Finca El Injerto prepared La Cima especially and exclusively for Stumptown Coffee Roasters. Since 1905, Finca El Injerto has produced exceptional coffee with a commitment to respecting and preserving the natural resources of the Huehuetenango region. Arturo Aguirre owns and operates the farm with his son, Arturo Jr. They run the farm with dedication to sustaining a coffee farming community and a meticulous approach to processing the highest quality coffee in Guatemala. The relationship between Stumptown and Finca El Injerto is one of our strongest and longest. We feel that our efforts, combined with that of the Aguirre family, have improved the coffee year after year.
The Aguirres protect the quality of the land through sustainable agricultural methods: coffee parchment becomes fuel for the mechanical dryers, water used in wet milling gets filtered in ponds before returning to the rivers to avoid pollution downstream, and native species are replanted in reforestation efforts. Without using fungicides, herbicides or insecticides, they focus on the coffee plant’s tissue management system. They use worm culture technology which breaks down the coffee cherry skins to produce lombricompost.
The lombricompost fertilizes plants at the nursery and in the final transplanting. To avoid pests and diseases, the leguminosae Araquis pintol, a competitive plant that suffocates other weeds, is planted around the coffee plants. Shade trees are planted throughout the farm to promote air circulation and control the amount of sunlight received by the plants. In addition to all of these environmental projects, El Injerto has many social projects which promote the well-being and health of the workers and their families.
La Cima is a gorgeous lot cultivated at 1650 masl on the Capadocia section in the Northwest portion of the Finca El Injerto. This section of the farm gets a tremendous amount of rainfall throughout the year, (averaging 64”) and lots of sun which is an excellent climate for coffee trees. La Cima is comprised entirely of Bourbon varietal trees planted 25 years ago which produce a cup profile laden with bright, tropical fruit flavors. The Aguirre’s sent their finest pickers to select this cherry at the height of the harvest season. After it was depulped, this lot was fermented for 72 hours in perfectly clean conditions where they moved the beans after each stage for uniform fermentation. The lot was washed and soaked for 24 hours, taken to the patios and then dried in the sun. La Cima is the quintessential expression of the Bourbon varietal, the La Libertad region of Huehuetenango and Finca El Injerto itself.