Arturo Aguirre Sr. and Arturo Aguirre Jr.
This year we purchased a portion of our Pacamara lot natural processed. By leaving the fruit intact on the seed during drying, this process highlights the tropical fruit notes and elevated body of this already extraordinary variety.
Year Partnered with Stumptown
On Our Menu
Father and son team Arturo Aguirre Sr. and Arturo Aguirre Jr. own and operate Finca El Injerto in the mountains of Huehuetenango. This family has worked for four generations with dedication to sustaining a farming community and a meticulous approach to processing some of the highest quality coffee in Guatemala. The relationship between Stumptown and El Injerto is one of our strongest and longest. We’re proud to offer this exceptional coffee for over a decade.
Since 1905, Finca El Injerto has produced exceptional coffee with a commitment to respecting and preserving the natural resources of the Huehuetenango region. More than half of the land at El Injerto is a protected forest. Natural spring water is used throughout El Injerto’s operations: to feed their trout farm, to move and process coffee, and to power their hydroelectric plant. This renewable energy from the hydroelectric plant powers the Aguirres’s entire farm and the surplus is sold back to the local grid. In general, there is very little waste at El Injerto. Coffee parchment is reused as fuel for mechanical driers and worms break down coffee cherry pulp to become fertilizer. In 2017, El Injerto became the first Guatemalan farm to obtain carbon neutral certification.
Farm management at Finca El Injerto is meticulous. Lots are organized by varietal and kept separate throughout fermentation, washing, and drying. One unique aspect of El Injerto’s operations is their quality control team, which is made up of the mill managers and other farm officials. The idea behind this is if the people tasting the coffees are also in charge of processing, they have greater context and visibility for any adjustments that need to be made.