Grown in the High lands of Huehue at 1740 masl in the southwest of the coffee plantation in the Pandora region. This variety was originated in El Salvador from crossing Maragogype and Pacas varieties, this is why it is a big bean although not as big as the Maragogype. It is handpicked by expert pickers during the month of February and March every year, El Injerto pacamara was soaked in spring water for 24 hours after being washed in clear spring water to refine its cup quality. Simply the best!

Jesús Aguirre Panamá was the first owner of this farm, which he acquired in the year 1874. He started planting sugarcane to produce crystallized sugar known as “panela” (brown sugar loaf), corn, beans, and tobacco. Around 1900 he started the planting and production of COFFEE, and called the farm EL INJERTO, as Iinjerto’ is the name of a fruit native to the area.

Today the farm is managed by the third and fourth generation of the Aguirre family, who have worked on 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; maintain agricultural practices friendly to the environment, and focus on entrepreneurial social responsibility to achieve a new farm management manner, economically viable for all parties involved.

After all these years they have specialized in producing high-quality coffee. To be able to do this they have invested a lot in the investigation, technology, and education.

Located in the Highlands of Huehuetenango close to the famous Sierra de Los Cuchumatanes the farm plantations go 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, average precipitation of 1600mm, and a temperature of 22ºC resulting in some of the best microclimates to produce Specialty Coffee.

El Injerto transmits with its coffees the most honest expression of its terroir characterized by the climate and soil attributes of its location. Respect and learning of the place of origin of our varieties are the premises that direct the processes of our coffees.

The entire plantation is under shade using different tree varieties (Inga spp.; Grevillea robusta and Macadamia integrifolia) and canopies.

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. Afterward, the coffee is taken to special tanks lined with glazed tiles, waiting for the time that is required to obtain the point of natural fermentation.

After that, the coffee beans are washed with natural clean water, and the coffee is soaked in clean water for 24 hours before exiting to the pre-drying processes on the patio.