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Incht Manor, Guatemala

2016 Incht Manor in Guatemala bid for lots of EL-03 geisha

■ country: Guatemala

■ producing area: La Libertad, Huehuetenango

Name of ■ Manor: Incht El Injerto

■ coffee name: Pe ñ a Blanca-Young Gesha Centro America

■ batch: EL-03

■ altitude: 1670 m

■ year: 04-05, 2016

Average temperature of ■: 21 C.

■ Hillside: West

■ average rainfall: 1700 mm

■ treatment: washing

■ breed: geisha

■ certification: rainforest Alliance certification (Rainforest Alliance)

■ flavor description: very sweet, with complex orange acid value, round taste, grapefruit finish, floral, elegant.

2016 Incht Manor in Guatemala bid for batch EL-07 Pacamara

■ country: Guatemala

■ producing area: La Libertad, Huehuetenango

Name of ■ Manor: Incht El Injerto

■ Coffee name: Pandora de Fatima-Pacamara

■ batch: EL-07

■ altitude: 1700 m

■ year: April 4, 2016

Average temperature of ■: 21 C.

■ hillside: southeast

■ average rainfall: 1700 mm

■ treatment: washing: greenhouse scaffolding drying

■ variety: Pacamara

■ certification: rainforest Alliance certification (Rainforest Alliance)

■ flavor description: intense aromas of coffee and cherries accompanied by strawberries and plums, chocolate and a pleasant finish.

Incht-El Injerto has won the championship so many times that I can remember it wrong. she is a quite respectable manor in Guatemala.

Throughout the history of CoE competition, only Incht Manor has won at least four national championships in the same manor.

Osher's contact with Incht Manor began in 2002, and each year Osher selects a small number of batches to give you a better understanding of the flavor of the manor. If you want to learn more about this great manor, Osher's Incht batch is a great choice.

In Guatemala, there are countless manors famous for their high altitude and good quality, and there is no shortage of people with good heritage and outstanding flavor for more than a hundred years. To break into the top 10 in the annual coffee competition is really like making it into the playoff finals, while winning the championship. Fame and fortune, fame and fame all over the world, since then, buyers almost endless, do not worry about good beans unknown. This story takes place every year in the country where the Outstanding Cup is held, but I have never seen a manor that can win three CoE championships in a row until Incht sets an amazing record. In fact, she has won four CoE championships! Another 3 times, into the top 10, that is to say, CoE held 8 national competitions in the country, she won 7 prizes and 4 championships, which is really admirable! (Guatemala suspended the CoE competition for three years for some reason, otherwise the Incht prize would have been more than this record. )

The successful strategy of Incht Manor lies in daring to innovate and variety.

Incht competed with the bourbon-Bourbon species until 2007, and also featured as the Bourbon species. Around 2004, the Pacamara species, which showed great splendor in the CoE competition between El Salvador and Honduras, gradually affected its neighboring countries. El Injerto has long developed and planted different varieties, especially these big species. From 2008, they switched to Pacamara to participate in the competition, and won the championship for three consecutive years, pushing the light of Pacamara to the peak, which is similar to the current scramble for planting Geisha in various countries.

In 2011, El Injerto decided to split up and continue to take part in the CoE competition, and held an independent bid for the estate based on breed. It is worth mentioning that in 2011, she competed as Maragogype for the first time and won the honor of third runner-up (Maragogype, that is, big species, similar to Pacamara in appearance). On the other hand, the independent bidding sponsored by the manor itself tested the market water temperature with less harvested varieties, such as Mocha and Geisha, but unexpectedly reached a sky-high price of $500 per pound. I visited Incht deeply in 2014 and saw that more unique varieties were cultivated, and a small number of them are expected to be tested next year. The following is the young Aurturra and his beloved mocha, a mysterious dwarf planted in 2012, with a flavor almost similar to Pacamara, similar to spices, and the Pandora area is specially planted for CoE competitions:

There are a total of 22 batches of El Injerto planting blocks, and it takes more than 3 hours to visit each district by Little Gyibug. Before 2006, everyone only knew that Incht was famous for its Bourbon species. A trip to the manor depth, they distinguished a lot of lot, and the path was clear, which was very convenient for management. Please take a look at the picture below. The white lines are all fast paths in the area. Once the quality is verified after harvest and the harvest is stable, it will be gradually promoted year by year. Increase the seed value area and provide it to the baker. Incht regardless of competition batches or manor samples, excellent quality and raw bean control are maintained at a consistently high level, regardless of the award-winning aura, El Injerto is often among the top 3 in the annual blind testing meeting in Guatemala (blind finger cup test sample is anonymous, only coding, do not know the sample manor information in advance).

El Injerto Manor was bought by Mr Jesus Aguirre Panama in 1874 and gradually planted for farming. It was the first time since 1900 to plant coffee and take the coffee garden as El Injerto. The current owner, Arturo Aguirre Escobar, has been planting coffee on the estate since 1956, but that year he produced only 300 bags (about 100lb each). So far, even his children (the third generation) have joined the operation. When I first visited the estate four years ago, they were busy holding weddings, and now they are opening their own cafes in the capital, serving their own quality beans.

Country: Guatemala

Manor: Incht El Injerto

Producing area: Wei Wei plateau

Varieties: bourbon and other hybrids

Marked batch: Orsir Direct Trade Lote

Harvest time: 2015-2016

Treatment method: the sun after washing and fermentation

Marked: Osher is directly related to coffee.

Cup test report: there are two kinds of baking degree.

M0 + baking degree (mid-explosion)

Dry aroma: chocolate, spices, hazelnut, honey sweet, lime acid, vanilla plant

Wet incense: sweet fragrance, vanilla plants, honey

Sipping flavor: clean, sweet and delicate, grapefruit, lime, cherry, sweet and sour vanilla, spice, seedy fruit flavor, lingering finish.

Brief introduction of El Injerto Manor

Guojia: Guatemala

Producing area: Vivette Nanguo (Huehuetenango)

Sea pull: 1500-2000 meters

Varieties: Bourbon, Catuai, Kaddura (Caturra)

Landowner: Arturo Aguirre

Manor size: 680ha 
 year

Output: 4500 (69 kg bag)

Production season: December to March

Soil: soil clay

Certification: rainforest Alliance Certification (RFA,Rain Forest Alliance Certificated)

El Injerto Manor is located in the stunning coffee region of Vivette Nanguo, with steep sharp-toothed peaks and narrow valleys, receiving warm wind from the nearby Mexican lowland valley, which warms the hillside, allowing coffee to grow at such a high altitude, which is usually impossible at such North Korean heights.

El Injerto Manor has quickly become a world legend for its coffee quality, winning a total of 16 awards in 11 years in Guatemala's Cup Of Excellence (C.O.E Competition for short), far more than any other estate in the world. Every year, the Aguirre family continues to improve the production quality of their estate, and the team pays attention to all the details of the whole process, including coffee fruit floating, fermentation, soaking, drying, proper storage, as well as the farm's own drying field.

El Injerto Manor is also certified by the Rain Forest Alliance (RFA,Rain Forest Alliance Certified). Not only that, the Rainforest Alliance visits certified coffee farms every year and scores them. Incht Manor gets a high score of more than 90 points, making it a top student of the Rainforest Alliance.

Guatimala Guatemala

Population: 15438000

Guatemala has been more successful in defining its coffee priority areas than most countries and has developed markets with very different sales models. According to my experience, coffee in this area has the same flavor characteristics, but it has not been explicitly stated so far.

SAN MARCOS

San Marcos San Marcos is the warmest and wettest coffee growing area in Guatemala. On the hillside facing the Pacific Ocean, the rainy season comes earlier, so the flowering time is earlier than usual. Rainfall has a great influence on post-harvest drying, so some farms use a mixture of sun and mechanical drying at the same time. In the region, agriculture is the mainstay of the economy and also produces food, fruit, meat and wool.

Altitude: 1300 Murray 1800m

Harvest: December-March

Variety: bourbon, Caturra,Catuai

ACATENANGO

The coffee production area of the Akernango region revolves around the Arcatel Nangot Valley, named after the volcano. In the past, many producers sold coffee to coyotes, through which the fruit was exported to the Antigua region and processed there. This is because Antigua coffee has a good reputation and can be sold at a higher price. This practice is not very common now, since the coffee produced in the Arcatel Nango specialty area produces excellent coffee beans and has become more and more widely recognized, making the coffee beans in the area not only profitable but also traceable.

Altitude: 1300-2000m

Harvest: December-March

Variety: bourbon, Caturra,Catuai

ATITLAN

The Atitland Coffee Farm is located around Lake Attilan. Located at 1500 meters (4900 feet) above sea level, the lake has captured the hearts of many writers and tourists because of its incredible beauty over the years. Strong winds are common here in the late morning and early afternoon, and locals call them "xocomil", meaning "the wind that takes away sin". Here, some private nature reserves have been set up to protect the biodiversity of the area and to help prevent deforestation. Due to rising labor costs and labor competition, coffee production is under pressure. Urban expansion has also increased pressure on land use, with some farmers finding it more profitable to sell their land than to continue to grow coffee.

COBAN

Before World War II, German coffee producers took control of the region, and the town of Koban was named after this history of growth and prosperity. The dense tropical rain forest climate pattern creates a very humid climate, which is a challenge for coffee drying. The area is difficult and expensive to transport because of its geographical location, however, there is still amazing coffee from the area.

Altitude: 1300-1500m

Harvest: December-March

Variety: bourbon, Maragogype,Catuai,Caturra,Pache

ANTIGUA

Antigua is probably the best-known coffee producing region in Guatemala, as well as one of the best-known countries. The area, named Antigua, is home to famous Spanish buildings and UNESCO World Heritage sites. Because the market was previously flooded with pirated coffee beans that devalued Antigua coffee, the coffee beans in the area were originally named "authentic Antigua Coffee" in 2000. However, this has not completely curbed the pirated coffee beans imported from abroad and processed locally. In spite of this, in addition to those overpriced fakes, coffee beans of good quality and worth tracing, as well as coffee beans that do come from Antigua, can be traced back to the source.

Altitude: 1500-1700m

Harvest: January-March

Variety: bourbon, Catuai,Caturra

Finca El Injerto of Incht Manor, Guatemala

Since 1905, Incht Manor Finca El Injerto has produced excellent quality coffee beans in the high mountains of Guatemala-Huehuetenango on the premise of respecting and protecting primitive nature. Incht Manor is now owned by Arturo Aguirre and his son Arturo Jr. Operate and manage together. The farm pays great attention to coffee cultivation and environmental protection, and constantly refines the technology and equipment of the raw bean processing process, providing the best boutique coffee beans in Guatemala.

The first master, Mr. Jesus Aguirre Panama, came to the land in 1812 and began to grow corn, cocoa, chili peppers and sugar cane. Coffee was grown in 1900 and the estate was named "El Injerto", which means "the Grafting" of crops, because they started with agriculture in this place. The Incht estate, which has been operated for three generations and has a history of more than 100 years, has 245 hectares of coffee growing area, of which 70 per cent are Bourbon varieties and the remaining 30 per cent are Catuai, Maragogype and the estate's famous Pacamara.

For the purpose of sustainable crop management, Aguirres has made painstaking efforts to manage the land quality of the area and is also committed to environmental protection. They use Parchment as machine fuel, filter waste water from raw bean water, avoid downstream water pollution, and carry out afforestation programs not only for original species of trees in Guatemala, but also for over-felling rafts. In the face of diseases and insect pests, they replaced the spraying of pesticides with excellent planting and management methods to reduce the pollution of trees and soil. Biological farming techniques are also used to convert coffee cherry pericarp into lombricompos as fertilizer for nursery and pre-harvest fruit trees. Many shade trees are planted throughout the farm, which not only control the amount of sunlight needed by coffee trees, but also promote atmospheric circulation and provide great fresh air. Because of Aguirre's efforts for the natural environment, Incht Manor has successfully won the Rainforest Alliance Certification (Rainforest Alliance), and has won honors large and small in the Cup of Excellence (C.O.E) competition since 2002.

Incht Manor Pacamara Coffee beans

The Pacamara variety originated in El Salvador and was formed by the combination of Maragogype and Pacas. Pacas is a Bourbon system, similar to Caturra. The coffee tree is very majestic and the cherry fruit is the size of walnut Maragogype originated in Brazil is the largest number of coffee beans of all varieties commonly known as elephant beans. Variety Pacamara is one of the coffee urgently acquired by the world's top coffee industry a few years ago. When Pacamara was transplanted to coffee-growing paradise Vivette Nango in Guatemala. It grows more luxuriantly and develops better here. So over the past four years, the 2008-2011 Aguirre family planted at Incht Manor, Pacamara in the Pandora region has won the C.O.E championship in a row. There is no doubt that the Aguirre family played a very important role in the whole process. In addition to the excellent planting and varieties mentioned above, Arturo Sr. And Arturo Jr. Ensure also attaches great importance to the processing of raw beans, requiring artificial harvesting quality and foreign body removal of coffee cherries. The defective beans were screened by special spectral instruments, washed twice and soaked and fermented twice, then sent to the sun field to dry and then dried at low temperature. The exquisite handling of raw beans is another reason why their beans are better than others.