Stumptown Coffee Roasters, Guatemala El Injerto Bourbon Coffee Beans (340g) | Single Origin

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  • Regular price $22.00
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The Story
For decades, the Aguirre family of Finca El Injerto have pushed the boundaries of quality, innovation, and sustainable farming practices to produce this complex and consistently delicious single-origin coffee.

Stumptown has been partnering with father and son team Arturo Aguirre Sr. and Arturo Aguirre Jr. who own and operate Finca El Injerto since 2003. Not only do they produce and process some of the highest-quality coffees in Guatemala, they also remain committed to respecting and preserving the natural environment.

More than half of the land at El Injerto is a protected forest—the largest in Huehuetenango, a highland city in western Guatemala. And in 2017, Finca El Injerto became the first Guatemalan farm to obtain Carbon Neutral Certification.

Tasting Notes: A sweet combination of orange sherbert and buttery chocolate with notes of cherry.


Stumptown Coffee Roasters

Since their beginnings, Stumptown has searched the world for the best coffee out there. That coffee grows in mountainous regions of the tropics — farms perched at high elevations with warm days, cool nights, and distinct rainy and dry seasons. Microclimates, soil composition, coffee cultivars, and post-harvest processing methods can each contribute distinct dimensions to the cup.

The Stumptown coffee team spends about half the year in producing countries, meeting directly with their producer partners on their farms, at their mills, and in their cupping labs.

The effort is worth it. Stumptown is not doing it the easy way by buying bulk, mid-quality beans anonymously from a trading house. Instead, they go right to the source of the best coffee — that farm atop a hill in Ethiopia, for example. They hike through fields, stand among coffee drying decks, and sit down to share a meal and talk about the crop with producers they’ve met many times.

Stumptown routinely pay producers well in excess of what they could receive on the commodity market, but they understand that their coffee demands more work — hand-picking each cherry at ideal ripeness and processing it with great attention to detail.