
Origin Story
- Guatemala
Arturo Aguirre (El Injerto)
How to Brew
- Origami
- Chemex
- Hario Mizudashi
Overview:
Origami Dripper
Ratio: 1:17
Coffee: 22g
Water: 360g
Brew Steps:
0:00 - 50g bloom
0:30 - 200g pour
2:00 - 120g pour
The Origami Dripper is a beautiful brewer for a beautiful cup of coffee, great for highlighting sweetness and florality with every cup.
Overview:
Chemex 8 Cup
Ratio: 1:16
Coffee: 45g
Water: 720g
Brew Steps:
0:00 - 90g bloom
0:30 - 210g pour
1:30 - 210g pour
2:30 - 210g pour
With an elegant and iconic design, the Chemex uitilizes a thick paper filter to brew several well balanced and clean cups of coffee.
Overview:
Hario Mizudashi
Ratio: 1:12
Coffee: 100g
Water: 1200g
Brew Steps:
1. Gently pour 94g & stir
2. Continue with 63g pours (no stir)
3. 12-14hr extraction in fridge
The Mizudashi is a delightfully convenient brewer for cold brewed coffee: a refreshing and distinct counterpart to hot brewing methods.



About the Producer
El Injerto was founded by Jesús Aguirre Panamá in 1874, with the first coffee planted around 1900. Today El Injerto is managed by the fourth generation of the Aguirre family and is one of the most celebrated coffee farms in Guatemala. It continues to be a leader in national tasting competitions, having placed in the finals of Cup of Excellence fifteen times and amassed seven first place awards! Whenever we take the long journey into the highlands of Huehuetenango to visit El Injerto, we are impressed with the cleanliness, efficiency and beauty of their farm and mill.