Century Coffee Manor of 6-time COE Champion El Injerto Estate Incht Manor, Guatemala

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A famous century-old coffee farm as famous as the Emerald Manor! Have 6 COE championships

Incht, named after the local fruit, has been growing coffee since 1900, run by the Aguirre family, and is now in its fourth generation. The manor covers an area of 720 hectares, with coffee-growing areas ranging from 4800 to 6500 feet. to this day, the manor still retains a large area of pristine rainforest, covering an area of 470 hectares, which is unmatched by other estates. Shade planting, there are different plants covering coffee-producing areas, so it has been highly certified by the tropical rain forest. Incht's Pacamara accounts for only 8% of the coffee acreage, but it takes great credit for Incht, which is distributed in three different producing areas: Pandora, Patagonia and La Calaca. The Pacamara produced by Pandora is of the best quality, almost all of which can get a cup test score of more than 90 points, which is also the source of COE champion beans.

The meaning of "Pandora" is: "Gift for all" (the gift for all). Occupy the ideal geographical environment and comprehensive effect, high altitude, sufficient sunshine, pleasant temperature.. Wait. Pacamara is like bean Maragogype and Paka Pacas derived varieties take the first four letters of Maragogype and Pacas combined into Pacamara, is a good coffee variety developed by El Salvador, coffee particles are very large and elephant beans close to about 21-22 mesh, the characteristics of Pacamara coffee with bright fruit acidity, and the sweet taste is very pure and meticulous. Pacamara species, although she still looks like her cousin, Elephant Bean seed.

Incht is also one of the few manors with its own online bidding, which is on a par with the Emerald Manor of Panama and is a must for raw bean merchants all over the world. Since 2011, Incht has offered competitive bids for the best quality coffee batches, called Reserva del Comendador (selected Coffee), which are painstakingly processed from breeding, planting, harvesting to post-production. During the harvest period from January to April each year, workers with twice the local wage are employed, and only ripe cherries are harvested in independent water treatment plants. Each batch is placed in a fermentation barrel for 36 to 48 hours, and then dried in the sun for 7 days, or 70 hours. Finally, it is dried with a Guardiola dryer at 45 ℃, so that the moisture content reaches 10.5% Mel 11.5%. After processing, it will be stored in the warehouse for at least 45 days before being sent to the professional cup for testing. Incht selects the red coffee fruit by hand, peels the peel, divides the density and the size of the beans twice, and determines the grade. after washing, it goes into the "dry air intake fermentation" fermentation tank for 48 hours to ferment; then it is washed with clean mountain spring water, then into a clean sink and placed in the water for a day (Soaking Rest).

Dry fragrance: lemon, citrus, carambola, sugarcane

Wet fragrance: grapefruit, vanilla, apple, jelly

Sipping: typical citrus sour and bright Pacamara, very full-bodied, solid and round on the palate, with carambola flavours accompanied by coarse sugar sweetness and a lingering finish of vanilla, lime and grapefruit.

36 aromas of coffee:

Guatemala 2017 Incht Manor bid batch EI-08 Pacamara washing Guatemala 2017 El Injerto Estate Lot EI08 Reserva de la FAMILIA-Pandora Pacamara

Guatemala 2017 Incht Manor bid for EI-08 Pacamara washing

Coffee bean producing area Huehuetenango

The manor was founded in 1905.

Manor size

680 hectares

Planting area

447 hectares

The annual rainfall is about 1680 mm

The average annual temperature is 20 ℃

Planting altitude

1850 meters

Coffee variety

Pacamara

Grading standard SHB

Soil type loam clay

Coffee treatment

Washing method

Manual harvesting by harvest method

Related certification rainforest alliance

Harvest time 2017