Guatemala Coffee Pioneer-introduction to the difference between Kaduai and Bourbon varieties in Incht Manor

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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

After the splendor of the sun batches first exposed at a private auction in 2015, this year ERGOS selected the bourbon varieties at Eincht Manor that won the top COE rankings to make micro-batches. We believe that the "rich tonality, excellent balance and high sweetness" of bourbon varieties bring a unique flavor to this batch. After a series of special treatments, such as water selection, pre-soaking, square sun drying, and finally drying in the greenhouse, the editor is honored to recommend this batch of Eincht sun-dried micro-batch coffee to you.

Introduction to Coffee

Manor: Incht Manor

Certification: rainforest certification

Producing area: Vivette Nanguo

Planting altitude: 1500m to 2000m

Soil: soil clay

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

Treatment method: solarization treatment

Variety: bourbon

Flavor description: sweet wild berries in midsummer, wine fermentation, aromas of passion fruit and jasmine, bright and delicate acidity of cranberry juice, bright and juicy chocolate grapes