Introduction to the flavor of coffee EI05-04, legendary summer coffee of Eincht Manor, runner-up of COE in Guatemala in 2017

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History of Eincht Manor

Eincht Manor has always been the pioneer of fine coffee in Central America. About 50 years ago, it was one of the first estates to focus on a single variety and vertically integrated production of high-quality coffee. These efforts give back to the sweet harvest of Eincht Manor (and Macadamia Manor), which won 16 awards in 11 years in the prestigious COE competition, an achievement that no one can match. Eincht Manor has a total area of 447 hectares, most of which are located between 1500 and 2000 meters above sea level, growing coffee, fruit, basic grain crops and ornamental plants. The remaining hectares are conserved as a thousand-year-old primeval forest, which gives the manor a special temperature and suitable conditions for access to clean water directly from the mountain springs. In addition, it constitutes a perfect habitat for wildlife, with the intention that coffee is planted in an ecosystem that protects our natural environment. The forest area is surrounded by coffee plantations, which have annual rainfall of about 1800-2000 mm and relative humidity of 75%. The soil is a deep volcanic soil with good drainage and rich in organic matter.

Fully ripe coffee cherries give this coffee the characteristics of sweet ripe fruit, while the aroma of guava, lavender and bergamot amazes your sense of smell, while the tonality of old oak (some people will describe it as the flavor of Eucalyptus) adds richness to the flavor. finally, it is a perfect combination of citrus and peach and plum in the finish.

[(bidding lot) legendary geisha EI05-04 of Eincht Manor washed El Injerto Actuion Lot, Legendary Gesha EI05-04, Washed process, Huehuetenango] Coffee material

Manor: Eincht Manor

Producing area: Vivette Nanguo

Award: participated for the first time and won the second place in 2017 COE

Certification: rainforest certification, carbon neutralization certification

Year: 2016-2017

Planting altitude: 1810m

Soil: soil clay

Shade trees: Inga, 18-year-old natural forest

Average temperature: 13-26 °C

Average rainfall: 1500mm

Harvest date: March 25th, 2017

Treatment method: washing treatment + standing in whole fermentation water for 24 hours + African scaffolding drying

Variety: geisha (Central American variety)

Flavor description: fully ripe coffee cherries give this coffee the characteristics of sweet and ripe fruit, while the aroma of guava, lavender and bergamot amazes your sense of smell. the tonality of old oak (some people will describe it as the flavor of Eucalyptus) adds richness to the flavor, and finally a perfect combination of citrus and peach and plum in the finish.

Geographical location of the manor