Characteristics of coffee at Incht Manor, Guatemala? What are the characteristics of the flavor trend?

Characteristics of coffee at Incht Manor, Guatemala? What are the characteristics of the flavor trend?

Incht Manor has a long history of coffee ecological park. In 2008, it continued to win six times the world's highest quality C.O.E international coffee cup test in the name of local fruit. Since 1900, the estate began to grow coffee, which is run by the Aguirre family. Occupy the ideal high-altitude pristine rainforest environment, sufficient sunshine and pleasant weather. Pacanola coffee has bright vanilla fruit acidity, thick fragrance, long spices of rum and grapefruit, and a very sweet taste with sweet sugar.

Geographical environment:

The manor covers an area of 720 square meters, and the coffee planting area is between 4800 and 6500 feet. The manor also retains a large area of pristine rainforest, with a surface area of 470 square meters, and the rainforest grows very thick. As much as 80% of coffee residue is recycled for organic fertilizer, a large number of plants cover coffee-covered coffee areas, and actively afforestation and protect water sources, so they are highly recognized by rainforests.

Pakahara:

Among the rare and rare varieties developed by Cavado, the Pacamara of Incht accounts for only 8% of the coffee noodles and is about 21-22 mesh of large-sized coffee beans. However, the output of coffee beans is rare, and almost all of them can get a cup score of more than 90 points, which is also the source of COE champion beans.

The self-made photo shoot will:

Incht is also a small number of self-owned online manors, and the nickname of Panama Emerald Manor is a must for raw bean merchants all over the world. Since 2011, Incht has provided the best quality coffee batches as the "Eincht Manor auction." these batches have been carefully processed for cultivation, planting, harvesting, and all the way to the end.

Standing washing technology:

Incht workers use doubling the soil level to pick thoroughly cooked coffee fruits by hand, set up a water treatment site, treat the peel, separate the peel in the shape of beans, wash it with dry mountain spring water, and then enter a dry trough. After 2 days of fermentation and 7 days of fermentation, the coffee is stored in the database for at least 45 days before sending a special cup.