Description: Richly floral. Lime, nectarine and black cherry in aroma；the cupping notes are floral, black cherry, honey and nectarine, syrupy smooth mouthfeel；the finish carries notes of floral, nectarine, black cherry aromatics, accompanied by a honey-like sweetness.
Note: floral, black cherry, nectarine
Roast Level: Medium Light
Acidity: 3 (1~5 from low to high)
☕ABOUT EL INJERTO
Founded in 1874 by Jesús Aguirre Sr., Finca El Injerto has evolved from a small family farm into one of the world’s most acclaimed coffee estates. Managed today by the third and fourth generations, it unites heritage and innovation to produce exceptional coffees through sustainable, carbon-neutral practices.
Grown at 1,500–1,920 meters in the mineral-rich soils of Huehuetenango, our coffees develop unique complexity under ideal microclimates. Generations of expertise and advanced fermentation techniques refine each bean into a true work of art. Sustainability lies at the heart of everything we do—from preserving Huehuetenango’s largest private forest reserve to supporting our community with housing, healthcare, education, and infrastructure—ensuring that future generations can continue crafting world-class coffee in harmony with the land.
☕ABOUT EI08
• General Information
Varietal: Geisha
Process: Washed
Fermentation: Dry Fermentation
Drying Method: Patio
Altitude: 1807 to 1920masl
Harvest Date: April 12, 2025
Crop Area: La Calaca
• Farm Information
Producer Name: Arturo Aguirre
Farm Name: El Injerto S.A.
Founding Year: 1874
Washing Station: El Injerto
Washing Station Manager: Arnoldo Rammirez
Mill: El Injerto
Soil PH Mean: 5,5
Water Source: Mountain
Energy Source: Water and Sun
Farm Elevation: 1500 to 1950 masl
Average Rainfall: 1600 to 2000mm
Average Temperature: 16°C to 26°C
---------------------------------------------------------------------------------
Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
----------------------------------------------------------------------------
kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
