Introduction to Incht Manor, a pioneer of fine coffee from Guatemala to Central America.

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History of the manor

Incht Manor has been the forerunner of Guatemalan coffee and even Central American boutique coffee. 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 Incht Manor (and Macadamia Manor), which won 16 awards in 11 years in the prestigious COE competition, an achievement that no one can match. Incht 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 millennium primeval forests, which give the manor a special temperature and are well equipped to have 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.

Coffee manor information

Manor: Incht Manor

Producing area: Vivette Nanguo

Awards: 16 winners in COE Competition

Certification: rainforest certification

Year: 2016-2017

Planting altitude: 1540m-1900m

Soil: soil clay

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

Treatment: washing + standing in water for 24 hours

Variety: red Kaduai

Flavor description: all-red cherry berries with amazing sweetness. The dry aroma has small white flowers with flavors of caramel apples, fruit fudge, chocolate and nuts; the finish is as sweet as red wine and brown sugar. Maintain the consistent high balance characteristics of this microbatch and recommend SOE performance