About Us
The Legacy of El Injerto: From Crops to Coffee
Finca El Injerto was established in 1874 by Jesus Aguirre Panama, initially focusing on crops such as corn, beans, tobacco, and sugar cane. It wasn't until 1900 that coffee was introduced and the estate was renamed "El Injerto" after a regional fruit. Today, as fourth-generation coffee growers, we understand our responsibility to produce exceptional coffee while also protecting the environment and supporting our community.
Our commitment to sustainable practices and community engagement is reflected in our approach to growing, harvesting, and processing coffee. At El Injerto, coffee production is not just a business, it's a way of life and a symbol of our dedication to quality.
The Ideal Conditions for Exceptional Specialty Coffee
Located in the highlands of Huehuetenango, El Injerto produces exceptional specialty coffee. Our plantations range from 1500 to 1920 meters above sea level, with the most delicate and exotic varieties grown at the highest elevations. Our soil is mineral-rich, non-volcanic, with an average precipitation of 1600mm and temperature of 22ºC, creating ideal microclimates. We take pride in cultivating and harvesting coffee under these unique conditions, resulting in some of the finest coffee in the world.
At El Injerto, we are proud to be a family-owned farm managed by the third and fourth generations of the Aguirre family.
Since 1956, we have been producing specialty coffee, with a focus on environmentally friendly agricultural practices and entrepreneurial social responsibility. We work alongside a great team who shares our mission to achieve a farm management style that is economically viable for all parties involved.
Coffee Varieties
At El Injerto we try that our coffees show a clear expression of the combination of genetics and terroir. We produced and processed them respecting the environment, the people and the nearby communities.
Something VERY IMPORTANT is that we do not buy coffee cherries or parchment from any one. We processes only what we produce to guarantee the quality for our customers!
From Cherry to Cup: El Injerto's Unique Coffee Processing Methods
Washed Process:
The picking of the coffee seeds is made by hand, picking only the beans that have reached an optimum maturity level. Defective beans are separated in water tanks. The flesh or pulp of the coffee beans is removed every day. Afterwards the coffee is taken to special tanks lined with glazed tiles, waiting the time that is required to obtain the point of natural fermentation.
After that the coffee beans are washed with natural clean water, the coffee is soaked in clean water for 24 hours before exiting to the pre-drying processes in the patios.
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.
Dry Milling:
EL INJERTO has the special equipment necessary for the transformation of parchment coffee to green coffee. This process allows the direct export of the coffee to other countries. During the transformation from parchment to green coffee, the coffee passes through different machinery for a special classification for weight, sizes and density. After this the coffee is tasted one last time, thus finishing a strict quality control, which is carried out from the seed to the export of the green coffee.