El Injerto Washed Pacamara

El Injerto Washed Pacamara

Rich orange juice character is joined by a deep dried fruit sweetness, and a finish with the crisp dryness of green tea.
  • 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.
  • El Salvadorian Pacamara varietal brings creamy body and herbal character to the cup.
  • Notes: Orange, Raisin and Green Tea.

Expect notes of:



Green Tea

About the coffee

El Injerto Washed Pacamara

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 Pacamara varietal, an import from nearby El Salvador. This hybrid between the Pacas and Maragogype plant has been become renowned throughout Central America for its strong varietal character, often bringing distinct herbal notes and a creamy body to the cup. Arturo Aguirre planted this plot of Pacamara on the farm 25 years ago, after receiving seeds from a friend in El Salvador. At this point the exotic varietal was not very well-known, and the coffee was difficult to sell due to its unusual flavour profile. This lot is processed using a very careful washed process, with depulping followed by a very long dry fermentation of over 50 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 clear orange character, with a creamy body and rich dried fruit sweetness. The finish here is also rather interesting, with a dryness and umami character reminiscent of Japanese green tea.

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 1910 masl
Varietal Pacamara
Process Washed
Harvest Feb 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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