Guatemala El Injerto Uno Pacamara Natural (Beans) 150g No.6199

[Taste comment]

It has a jasmine-like aroma, a pineapple-like sourness, a blueberry jam-like sweetness, a syrup-like texture, and a sweet aftertaste.

■El Inherto Uno Farm

It is no exaggeration to say that El Injerto is the most famous coffee plantation in Guatemala.
Having won first place many times in coffee quality competitions such as the Cup of Excellence, the farm has become known as one that produces the highest quality coffee in Guatemala.
We strive to cultivate coffee in harmony with nature, and in addition to the fertile soil that is ideal for coffee cultivation, we also have an abundance of clean spring water, which is essential for production processing.
We have our own wet mills and dry mills and can handle everything from harvesting to refining to storage, which allows us to produce traceable, high-quality coffee.


"Guatemala El Injerto Uno Pacamara Natural" was created by crossing Pacas, a mutation of Bourbon, with Maragogype, and was named Pacamara. The beans are large and have a great flavor, but they cannot be harvested in large quantities, making them a rare variety.
The cherries are carefully hand-picked after examining their ripeness and condition, and then pre-dried on the patio or by machine to stabilize their moisture content, after which they are slowly dried on African beds in a vinyl greenhouse. Natural cherries are more time-consuming and difficult to stabilize in quality than washed cherries, but they are painstakingly crafted to be beautiful.

■ Variety

This variety was created by artificially crossbreeding Pacas and Maragogype at a research institute in El Salvador. It inherits the dwarf habit of Pacas and the large bean size and good flavor of Maragogype, but has low yields and is susceptible to disease.

■ Selection method: Natural
This method involves drying the coffee cherries after harvesting without removing the pulp, and then removing the pulp and parchment at the same time. This method is characterized by the fact that the flavor is transferred to the coffee beans by drying them with the pulp still attached.