FINCA EL INJERTO, GUATEMALA
MALAWI GEISHA
Its journey from Malawi to Guatemala takes on a new character in the high-altitude soils of Finca El Injerto. The elegant aroma of jasmine, the vibrant touch of mandarin, and the natural sweetness of pear and sugarcane meet in a clean, bright, and balanced cup.
99.9% Defect Free
Every cup is shaped before roasting begins.
Even a single defective bean can alter the character of the cup. That is why every batch of coffee is carefully inspected before roasting. After roasting, the coffee is checked and sorted again for quakers, broken beans, insect damage, over-fermentation, and other defects that could negatively impact cup quality.
Cleaner flavors in every package, a more balanced character, and the same consistency in every cup.
At Ultra, consistency is no coincidence.
- Regular price
- ₺1.850
- Sale price
- ₺1.850
- Regular price
-
₺1.850
Location: Huehuetenango, Guatemala
Farm: Finca El Injerto
Producer: Arturo Aguirre
Variety: 100% Arabica
Processing method: Washed
Botanical variety: Malawi Gesha
Altitude: 1910M
Roast Profile: Light Roast
Profile: Jasmine, pear, mandarin, sugar cane
Sweetness: ●●●
Body: ●●
Acidity:●●●
Instead of changing the flow, control the flow itself.
Ultra Continuous Flow is a brewing approach developed by Ultra to express the coffee's character in a more controlled manner.
Unlike classic multiple pours, the pour continues without interruption after the blooming phase. In the first stage, a controlled and balanced extraction is achieved via center pour, while the entire coffee bed is reached via fast circle pour without ever stopping the flow.
The goal of this approach is to make the water's contact with the coffee more controlled by maintaining the flow through the coffee bed and completing the extraction in a balanced way.
Instead of changing the flow, controlling the flow itself.
BREWING RECIPE AND PARAMETERS
Dose: 12.5 g
Water: 200 g
Temperature: 96°C
Ratio: 1:16
Brew Time: 2:30–2:45
Target TDS: 1.25–1.35
Brewer: Flat-bottom
Grind: Should be adjusted according to the brew time.
ULTRA CONTINUOUS FLOW
1. Blooming — 40 g
Pour 40 g of water using the circle pour technique. Ensure the entire coffee bed is evenly saturated. Wait for 30–45 seconds.
2. Continuous Flow — 160 g
Following the blooming period, continue the pour without stopping. The second pour consists of two different rhythms, but there is no pause in between.
First stage — 120 g
Reach 120 g of water in a controlled manner using the center pour technique. Direct the pour primarily to the center to ensure a balanced flow without over-agitating the coffee bed.
Continuing — final 40 g
Without stopping the pour, complete the final 40 g of water using the fast circle pour technique in a quick, circular motion. This stage moves the coffee remaining on the edges toward the center, flattens the coffee bed, and ensures the final extraction is complete.
BREWING NOTES
If the brew time falls outside the target range, adjust your grind setting accordingly.
The coffee's roast date, the equipment you use, and water quality can affect the brewing result. For the best result, we recommend keeping the recipe constant and only adjusting the grind setting in a controlled manner.
Brew with precision. Discover its character.
SHIPPING AND DELIVERY
Your orders are handed over to the courier by 3:00 PM on weekdays and by 11:00 AM on Saturdays. Orders placed after these times are processed on the next business day.
Once your order is handed over to the courier, a tracking number will be sent to you. For standard shipments, it may take up to 24 hours for tracking information to be reflected in the systems.
At Ultra, we ship our coffees with a freshness-focused approach. The coffee you purchase will not have a roast date older than two weeks from the shipping date.
All shipments are carried out via contracted courier companies. Currently, in-store pickup or alternative delivery point options are not available.
A STORY STRETCHING FROM MALAWI TO GUATEMALA
What is Malawi Gesha?
Malawi Gesha is a special line of the Gesha coffee variety, which originates from Ethiopia and was brought to Finca El Injerto from Malawi.
Finca El Injerto brought the seeds of this variety from Malawi to Guatemala and began cultivating them in the high-altitude soils of Huehuetenango. Thus, a genetic heritage from Malawi met the unique terroir of Guatemala.
This coffee, which develops its character in high altitudes reaching 1,910 meters under the influence of a cool climate and mineral-rich soil, brings notes of jasmine, tangerine, pear, and sugarcane to the cup.
The Classic Washed process highlights the clarity and aromatic structure of this character.
Malawi Gesha offers us a cup where elegant floral character, vibrant citrus, natural fruit sweetness, and a clean finish come together.
Finca El Injerto
Finca El Injerto, located in the high-altitude region of La Libertad in Huehuetenango, Guatemala, traces its roots back to 1874. Having flourished through generations of coffee production, the farm is currently managed by the third and fourth generations of the Aguirre family.
The natural conditions offered by the high altitude, cool climate, and mineral-rich soil are combined with precision farming and controlled processing methods. Conducting the majority of coffee production on-site ensures that every lot remains traceable from its source through processing and drying.
El Injerto stands out particularly for its work in revealing the character of exclusive varieties such as Pacamara, Bourbon, and Geisha. One of the strongest indicators of its commitment to quality is the eight first-place titles it has achieved in the Cup of Excellence competition.
The farm approaches quality hand-in-hand with sustainability and social responsibility. While reducing its environmental impact through sustainability initiatives such as Rainforest Alliance and Carbon Neutral certifications, it also provides support to its employees in areas including healthcare, housing, and education.
What makes El Injerto special to us is not only its deep-rooted history and achievements but also its approach to reinterpreting different coffee genetics within its own terroir. Malawi Gesha, grown in Guatemala from seeds brought from Malawi, is a powerful example of a distinct genetic heritage meeting El Injerto’s geography to acquire a new character.
Why did we choose this coffee?
Ultra Original Series was created to explore the diverse characters of the coffee world.
We chose Malawi Gesha not only because it is a rare variety, but also because its journey from Malawi to Guatemala and the character it creates with the Finca El Injerto terroir are worth discovering.
