El Injerto Washed Geisha - Subscribers First

El Injerto Washed Geisha - Subscribers First

Complex floral jasmine and bergamot aromas, are followed by citrus peel and eucalyptus in the cup, with a round and soft white tea finish.
  • Subscribers First
  • 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.
  • Geisha seeds imported from the renowned Hacienda Esmeralda bring complex floral aromas to the cup.
  • Notes: Jasmine, Lemon and White Tea.

Expect notes of:



White Tea

About the coffee

El Injerto Washed Geisha

Early in our coffee lives we had a defining experience tasting coffees from El Injerto, roasted by our dear friends at Bonanza. This was an experience we could never forget, that helped to shape our coffee perspectives. This is why we feel so fortunate to have met and cupped with the El Injerto team in Guatemala City during our visit in March, and to have started working more closely together with them. We hope that this is only the beginning, and look forward to many more harvests of their stunning coffees.

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.

About the coffee

Geisha verietal

This particular lot is of the Geisha varietal, and is a prime example of the potential of this lauded varietal. The seeds that made up the initial plantation were imported directly from the famed Hacienda La Esmeralda estate in Panama, not long after their record-breaking Geisha lot was sold in 2004. The staff at El Injerto refer to this plot on the farm as the Legendary Geisha plot, due to the origin of the seeds and its location, exceeding 1920 masl on the highest ridge of the farm. This lot is processed using a very careful washed process, with depulping followed by a very long dry fermentation of around 60 hours, due to the cool conditions in Huehuetenango. Now that the sticky mucilage layer is broken down, the coffee is washed thoroughly before a second soaking of around 24 hours inconstantly running running water at a low temperature. The El Injerto team tells us that this enhances flavour intensity and the shelf-life of the coffee. This results in one of the more complex lots we have tasted this year, with floral bergamot and jasmine aromas followed by citrus peel and a hint of eucalyptus in the cup, balanced by a sugary candied sweetness. The finish is soft and delicate, reminiscent of white tea and lemon verbena.

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 1900 masl
Varietal Geisha
Process Washed
Harvest March 2020


The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

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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