Guatemala El Injerto Auction Los Pinos Legendary Geisha Washed EI-05
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Guatemala El Injerto Auction Los Pinos Legendary Geisha Natural E1-02
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International Reputation:
El Injerto Estate is a legendary coffee farm renowned worldwide for its exceptional quality. It has achieved remarkable success in the Cup of Excellence (COE) international competition:
● Won 28 awards in 18 years, surpassing any other estate in the world.
● Achieved 1st place a record 8 times, making it the only estate globally to accomplish this extraordinary feat.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Guatemala El Injerto Auction Los Pinos Legendary Geisha Washed EI-05
Jasmine Aroma, Peach, Apricot, Citrus, Elegant White Wine Notes, Juicy Pineapple, Brown Sugar Sweetness, Clean and Bright
Guatemala El Injerto Auction Los Pinos Legendary Geisha Natural E1-02
Rich Jasmine and Rose, Pineapple, Raspberry, Citrus, and Black Cherry with Juicy Acidity, complemented by Peach and Apricot Sweetness
A Century of Heritage, Multiple COE Championships — A Legendary Estate on Par with Hacienda La Esmeralda: Los Pinos Legendary Geisha
El Injerto Estate, established in 1905, is located in the highlands of Huehuetenango, Guatemala. Founded on the belief of preserving pristine nature, the estate has long been dedicated to cultivating high-quality coffee. Today, it is jointly managed by Arturo Aguirre and his son Arturo Jr., who combine tradition and innovation to advance both coffee excellence and environmental sustainability, making El Injerto one of the most iconic specialty coffee producers in Guatemala.
The story of the estate traces back to 1812, when the first-generation owner, Jesús Aguirre Panama, arrived on this land. At first, he cultivated corn, cocoa, chili peppers, and sugarcane. It wasn’t until 1900 that coffee was introduced, and the farm was named El Injerto, meaning “the grafting,” symbolizing the family’s agricultural roots and new beginnings.
Across generations, the Aguirre family has remained committed to environmentally friendly farming practices: using coffee parchment as fuel, filtering wastewater from the washing process to prevent contamination, conserving and replanting native tree species, and managing pests through precision care instead of chemical pesticides. They also apply biological farming, turning coffee pulp into organic fertilizer through vermicomposting. Additionally, a variety of shade trees are planted to regulate sunlight and promote air circulation, creating a balanced and healthy ecosystem.
Thanks to these efforts, El Injerto Estate earned Rainforest Alliance Certification and, since 2002, has repeatedly triumphed in the Cup of Excellence (COE), standing as a true symbol of Guatemalan specialty coffee.
As for the Legendary Geisha, its seeds were a precious gift from the estate owner’s close friendship with Panama’s Hacienda La Esmeralda. These rare seeds were carefully planted in Los Pinos, the estate’s highest-altitude section, giving rise to the now world-renowned competition-grade lot known as the Los Pinos Legendary Geisha.
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El Injerto Estate Auction Lots
For the past 13 years, El Injerto Estate’s private auctions have been regarded as a temple for coffee connoisseurs — created for those in pursuit of the ultimate flavor experience. These auctions feature rare and award-winning Geisha lots, cultivated under unique microclimates and meticulous care, resulting in coffees of extraordinary quality and character.
Since 2002, El Injerto Estate has consistently earned accolades in the Cup of Excellence (COE), achieving an unprecedented eight 1st-place wins. Revered as a century-old estate on par with Panama’s Hacienda La Esmeralda, it is owned and operated by the Aguirre family, who have long been dedicated to both environmental sustainability and the continual enhancement of coffee quality.
One of the estate’s most iconic auction offerings is the Los Pinos Legendary Geisha. This exclusive lot is released through the Private Collection Auction, in collaboration with the Alliance for Coffee Excellence (ACE). It is sold only through limited auction events, representing one of the finest and most prestigious expressions of the estate’s craftsmanship.
Due to its rare origin, exclusive auction format, and legendary status alongside Hacienda La Esmeralda’s Geisha, the Los Pinos Legendary Geisha has become a dream collectible for discerning buyers and specialty coffee enthusiasts worldwide.
Arabica Coffee Variety – Geisha (Gesha)
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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