Legendary Rose Summer Water washing 2017 bidding lot EI05 Coffee Flavor and taste of Incht Manor in Guatemala

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Flavor characteristics of Guatemalan coffee beans manor producing area _ Antigua coffee, Guatemala

Bidding lots of Incht legendary geisha (water washing)

Incht Manor has always been the pioneer of fine coffee in Central America. They won 16 awards in 11 years in the COE competition. 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 a thousand-year-old primitive forest, and the manor has a special temperature curve and enjoys a clean source of water from mountain springs.

In addition, it constitutes a perfect habitat for wildlife, so that the planting of coffee trees is in a natural environment ecosystem. The annual rainfall of the manor is about 1800-2000 mm, and the relative humidity is 75%. The soil is deep volcanic soil, good drainage, rich in organic matter to create a beautiful coffee cherry.

Jesus Aguirre acquired the estate in 1874. He began to grow sugar cane to make brown sugar (panela), while the estate also grew corn, beans and tobacco. He began growing coffee in 1900 and called the growing area "El Injerto", named after a local fruit. Incht Manor has since been a leader in the quality and innovation of the Guatemalan coffee industry.

This batch is the "special treatment batch" of bidding beans:

Process: Peak: Performance Process (P3). We call this to our exahustive process of hand sorting, separation and selection of the coffee beans through out the washed and dry mill. Also includes, full fermentation, soaking for 24hrs after washing ans very slow drying. This enhances the flavors and increases the life time of the coffee!

Taste analysis: amazing aromas of lavender and bergamot in the middle of citrus and peach and plum fruit notes with sweet tail rhyme, unique oolong tea feeling, clear overall harmony, delicate and unassailable layers.

Brewing cooking method:

1. Grinding thickness: small Fuji scale 5, about the size of granulated sugar.

two。 Powder-to-water ratio: at 16:1, the total amount of water injected is 240 cc, 15 grams of coffee.

3. Temperature of boiling water: 88 min, 90 degrees.

4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. Inject water until 240cc stops, remove the filter cup in 1 minute and 55 seconds.

* above take Hario filter cup as an example, and the parameters will change according to different equipment conditions *

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