When coffee production began in the 1980s, coffee varieties were not known, with the passage of time they were identified, all of these being of African origin and mainly Arabica coffees. In those times what was wanted was to obtain coffee, regardless of the quality of the drink, since the effects and sensations that the drink produced on the body were very very attractive.
In the 1960s, the identification of varieties began to determine the quality and characteristics when p reparing a cup, since this information was known to the buyers and importers of coffee, but not to the producers. Arturo Aguirre Sr. discovered it when on one occasion he came to a place to sell coffee, on the buyer’s table they had samples of different varieties from different regions and had different names, such as aurora coffee, butterfly coffee, which caused him curiosity about why they separated them. At that time he was able to observe and determine that they were already asking for El Injerto’s coffee as a coffee of origin so that they would not mix it with other classes, since in Guatemala at that time they made mixtures of different types of heights and varieties.
In the decade of the 1970s, a black frost (low temperatures) occurred in Brazil that caused the death of a high percentage of the coffee plantations, this led to a considerable rise in the price for all of America, so producers took the decision to uproot and eliminate the coffee varieties that produced the best in order to plant high-production varieties derived from the so-called robusta coffee because their objective was to produce more. El Injerto, not doing what everyone else, was dedicated to planting only high-quality varieties regardless of the quantity, resulting in only 100% arabic coffees such as bourbon, pacamara, maragogype, geishas, sl28, and others of high quality, but not varieties derived from the timor hybrid. These varieties were separated and defined by specialized areas in the farm’s production block.
This is how such an important decision as not letting be guided by quantity, if not by quality, has led to what is today El Injerto.