La Libertad, Huehuetenango · Guatemala

Finca El Injerto

Red Pacamara · Fully washed

Ripe apricot · Pomelo · Clean spice

Ripe apricot and pomelo, with a full body and just a trace of clean spice on the finish. Amazingly clean and sweet expression of Pacamara. This beautiful coffee is especially enjoyable as an incredibly complex and dynamic espresso.

$28 / 150 g Available

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Process
Fully washed
Roast
Near ultra light
Size
150 g

In the cup

Ripe apricot,Pomelo,Clean spice

Ripe apricot and pomelo, with a full body and just a trace of clean spice on the finish. Amazingly clean and sweet expression of Pacamara. This beautiful coffee is especially enjoyable as an incredibly complex and dynamic espresso.

The producer & process

Arturo Aguirre Sr. and Jr., Finca El Injerto

This washed Red Pacamara comes from El Injerto’s March–April 2026 harvest. A cross of Pacas and Maragogipe, Pacamara is known for its unusually large beans. After fermentation and washing, this coffee soaked in clean water for 24 hours. Drying began on the patio and finished at low temperature in a Guardiola.

The Aguirre family has farmed El Injerto in La Libertad, Huehuetenango, for generations. Arturo Aguirre Sr. and Jr. oversee the farm, where preserved forest surrounds the coffee plantings and mountain springs supply water. Pacamara has a particular place in its history: El Injerto won Guatemala’s Cup of Excellence with the variety in both 2008 and 2015. This washed Red Pacamara was purchased directly from the Aguirre family.

Lot details
Producer
Arturo Aguirre Sr. and Jr., Finca El Injerto
Origin
La Libertad, Huehuetenango, Guatemala
Variety
Red Pacamara
Process
Fully washed
Elevation
1,740–1,850 m
Roast
Near ultra light
Harvest
March–April 2026
Processing details

Fermented and washed, then soaked in clean water for 24 hours. Drying began on the patio and finished at low temperature in a Guardiola.

Brewing & resting

Our standard pour-over starts with 15 g of coffee and 225–240 g of water at 88–92°C. Adjust for your grinder and the coffee’s time off roast.

Leave the bag sealed for at least two weeks after the roast date. Most of our coffees taste best around four weeks after roast.

Resting guide · Full brewing guide

Shipping & support

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