Guatemala El Injerto Pacamara
$36.00
Note: Roasting the week of Dec. 2 (probably on the 3rd).
El Inerto has been a juggernaut in coffee competitions for the last two decades. While Panamanian gesha from La Esmeralda is the varietal that put “special” specialty coffee on the map, the pacamara from El Injerto is probably second in line, when it comes to single origin notoriety. The farm won the Guatemala Cup of Excellence seven times between 2006 and 20015 (and came in second or third most of the other years). They don’t even enter anymore, because at some point I guess you end up saying  “what’s the point?”  The farm now has its own private estate auction each year, so they get great prices for their coffee outside of the CoE auction system.
We’ve never participated in their private auction, but each year El Injerto also donates a small amount of their notorious pacamara to Grounds for Health, a non-profit that provides funding for cervical cancer screenings in coffee growing countries.When the organization listed the pacamara on their own auction site, we signed up, bid, and lo and behold, we won it! We’re psyched to have a bucket list coffee in the roastery, and to be able to share it with you.
Of course, it’s a pretty expensive coffee, made even more so by the air freight that got it to our roastery, so the final product comes at a premium. But it’s really nice, and brewing it is to experience a piece of modern coffee history.
The dry grounds hold a sweet and savory perfume quality. It reminds me a little bit of a high quality Kenya, with toasty caramel, plum, and something like tamarind. There are also some orange citrus highlights peeking through.
In the cup, the coffee is beautiful It’s not a bombastic liquid; rather, everything is harmonious. There is chocolate and caramel, along with red flame grape, blood orange, plum and tamarind. The fruit is not stewed or candied, but comes off as perfectly ripe–sweet, clean, and deep.
And while pacamara can sometimes provide a vegetal frame to some coffees, it doesn’t seem to be the case with this one. If anything, it provides structure: not tannins, per se, but a supporting frame that seems to come from the fruit itself. This is “professional” coffee: definitely straight-up delicious, but understated, with lots of nuance and subtlety.
Producer: El Injerto farm
Location: huehuetenango, Guatemala
Elevation: 1700 MASL
Varietal: pacamara
Process: washed
Out of stock
ADDITIONAL INFORMATION
Note: Roasting the week of Dec. 2 (probably on the 3rd).
El Inerto has been a juggernaut in coffee competitions for the last two decades. While Panamanian gesha from La Esmeralda is the varietal that put “special” specialty coffee on the map, the pacamara from El Injerto is probably second in line, when it comes to single origin notoriety. The farm won the Guatemala Cup of Excellence seven times between 2006 and 20015 (and came in second or third most of the other years). They don’t even enter anymore, because at some point I guess you end up saying  “what’s the point?”  The farm now has its own private estate auction each year, so they get great prices for their coffee outside of the CoE auction system.
We’ve never participated in their private auction, but each year El Injerto also donates a small amount of their notorious pacamara to Grounds for Health, a non-profit that provides funding for cervical cancer screenings in coffee growing countries.When the organization listed the pacamara on their own auction site, we signed up, bid, and lo and behold, we won it! We’re psyched to have a bucket list coffee in the roastery, and to be able to share it with you.
Of course, it’s a pretty expensive coffee, made even more so by the air freight that got it to our roastery, so the final product comes at a premium. But it’s really nice, and brewing it is to experience a piece of modern coffee history.
The dry grounds hold a sweet and savory perfume quality. It reminds me a little bit of a high quality Kenya, with toasty caramel, plum, and something like tamarind. There are also some orange citrus highlights peeking through.
In the cup, the coffee is beautiful It’s not a bombastic liquid; rather, everything is harmonious. There is chocolate and caramel, along with red flame grape, blood orange, plum and tamarind. The fruit is not stewed or candied, but comes off as perfectly ripe–sweet, clean, and deep.
And while pacamara can sometimes provide a vegetal frame to some coffees, it doesn’t seem to be the case with this one. If anything, it provides structure: not tannins, per se, but a supporting frame that seems to come from the fruit itself. This is “professional” coffee: definitely straight-up delicious, but understated, with lots of nuance and subtlety.
Producer: El Injerto farm
Location: huehuetenango, Guatemala
Elevation: 1700 MASL
Varietal: pacamara
Process: washed