In the 1960s, coffee cultivation began to expand in the fertile lands of the Huehuetenango region. At Finca El Injerto II, the first coffee plants were brought from Mexico, and the farm began gradually cultivating its first coffee varieties, Bourbon and Catuai.

At that time, the farm also produced sugarcane for panela and grew corn. As the owners saw the good quality of the coffee produced on the farm, they decided to increase coffee production, expanding the planted area and gradually increasing the harvest.

In 2005, Felipe Martínez purchased the farm and brought a new vision focused on producing both quantity and quality. Under his management, El Injerto II continued developing its coffee production while incorporating good agricultural practices, respecting the environment, and working to produce quality coffee for customers in Guatemala and abroad.

In 2015, the farm was passed on to Felipe Martínez’s son, Sergio Martínez, who now leads the farm’s efforts in quality improvement and continues developing new practices to enhance coffee production. El Injerto II has its own wet mill, allowing the farm to maintain greater control over the entire post-harvest process. The team separates coffee by daily harvest lots and individual varieties, creating a more precise approach to processing and quality control. This careful separation allows them to identify and preserve their highest-quality coffees while highlighting the unique characteristics of each lot.

Today, El Injerto II continues to be managed as a family farm, combining tradition with innovation. Each year, the farm makes adjustments and improvements to its processes, continuously working to refine its practices and produce quality coffees while maintaining a strong commitment to responsible agriculture and respect for the environment.