Introduction to the flavor and taste of Eincht boutique coffee in the historical story of Incht Manor in Guatemala

Incht Manor in Guatemala

Since 1905, Finca El Injerto has produced high-quality coffee beans in the high mountains of Guatemala-Huehuetenango on the premise of respecting and protecting primitive nature. Incht is now owned by its owner 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 to provide 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 out as agriculture in this place. Incht Manor, 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% are Bourbon varieties and the remaining 30% are Catuai. Maragogype and the estate are famous for the purpose of sustainable management of crops, painstaking management of the land quality in the area and environmental protection. They use Parchment as the fuel of the machine and filter the waste water after washing raw beans. To avoid downstream water pollution, the original species of trees in Guatemala not only do not cut down rafts excessively, but also carry out afforestation plans. 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 variety originated in El Salvador and is a combination of Maragogype and Pacas. Pacas is a Bourbon system, similar to Caturra. While the coffee tree is very majestic and the cherry fruit is the size of a walnut, Maragogype originated in Brazil, which is commonly known as the elephant bean with the largest number of coffee beans of all varieties. Variety is one of the coffee urgently acquired by the world's top coffee manufacturers a few years ago. When transplanted to coffee-growing Paradise Guatemala Vivette Nanguo. It grows more luxuriantly and develops better here. So over the past four years, the 2008-2011 Aguirre family has been planted in Incht Manor, and the Pandora area 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 manual work on the harvest quality of coffee cherries and the removal of foreign bodies. 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.

Guadamara Incht Manor bid lots of EI-02 geisha solarization

Country: Guatemala

Award record: third place in 2017 COE

Certification: rainforest Alliance certification (Rainforest Alliance); carbon neutralization certification

Harvest date: January-March 2017

Variety:

Treatment: insolation. Dry the raw beans on the balcony for 3 days, then dry them in a Guardiola dryer for 72 hours, and finally place them on the African scaffolding for 3-4 days.

Average temperature:

Rainfall:

Planting area: Vivette Nanguo

Processing plant: Incht

The cup tests the flavor: the flavor and complexity are quite outstanding, with aromas of blueberries, raspberries, cherries and flowers. Taste with distinguishing flavors such as jasmine, melons and fruits, chocolate taste and slight mint tail, complete and plump taste spectrum of the whole cup.

Incht Manor in Guatemala bid for lots of EI-08 Pacamara washing

Country: Guatemala

Award record: 2008, 2009, 2010, 2012, 2013, 2015 COE first place; 2014 COE second place; 2016 COE third place

Harvest date: March 10, 2017

Variety: Pacamara

Treatment: washing

Average temperature:

Rainfall:

Planting area: Vivette Nanguo

Processing plant: Incht

Cup test: typical citrus sour and bright Pacamara, very full aroma, solid and round taste, with carambola flavor accompanied by coarse sugar sweetness, and a hint of vanilla, lime and grapefruit finish.