El Injerto Natural Geisha

El Injerto Natural Geisha

Soft floral rose aromas are followed by sweet rich peach candy in the cup, with lingering dense maple syrup notes carrying into finish
  • Available from the 28th of July.
  • Max 2 box per customer.
  • From the trailblazers at Finca El Injerto in Huehuetenango, Guatemala.
  • The team at El Injerto are pioneers in both quality and sustainability on their farm.
  • A variant of Geisha from Malawi brings floral aromas to the cup.
  • Notes: Rose, Peach and Maple Syrup.

Expect notes of:



Maple Syrup

About the coffee

El Injerto Natural Geisha

Jesús Aguirre Panamá acquired the land that would become Finca El Injerto in 1874, initially a rural farmer in Huehuetenango like many of the others we have purchased from during this harvest season. He started off growing local staple crops like sugarcane, corn, beans and tobacco, some for the family, and some to sell at local markets. In about 1900 he started growing coffee, and named the farm El Injerto for a local fruit tree, many of which grow on the farm. The high altitude of the farm, up to 1900 masl due to the nearby Sierra de los Cuchumatanes mountain range, and the mineral-rich soils provide ideal conditions for ultra-speciality coffees like those grown at El Injerto. The farm is now run by the third and fourth generation of the Aguirre family, and in the intervening century they have continued to innovate, cementing a reputation as one of the leading lights of the Guatemalan coffee industry. This is true not only of their push towards well-managed plots of exotic varietals and carefully controlled fermentations, but a constant focus on social and environmental sustainability. El Injerto proved health insurance and housing for all of their workers, in addition to an in-depth training programme, equipping them for further work in the coffee industry. The environmental impact of each process is carefully considered and minimised: the power used on the farm is generated by two onsite hydroelectric power plants, compost is created using waste coffee pulp, waste water from coffee processing is carefully filtered and recirculated, mechanical driers are fired with waste parchment from the dry mill. The farm also maintains a high level of biodiversity, for both environmental and quality reasons. In recent years, more than 25 hectares have been replanted with local species including macadamia and apple trees. The family have also started a small honey production business, with 80 beehives providing pollination to the farm, and encouraging minimal pesticide and chemical fertiliser use. All of this results in very high quality coffee, but also a trailblazing example for low impact coffee production in this remote rural region.

This particular lot is of the Geisha varietal, but not a variant we have previously been familiar with. These seeds were sent by friends of the Aguirre family in Malawi, who heard of a small plantation of Geisha which had found its way to the country directly from its native Ethiopia. This varietal is distinct from the Central American Geisha due to the smaller size of both the tree and the cherries it produces, and their deep red colour, earning the varietal the nickname ‘Ruby Geisha’ on the farm. Here the ripe scarlet red cherries have been processed using a careful natural process. The cherries are first carefully sorted before drying in rather thick layers on patios for 3 days. This allows some fermentation to take place, concentrating the sweet ripe fruit flavours in the cup. The drying is then finished in mechanical driers for another 3 days, at a temperature too high for most fermentation processes to continue, avoiding some of the heavy ferment flavours that can be associated with some natural coffees. This results in a clean cup that maintains the characteristics of the Geisha varietal through soft rose florals and fresh citric acidity, while adding rich peach candy and a long sweet finish with lingering notes of maple syrup.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more


Producer The Aguirre Family
Region Huehuetenango
Altitude 1740 masl
Varietal Geisha
Process Natural
Harvest Feb 2020


The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.





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