety has since become the most awarded coffee in Guatemala’s Cup of Excellence, with El Injerto achieving an unprecedented eight first-place wins—more than any other farm globally.
Terroir & Growing Conditions
Nestled in the highlands of Huehuetenango near the Sierra de los Cuchumatanes, El Injerto occupies such remote, mountainous terrain that many visitors arrive by helicopter due to the eight-hour drive from Guatemala City over winding, difficult roads.
The farm’s coffee plantations span from 1,500 to 1,920 meters above sea level, with the most delicate and exotic varieties planted at the highest elevations.
The estate benefits from mineral-rich, non-volcanic soil, average precipitation of 1,600mm annually, and consistent temperatures of 22°C, creating ideal microclimates for specialty coffee production.
More than half of El Injerto’s land comprises protected rainforest—the largest in Huehuetenango—with two-thirds of the farm remaining as natural forest surrounding the coffee plantation.
The entire plantation operates under shade using Inga species, Gravillea robusta, and Macadamia integrifolia trees, creating protective canopies for the coffee plants.
Processing & Production
El Injerto processes exclusively what it grows, refusing to purchase coffee cherries or parchment from external sources to guarantee complete quality control.
Harvest occurs from January through April, executed by expert pickers who select only perfectly ripe fruit using modern technology and strict quality control protocols before and after harvest.
The farm’s cherry selection achieves remarkable uniformity—with deliveries showing millions of cherries all exhibiting one exact shade of brilliant cherry-red, establishing the direct relationship between cherry selection and cup quality.
El Injerto employs their proprietary “Peak Performance Process (P3)” for washed coffees—an exhaustive process involving hand sorting, separation, and selection throughout wet and dry milling, including full fermentation, 24-hour soaking after washing, and very slow drying to enhance flavors and extend coffee longevity.
Post-harvest processing combines time-honored fermentation techniques in small batches with cutting-edge protocols such as anaerobic processing under vacuum sealing to accentuate aromatic qualities and elevate perceptible juiciness, sweetness, and wine-like characteristics.
Coffee undergoes slow drying on raised African beds under shade inside greenhouses.
Cup Profile & Tasting Notes
El Injerto’s Tekisik Bourbon exhibits natural sweetness with a buttery character, featuring dried fruits, tangerine, brown sugar, pralines, milk chocolate, and refined acidity.
Their renowned Pacamara displays aromas of molasses and caramelized sugars with flavors of lychee, fig, brown sugar, and stew, balanced by dynamic citrus acidity and classic Pacamara’s distinctive umami character that creates a brothy, satisfying cup.
The farm’s Gesha variety offers a fantastic floral aroma that is smooth and delicate like tea, featuring jasmine, tangerine, and fruity flavors with a light body and honey notes.
El Injerto’s signature profile showcases citric tangerine acidity with notes highlighting tropical fruit sweetness including peach and pineapple, concluding with a long aftertaste that delivers unique flavor experiences.
The estate’s Bourbon lots present a sweet combination of orange sherbet and buttery chocolate characteristics.