Coffee bean flavor of Incht Manor in Guatemala describes how to drink Incht Manor Coffee

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Guatemala Inchter Estate Coffee Bean Flavor Description Inchter Estate Coffee How to Drink

ACATENANGO

Akatango The coffee producing area of this region surrounds the Akatango Valley region, named after the volcano. In the past, many producers sold coffee to "coyotes," through which the fruit was exported to Antigua, where it was processed. This is because Antigua coffee enjoys a better reputation and can be sold at a higher price. This practice is less common now, since the Akatnam specialty coffee produces excellent coffee beans, and the increasingly widespread recognition that coffee beans in the region are not only profitable but traceable.

Altitude: 1,300- 2,000 m

Harvest: December-March

Breeds: Bourbon, Caturra, Catuai

ATITLAN

The coffee farms in Atitlan are situated around Lake Atitlan. Located at an elevation of 1500 meters (4900 feet), the lake has captured the hearts of writers and tourists for years because of its unparalleled beauty. Strong winds are common here in the late morning and early afternoon, and locals call them "xocol," meaning "wind that takes away sin." Here, a number of private nature reserves have been established to protect the biodiversity of the area and help prevent deforestation. Due to rising labor costs and competition for labor, coffee production is under pressure. Urban sprawl has also increased pressure on land use, with some farmers finding it more profitable to sell their land than to continue growing coffee.

COBAN

Before World War II, German coffee producers controlled the area, and Cobain took its name from this period of growth and prosperity. The dense rainforest climate pattern creates a very humid climate, which is a challenge for coffee drying. The area is difficult and expensive to transport due to its location, however, amazing coffee comes from the area.

Altitude: 1,300- 1,500 m

Harvest: December-March

Breeds: 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 is named "Antigua City" and has famous Spanish architecture and UNESCO World Heritage sites. In 2000, the coffee beans in Antigua received the name of origin as "genuine Antigua coffee" because the market was previously flooded with pirated coffee beans that devalued Antigua coffee beans. However, this has not completely stopped the production of pirated coffee beans from imported fruits and processed locally. Nevertheless, apart from the overpriced counterfeits, there are good quality coffee beans that can be traced back to Antigua and are worth pursuing.

Altitude: 1,500- 1,700 m

Harvest: January-March

Breeds: Bourbon, Catuai, Caturra

Inchter Estate, Guatemala Finca El Injerto

Finca El Injerto has been producing coffee beans of exceptional quality since 1905 in the mountainous regions of Guatemala-Huehuetenango, respecting and preserving the pristine nature. It is now run and managed by Arturo Aguirre and his son Arturo Jr. The farm pays great attention to coffee cultivation and environmental protection, and constantly refines the technology and equipment of green bean processing to provide the best quality coffee beans in Guatemala.

1812 First generation owner Mr. Jesus Aguirre Panama came to this land and started growing corn, cocoa, peppers and sugar cane. They started growing coffee in 1900 and named the estate El Injerto, meaning "the grafting" of crops, because they started farming in the area. After three generations of operation and more than 100 years of history, Inchter Estate has 245 hectares of coffee growing area, of which 70% is Bourbon varieties, the remaining 30% is Catuai, Maragogype and the estate is quite famous Pacamara.

Aguirres is committed to sustainable crop management, careful management of land quality and environmental protection. They use Parchment as fuel for machines, filter waste water after washing beans, avoid downstream water pollution, and implement afforestation programs for native tree species in Guatemala without excessive cutting. In the face of pests and diseases, they replace pesticide spraying with good planting management methods to reduce pollution of trees and soil. Bio-farming techniques are also used to convert coffee cherry pericarps into lombricompos using insects as fertilizer for nursery and pre-harvest fruit trees. There are also many shade trees planted throughout the farm, which not only control the amount of sunlight required by the coffee trees, but also promote atmospheric circulation and provide excellent fresh air. Inchert Manor has been recognized by the Rainforest Alliance for its efforts in the natural environment and has won awards in the Cup of Excellence (C.O.E.) competition since 2002.

Pacamara Coffee Bean

Pacamara originated in El Salvador and is a combination of Maragogype and Pacas. Pacas is a Bourbon system, similar to Caturra. And the coffee tree is very majestic and the cherry fruit is the size of a walnut. Maragogype originated in Brazil and is the largest coffee bean of all varieties. The Pacamara variety was one of the top coffees in the world eagerly acquired a few years ago. When Pacamara was transplanted to coffee heaven Vivitenan fruit was planted in Guatemala. It grows more luxuriantly and develops better here. So for the past four years, 2008-2011, Pacamara, grown by the Aguirre family in the Inchter estate, Pandora region, has won the C.O.E. championship in succession. There is no doubt that the Aguirre family played an important role in the whole process. In addition to the fine plantings and varieties mentioned above, Arturo Sr. and Arturo Jr. Ensure also attaches great importance to the green bean processing process, he requires manual for the coffee cherry harvest quality and foreign body removal. After two times of washing and two times of soaking and fermentation, the defective beans are sent to the sun field for drying and low temperature drying. Excellent green bean processing is another reason why their beans are better than others.

2016 Guatemala Inchter Estate Bid Lot EL-03 Geisha

:: Country: Guatemala

■ Production area: La Libertad, Huehuetenango

■ Estate name: El Injerto, Inht

Peña Blanca-Young Gesha Centro America

■ Batch: EL-03

■ Altitude: 1670 m

■ Year: April-May 2016

■ Average temperature: 21 C

■ Hillside: West

Average rainfall: 1,700 mm

■ Treatment method: washing

■ Breed: Geisha

■ Certification: Rainforest Alliance

■ Flavor Description: Very sweet, with complex orange acidity, round palate, grapefruit finish, floral, elegant.

2016 Guatemala Inchter Estate Bid Lot EL-07 Pacamara

:: Country: Guatemala

■ Production area: La Libertad, Huehuetenango

■ Estate name: El Injerto, Inht

Pandora de Fatima-Pacamara

■ Batch: EL-07

■ Altitude: 1700 m

■ Year: April 4, 2016

■ Average temperature: 21 C

■ Slope: Southeast

Average rainfall: 1,700 mm

■ Treatment method: washing: greenhouse drying

■ Breed: Pakamara

■ Certification: Rainforest Alliance

■ Flavor Description: Intense coffee cherry aromas with strawberry and plum, chocolate and pleasant finish.

El Injerto has won so many championships that I'd be mistaken. She's quite a respectable estate in Guatemala.

In the entire history of CoE competitions, the only manor that had won at least four national championships was Incht Manor!

Osher's contact with Inchter Manor began in 2002. Every year, Osher selects a small batch to let you know more about the flavor of this great manor. Osher's Inchter batch is a great choice for understanding this great manor.

Guatemala, famous for its high altitude and good quality, has countless manors, and there are many people with good inheritance and outstanding flavor for more than 100 years. To break into the top 10 in the annual coffee competition is really like entering the post-season finals. If you win the championship, you will gain both fame and wealth and become famous all over the world. Since then, there is almost no end to buyers. Don't worry about good beans being unknown. This story takes place every year in the countries where the Cup of Excellence is held, but I have never seen a manor that won the CoE three times in a row until Inchert set an amazing record. In fact, she won the CoE four times! In addition, there are 3 times, into the top 10, that is to say, CoE held 8 national competitions in the country, she won 7 awards, 4 times is the champion, really admirable! (Guatemala had suspended the CoE Competition for three years, otherwise Incht would have won more than this record.)

Inchert Manor's successful strategy lies in innovation and variety

In 2004, El Injerto developed and planted different species, especially these large species. Since 2008, they have changed to Pacamara competition, and won the championship for three consecutive years, pushing Pacamara to its peak. Its front is similar to Geisha currently cultivated by various countries.

In 2011, El Injerto decided to split into two teams and continue to compete for the winner of the CoE competition, and held an independent competition of estates separated by species. It is worth mentioning that in 2011, she entered for the first time as a Maragogype species and won the third prize (Maragogype is a large species, similar to Pacamara). The independent bidding sponsored by the estate itself tested the market water temperature with less harvested varieties, such as mocha and Geisha, and did not expect to set a sky-high price of $500 per pound. In 2014, an in-depth visit to Inchert saw more unique varieties cultivated, and a small number was expected to be tested next year. The following are young Aurturra and his beloved mocha species, a mystery dwarf planted in 2012, with a flavor almost similar to Pacamara and a strong spice-like flavor. Pandora is a special area planted for CoE competitions:

El Injerto has 22 batches of planting blocks in total. It takes more than 3 hours to visit each area by small jeep. Before 2006, everyone only knew that Inhert was famous for Bourbon species. Take a trip to the depth of the estate. They distinguished many lots and the paths were clear, which was very beneficial to management. Please see the figure below. The white lines were the quick path of the area. Once the quality was verified after harvest, it would be gradually promoted year by year to increase the seed value area and provide it to the bean baking merchants. Injerto is consistently ranked in the top three at the annual Osher Guatemala seasonal sample blind test (blind test refers to cup test samples are anonymous, only coded, sample farm information is not known in advance), despite the award halo.

El Injerto Estate was acquired by Mr. Jesus Aguirre Panama in 1874 and gradually cultivated. Coffee was first planted in 1900 and the coffee garden was named El Injerto. Arturo Aguirre Escobar, the current owner, has been growing coffee on the estate since 1956, but he produced only 300 bags (about 100 pounds each). Even his children (third generation) have joined the business. When I first visited the estate four years ago, they were busy holding weddings. Now, in the capital, they also open their own coffee shop, offering high-quality beans produced by themselves.

Country: Guatemala

Home: El Injerto

Production area: Weiwei Plateau

Breed: Bourbon mixed with others

Label Lot: Orsir Direct Trade Lote

Harvest period: 2015-2016

Treatment method: washing, fermentation, sun exposure

Label: Osher Direct Relationship Coffee

Cup test report: divided into two baking degree.

M0+ baking degree (middle stage of primary explosion)

Dried Fragrance: Chocolate, Spice, Hazelnut, Honey Sweet, Lyme Acid, Vanilla Plant

Wet fragrance: sweet fragrance, vanilla plant, honey

Sip Flavor: Clean, sweet and delicate, grapefruit, lime, cherry, vanilla sweet and sour, spicy, stony fruit flavor, lingering finish.

About El Injerto Estate

Country: Guatemala

Origin: Huehuetenango

Elevation: 1500 - 2000 m

Species: Bourbon, Catuai, Caturra

Owner: Arturo Aguirre

Estate size: 680 ha/year


Yield: 4500 (69 kg bags)

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