Guatemala El Injerto Estate 100% Bourbon

Classic balanced coffee, very "Bourbon-like"... a great expression of this cultivar. Bittersweet balance, chocolate, raisin and plum hints, a dash of lemon. City+ to Full City
Out of stock
  • Process Method No
  • Farm Gate No
Region Central America
Grade SHB
Appearance 0 d/300gr, 16-18 Screen
Roast Recommendations City+ to FC+ The coffee works at all roast levels, but I enjoyed the well-developed fruit that emerges at FC roast, before 2nd crack begins.
Weight 1 LB
This lot was prepared only from the traditional Bourbon cultivar planted at the well-known farm El Injerto. This is a farm I visited back around 9 years ago, and whose coffee we have offered in some seasons. But we haven't had the pure Bourbon in years, if I exclude the #1 Cup of Excellence lot from last year, which was Injerto Bourbon! In fact, our friends up in Portland, Stumptown Coffee, get all the Bourbon and were nice to share some of their special lot with their Oakland pals. You can buy this coffee expertly roasted from Stumptown too! El Injerto means "The Graft" (aka agricultural grafting) and is owned by Arturo Aguirre Escobar, representing the third generation of his family. He has worked the farm since 1956. Most of the coffee is planted between 1500 and 2000 meters, on a farm that dedicates a huge portion of its total land to an uncut old-growth forest. It's a model farm, really, and a consistently quality cup. This coffee works so well on a wide range of roasts levels, it is hard to go wrong. The darker roasts, toward Full City at least, have a more intense, winey fruit that emerges, whereas the lightest roast test I did (City) has a malty sweetness. The dry fragrance is very balanced between malty-chocolate scents, cocoa, and slight floral accents. The wet aroma is very consistent with the dry grounds, adding a slight mild lemon hint and dry fruit. The cup flavors are tightly knit together: black walnut and bittersweet chocolate roast flavors combine well at FC roast. There is a pleasant dryness to the chocolate, and the body of this coffee is incredibly dense. There are plum wine notes in the finish, darkly fruited, just peeking out behind the tangy chocolate. The lightest City roast I did cools well, but the body is not so developed. Fully City is where this coffee is "hitting on all cylinders", but, frankly, every roast I did was quite good! You can see by the way this coffee stays so tightly clenched during the roast, and colors in the late stages that it is a very high-grown Bourbon coffee. It's very Bourbon-like, uh, we are referring to the cultivar, NOT Bourbon whiskey!