About Our Farm

Finca El Injerto was founded in 1874 by Jesus Aguirre Panama. At first, our estate focused on crops like corn, beans, tobacco and sugar cane. It wasn’t until the year 1900 when coffee was begun to be grown and the estate name was changed to “El Injerto” after a zapote-like fruit that is found in the region.

As the fourth generation of coffee growers, we're aware of our responsibility on producing the best coffee we can with the help of the environment we are at and the community are part of.

This has become our lifestyle and the guideline for the way we manage our relationships with collaborators, communities, and customers. How we grow, harvest and process our coffee beans is our signature of quality.

Located in the Highlands of Huehuetenango close to the famous Sierra de los Cuchumatanes the farm plantations goes from 1500masl (meters above sea level) all the way to 1920masl where the most delicate and exotic varieties are planted. El Injerto has mineral rich, non-volcanic soil, an average precipitation of 1600mm and temperature of 22ºC resulting in some of the best microclimates to produce Specialty Coffee.

Today the farm is managed by the third and fourth generation of the Aguirre family, who has worked the farm since 1956, when production was approximately three hundred (300) bags of parchment coffee. Now they work with a great team and with the same mission, to produce specialty coffee; maintaining agricultural practices friendly to the environment and focusing in entrepreneurial social responsibility to achieve a new farm management manner, 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!

The Process

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.