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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | No |
| Sourness Type | Minimal |
| Bitterness Type | Bitter chocolate still drying |
| Finish Type | Central and back of mouth bitterness non drying |
| Mouthfeel Type | Normal |
| Balance | Bitter |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Dark |
| Country | Guatemala |
| Region | Huehuetenango |
| Farm | Finca El Injerto |
| Variety | Bourbon, Caturra, and Catuai |
| Processing | Natural |
| Tasting notes | Wine-like elegance, remarkable complexity, and vibrant sweetness reminiscent of ripe fruits |
| Price | 600 |
| Weight | 200 |
This is quite a radk roast. The shot time was about 25s after the pre-infuse and pressurise. I suspect slighlty shorter could be better, but the bean is dark and oily and I suspect will never give a great flovour. I will grind coarser next time.
A dark version of a guatemalan bean. Too dark for my tastes, but I’ll try and get something good out of it. I also got a medium which I’m more looking forward to trying. No roast date, but CO2 levels suggest it’s fairly fresh. Possibly too fresh!
From Stella and Tide:
Finca El Injerto – Nativo
Nestled in the breathtaking coffee-growing region of Huehuetenango, Finca El Injerto enjoys a truly exceptional terroir. Towering mountain peaks and narrow valleys are warmed by hot air currents rising from the lowlands of neighboring Mexico, creating a unique microclimate that allows coffee to thrive at remarkably high elevations—conditions that would normally be impossible at this northern latitude.
Renowned worldwide for its uncompromising quality, Finca El Injerto has become a true legend in specialty coffee. The estate has earned an extraordinary 28 Cup of Excellence awards, more than any other coffee farm in the world.
Each year, the Aguirre family continues to refine every aspect of coffee production with meticulous attention to detail. Every stage is carefully managed—from cherry flotation and sorting, fermentation, washing, soaking, and drying, to proper storage and processing in their own state-of-the-art dry mill.
Every Nativo lot undergoes a controlled fermentation of 36–48 hours, followed by approximately seven days of sun drying (around 70 hours of effective sunlight) on open patios. After drying, the coffee rests for at least 45 days before professional cuppers evaluate each lot to ensure exceptional quality.
The Nativo selection comes from the oldest coffee trees on the estate, where Bourbon, Caturra, and Catuai varieties—each over 40 years old—grow together. These mature trees, classic cultivars, and three generations of dedicated stewardship create a coffee distinguished by wine-like elegance, remarkable complexity, and vibrant sweetness reminiscent of ripe fruits.