Guatemala Huehuetenango El Injerto Bourbon Washed
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 Huehuetenango El Injerto Bourbon Washed
Berry, cherry, fruit gummy, black plum, hazelnut chocolate. Clean and well-balanced with bright sweetness and a lingering stone-fruit finish
El Injerto Estate, established in 1905, is located in the highlands of Huehuetenango, Guatemala. Guided by a deep respect for nature, the estate has been devoted to cultivating exceptional coffee for over a century. Today, it is managed by Arturo Aguirre and his son Arturo Jr., who combine tradition with innovation to continuously enhance coffee quality while promoting environmental sustainability—making El Injerto one of Guatemala’s most iconic specialty coffee producers.
The story of the estate dates back to 1812, when the first-generation owner Jesús Aguirre Panamá arrived in this region. At that time, he cultivated corn, cocoa, chili peppers, and sugarcane. It wasn’t until 1900 that the family began planting coffee and named the farm El Injerto, meaning “the grafting,” symbolizing their agricultural roots and the beginning of a new legacy.
Across generations, the Aguirre family has upheld eco-friendly farming principles: using coffee parchment as fuel, filtering wastewater to prevent contamination, preserving and reforesting native trees, and relying on careful management rather than chemicals to combat pests and diseases. They practice biological farming, using earthworms to decompose coffee pulp into organic fertilizer, and plant numerous shade trees to balance sunlight, promote air circulation, and maintain a healthy ecosystem.
The estate also prioritizes employee welfare, offering healthcare, meals, education, and housing, along with a solar water-heating program. All energy used for farming and processing is generated from two hydroelectric plants and solar facilities built on the estate, providing free electricity for staff and minimizing environmental impact. El Injerto is notably the first carbon-neutral certified coffee estate in Guatemala.
The estate has earned numerous international honors, including ten-time Cup of Excellence championships, Exceptional Cup awards, and SCAA Coffee of the Year, as well as the AGEXPORT “Exporter of the Year” award in 2011. Additionally, El Injerto hosts exclusive online auctions to present its distinctive micro-lot coffees, highly prized by collectors and specialty coffee enthusiasts worldwide.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica Coffee Variety –Bourbon
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance. Although the yield of bourbon is higher than Typica, the harvest period is also 2 years, and it can be regarded as a variety with less output.
(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 / Wet Processe】
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.
茵赫特莊園 波旁 水洗處理流程簡述(El Injerto Estate Bourbon – Washed Processing Overview)
The process begins with the careful handpicking of fully ripe coffee cherries. Each morning, trained pickers harvest only the bright red cherries, which are then transported by truck to the wet mill for processing.
At the wet mill, the cherries undergo initial sorting by water flotation, separating unripe or defective fruit. The ripe cherries are then depulped using a custom-designed depulping machine developed by the estate owner. The parchment coffee flows into tiled fermentation tanks, where it is dry-fermented naturally for more than 48 hours, depending on ambient temperature. During this stage, El Injerto employs a unique mechanical rotation system to ensure uniform fermentation of all beans.
After fermentation, the parchment coffee is washed with natural mountain spring water sourced directly from within the estate, followed by a 24-hour soak in running water to enhance cleanliness and cup quality. The beans are then pre-dried on a 3,000-square-meter patio, allowing gradual moisture reduction under sunlight.
Once pre-drying is complete, the coffee is transferred to Guardiola mechanical dryers, where the temperature is strictly controlled below 45°C until the moisture content reaches 10.5%–11.5%. The dried coffee is then stored in jute bags within a dedicated warehouse for at least 45 days, allowing the flavors to stabilize. Each bag is traceably labeled for quality control.
Before entering the dry mill, every lot is cupped and evaluated. The parchment is then hulled, and the beans are graded by size, weight, and density before being exported directly, ensuring only the finest coffee leaves El Injerto Estate.
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.
Recommended Products
