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| Basket | MHW-3Bomber Jusbean 18g |
| Bottom Paper Filter | No |
| Sourness Type | Very Little |
| Bitterness Type | A strange harsh bitterness |
| Finish Type | bitter, non drying, a little further forward in the mouth |
| 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 |
Cut the output to 27.5g. It was still bitter, but more forward in the mouth in the after taste and non drying. Somne of teh sweetness and body seems to have gone. I suspect that the previous shot or somewhere near it was teh sweet spot, but maybe with more milk to handle the intensity of the bitterness.
The other change was a slight shift in the Four Phase Espresso Experiemtn Profile to end the Pressurise phase when the desired pressure is reached rather than hanging out of r a fixed time. That seemed to work fine.
On the one remaining shot for this bag I might go back to 30g and use a bigger cup.
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.