Arturo Aguirre Sr. and Jr.

Year founded

1900

Year Partnered with Stumptown

2003

Varietals

Bourbon, Pacamara and Gesha

Processing techniques

Fully washed

Elevation

1500-1900 Meters

On Our Menu

Guatemala El Injerto Bourbon

The Producer

Father and son team, Arturo Aguirre Sr. and Arturo Aguirre Jr., own and operate the farm with dedication to sustaining a farming community and a meticulous approach to processing the highest quality coffee in Guatemala.

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The Place

In 2017, El Injerto became the first Guatemalan farm to obtain carbon neutral certification, raising the bar for the industry once again. Since 1905, Finca El Injerto has produced exceptional coffee with a commitment to respecting and preserving the natural resources of the Huehuetenango region. To this day, more than half of Injerto is a thousand-year-old forest that surrounds the coffee farm, preserving the delicate microclimate required to grow exquisite Arabica coffee.

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The Process

The Aguirres protect the land through sustainable agricultural methods: coffee parchment becomes fuel for mechanical dryers; they filter mill water prior to returning it to rivers to avoid pollution downstream; they manage weeds strictly by machete with no fungicides, herbicides, or insecticides; worms break down coffee cherry to become fertilizer; and shade trees promote air circulation and control the sunlight received by the coffee plants.

Arturo Sr. and Jr. ensure perfect cherry selection and utilize cherry flotation to sort by density. Disc depulpers remove the cherry prior to extended fermentation, which can last up to 72 hours due to the cold temperatures typical at this altitude. The coffee is double washed and soaked. Patio pre-drying prepares the beans for a final low temperature drum drying. To better understand the coffee and nuances of their production, they have a cupping lab at the farm.

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