Guatemala Coffee Manor-introduction of Incht Nativo batches of sun and washed coffee beans

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Introduction to the manor

Located in the stunning coffee-producing area of Vivette Nango, Incht Park has steep sharp-toothed peaks and narrow valleys, receiving warm wind from the nearby Mexican lowland valley, and the hot air warms the hillside. it is usually impossible for coffee to grow at such a high altitude. Incht Manor has quickly become a world legend for its coffee quality, winning a total of 16 awards in 11 years in the Cup Of Excellence competition, far more than any other estate in the world. Every year the Aguirre family continues to improve the production quality of their estate. They pay attention to all the details of the whole process, including floating, fermentation, soaking, drying, proper storage, and their own drying plants.

Each Nativo batch is set in a fermentation tank for 36 to 48 hours, then moved to the terrace to dry for about seven days, or the equivalent of 70 hours of sun exposure. After a rest of at least 45 days, professional cup surveyors take samples from them to drink and evaluate. The NATIVO selection comes from the oldest coffee plantation in Incht, which is a mixture of Bourbon, Caturra and Catuai, which are more than 40 years old. Old from the elegant style, classic varieties, and the manor three generations of careful care, giving this batch as delicate as red wine, rich layers and sweet fruit-like coffee flavor.

Introduction to Coffee

Manor: Incht Manor

Varieties: bourbon, Kaduai, Kadura (Old Coffee Forest)

Treatment: washing & standing in water for 24 hours

Producing area: Vivette Nanguo

Awards: 16 winners in COE Competition

Certification: rainforest certification

Year: 2014-2015

Altitude: 1500m-2000m

Flavor: granny lemon cake-like strong lemon peel aroma, cream walnut flavor, (body) taste thick, very rich and high sweetness, good balance and cleanliness

Manor: Incht Manor

Certification: rainforest certification

Producing area: Vivette Nanguo

Planting altitude: 1500m-1800m

Shade trees: Inga, 13-year-old natural trees

Soil: soil clay

Treatment method: solarization treatment

Varieties: bourbon, Kaddura, Kaduai

Flavor description: ripe Borromi aroma, blackcurrant, chocolate milk, cream flavor, finish with citrus and caramel almonds, very rich and high sweetness and cleanliness