Microlot

Catuai / Washed

Name: Catuai / Washed
Brand: Finca El Injerto II
SKU: GT2620
Availability: InStock

REF: GT2620

This is also our first year working with El Injerto II farm, which is located across from our friends at La Maravilla farm. They are relatively new to lot separation and selective picking, and they have done a tremendous job this season. We look forward to continuing to explore their coffees and to further supporting this farm moving forward.

PROCESS:

Washed

ALTITUDE:

1500-1850 m.a.s.l.

SCA:

CROP:

2026

Guatemala

Huehuetenango

Finca El Injerto II / Sergio Martinez

€17.90 /kg

In Stock

€17.90 /kg

Total: €17.90

In Stock

*price incl. VAT

DISCOUNT PER QUANTITY

Discount per Quantity

Quantity kg	Discount	Price
5 – 10	3%	€17.36
11 +	5%	€17.01

*Price changes per quantity will be added in the shopping cart

SHIPPING

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATION	UP TO 3KG	UP TO 10 KG	UP TO 20 kg	UP TO 31,5 Kg	DELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)	€5,40	€6,60	€7,80	€10,80	2-5 days
ZONE B (Austria, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)	€7,20	€9,60	€12,00	€18,00	3-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy, Estonia)	€9,60	€12,00	€15,60	€24,00	4-8 days
ZONE D (Finland, Greece)	€14,40	€19,20	€24,00	€36,00	3-7 days
ZONE E (United Kingdom, North Ireland)	€19,20	€21,60	€24,00	€31,20	5 days

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PAYMENTS

We understand the importance of flexibility when it comes to payments.

Payment method	Payment details
Credit Card	As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
	The payment will be processed by Paypal.

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Catuai / Washed

Flavors
Roasting Tips
Producer
Reviews (0)

€17.90 /kg

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

11.7%

Humidity

0.56

Water activity

Although our Huehuetenango coffees are from higher elevations (sometimes even around or above 2000 masl), they usually don’t need a very aggressive energy approach at the beginning. They also tend to crash less or/and softer comparing to Acatenango coffees after the first crack. They’re generally pretty user-friendly 🙂

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

This is our first year working with Finca El Injerto 2 and Finca Los Arroyos, two farms owned by the Martínez brothers, who manage their farms closely together while keeping separate mills. Over the past two years, they have worked to improve their production through daily lot separation, selective picking, variety separation, and structured quality control. Although each farm operates independently at the mill level, they share the same vision and approach, consistently aligning their standards and practices. Both farms are planted with classic traditional varieties including Catuaí, Caturra, and Bourbon. These changes are already showing strong results in clarity and consistency across their coffees, and we are excited to continue building a long-term relationship and exploring their potential together in the years ahead.

Location: Huehuetenango

Altitude (MASL): 1500-1850 m.a.s.l.

Varieties: Bourbon, Caturra, Pacamara, Geisha, Catuai, Yellow Bourbon

Processing method: Washed, Natural

Finca El Injerto II

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.

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.