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Guatemala El Injerto Bourbon

$25.00
Orange Cherry Milk Chocolate

Guatemala El Injerto Bourbon

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Guatemala El Injerto Bourbon

Free Shipping
  • Free shipping
  • Constant Supply
  • Exclusive perks
  • Pause/cancel anytime

B Corp Certified

Direct Trade Sourcing

Sustainable Practices

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.

The Flavor Profile

Orange
Cherry
Milk Chocolate
Roast
Light & Bright Dark & Bittersweet
Acidity
Soft & Subtle Crisp & Bright
Intensity
Mellow Bold

"There's a lot to celebrate when a fresh crop of this coffee lands."

- Kyle Larson

Coffee QA

Choose Your Brew

  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction. Full Brew Guide
  1. Grind your beans to medium coarseness (similar to table salt).
  2. Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
  3. Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

Pourover

  1. Boil water 205°F (just off the boil) for optimal extraction
  2. Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
  3. Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
  4. Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
  5. Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Full Brew Guide

Drip Coffee

  1. Grind your beans to medium coarseness (similar to table salt).
  2. Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
  3. Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

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.

Meet the Producer

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