Guatemala El Injerto Bourbon

$20.00

For decades, the Aguirre family of Finca El Injerto have pushed the boundaries of quality, innovation, and sustainable farming practices to produce this complex and consistently delicious single-origin coffee.

Size

Quantity

The Flavor Profile

Tasting Notes

A sweet combination of orange sherbert and buttery chocolate.

  • Orange

  • Cherry

  • Milk Chocolate

How to Brew

These guides serve as a good place to start. The grinder you use, coffee you choose, and yes, even the water from your sink, can alter the taste in the cup. Play around with your brewer and parameters to get each coffee to taste just how you like it.

Recommended Method:
  1. Measure and Grind

    17g ground as fine as table salt

  2. Prep the AeroPress

    Add filter, then rinse

  3. Add coffee

    Affix basket to brewer & add coffee

  4. Add water

    Add water to #4, start timer

  5. Place plunger and wait

    Stir, then top with plunger

  6. Stir and plunge

    At 1:15, stir then plunge

  7. Clean and enjoy

    Remove grounds & filter, then rinse

  1. Weigh and grind coffee

    21g ground as fine as table salt

  2. Prep the brewer

    Add filter, rinse, then add coffee

  3. Saturate the grounds

    Start timer, pour, then stir

  4. Fill the brewer

    Slowly pour until water fills brewer (about 1:00)

  5. Serve and enjoy

    At 2:00, remove brewer & enjoy

  1. Insert stopper

    Use stopper to plug hole in bottom

  2. Place rinsed filter

    Place filter in brewer

  3. Add ground coffee

    Add 12oz coarsely ground coffee

  4. Place coffee guard

    Place guard on top of grounds

  5. Add water to bowl

    Fill to 3/4lb line, then place atop brewer

  6. Let it brew

    Store in fridge & brew 16 hrs

  7. Decant cold brew

    At 16 hrs, remove stopper & drain

  8. Serve and enjoy

    Mix concentrate 1:1 with water

  1. Warm up the press

    Rinse with hot water

  2. Measure and grind

    Add 56g coarsely ground coffee

  3. Add water

    Start count up timer & fill half way

  4. Stir

    At 1:00, break crust & stir

  5. Add more water

    Fill to top, then top with press & wait

  6. Press

    At 4:00, press all the way down

  7. Serve and enjoy

    Pour and serve

  1. Fold and rinse filter

    Fold into cone & rinse

  2. Measure and grind

    Grind 21g as fine as kosher salt

  3. Saturate the grounds

    Start timer & saturate grounds

  4. Pour Continuously

    Pour in continuous spiral every 10-15 seconds

  5. Remove brewer and enjoy

    At 3:00, remove brewer & enjoy

  1. Rinse filter

    Place filter in brewer & rinse

  2. Measure and grind

    Add 21g ground coffee (table salt) & tare scale

  3. Saturate grounds

    Start timer, saturate grounds with 60g water & stir

  4. Second pour

    At :45, pour water to 200g by 1:00

  5. Pulse and wait

    Pour in small amounts (25 to 50g) until scale hits 375g

  6. Serve and Enjoy

    At 2:45 to 3:00, remove brewer and enjoy

  1. Prep filter

    Pull chain down and attach clip to bottom of funnel

  2. Add water

    Fill globe to #5 marking

  3. Apply Heat

    Turn burner on high and place funnel in globe at angle

  4. Measure and grind coffee

    Measure out 40g ground coffee (table salt)

  5. Attach top

    Once boiling, securely attach funnel to globe

  6. Add coffee

    Once top fills, create whirlpool, add coffee & start timer

  7. Turn down the heat

    Lower heat, then stir. At :40, stir again.

  8. The draw

    At 1:30, turn off heat completely & swirl. Wait for coffee to draw.

  9. Serve and enjoy

    At 3:00, place top funnel in black base & remove globe

The Story

We’ve been partnering with father and son team Arturo Aguirre Sr. and Arturo Aguirre Jr. who own and operate Finca El Injerto since 2003. Not only do they produce and process some of the highest-quality coffees in Guatemala, they also remain committed to respecting and preserving the natural environment.

More than half of the land at El Injerto is a protected forest—the largest in Huehuetenango, a highland city in western Guatemala. And in 2017, Finca El Injerto became the first Guatemalan farm to obtain Carbon Neutral Certification.

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