Vevetnango, Guatemala

Guatemala-famous high-quality Arabica water-washed boutique coffee producing country!

Weitnango-one of the eight boutique coffee producing areas in Guatemala! In recent years, it has become the most popular producing area because of winning the top several places in COE competition, which is highly sought after.

The legendary COE champion of El Injerto--, who has been ranked among the top three in COE in recent years, and has won many championships, broke the record with a high score of 93.68 in 2008. It is such a bean that is far away, and now it is unexpectedly placed in front of us.

In the aroma, the notes of chocolate and dried fruit are blended with fruit aromas that show brighter aromas, medium mellow, delicate and beautiful acidity, and outstanding sweetness, especially in the aftertaste, which can feel the lasting flavor and sweetness of chocolate.

Fresh fruit juice aromas with hints of butter, honey, flowers and a hint of citrus freshness. The palate is smooth, soft acidity, delicate flavor, with persistent citrus sweetness and a subtle blend of cocoa, cedar, persistent floral and honey sweetness, pure citrus and floral aromas lasting into the finish.

Just as there are a thousand hamlets in the eyes of a thousand readers, different cup critics, roasters and coffee lovers all have different opinions about the bean, but they all praise it as if it were a cup given by God. So what made such a wonderful, ingenious and delicate cup of God? Let's go to the manor and find out!

El Injerto Manor is located in Vevetnango, the highest and most rugged of the eight famous producing areas in Guatemala, which is protected from frost with the help of warm wind from Mexico's Tekuntepec Plain, where coffee is still produced even in the mountains 2000 meters above sea level. Coupled with the rich soil, the temperature difference between day and night in the mountains and many rivers spread all over the region, many boutique coffee estates have emerged in this area that can be refined from planting to processing, the most famous of which is El Injerto.

The estate has been growing coffee for more than 100 years and is now managed by the third and fourth generations of the Aguirre family. The manor, all at an altitude of 1450 to 1850 meters, covers a total area of 720 hectares, of which 470 hectares are used to grow coffee, which is covered with large tracts of primitive rainforest, providing microclimatic conditions for the growth of coffee. The manor owner has also been committed to the development of coffee and the protection of nature in harmony, the use of more environmentally friendly and sustainable production and processing methods. The manor is divided into producing areas of different sizes, different varieties are planted according to land conditions, soil and litter are treated regularly every year to maintain soil nutrition, shade trees are used, and artificial afforestation is regularly planted every year to maintain the microclimatic environment.

In order to ensure the quality, every coffee fruit in the manor is picked by hand after ripening, and the bad fruit is filtered again in the first step of washing and processing. After soaking and fermenting for as long as 24 Murray for 48 hours, it is washed and put on the drying table to be exposed to the natural sun. When drying, the thickness of the coffee layer will not exceed 3 cm and the coffee layer will be stirred manually in time to ensure full and uniform drying. Finally, it has to be machine-dried to reach 10.5 Murray 11.5% water content.

What's interesting is the full name of this El Injerto-followed by the word premium blend. What does that mean? When we look at Blend, we all think of the blending of coffee beans, but there is a more wonderful combination called natural matching-this comes from the multiple varieties of the estate, the catuai species and the bourbon species grow side by side on the same side of the land, and the picked coffee beans are naturally made of two combinations-no wonder the praises of the experts are different. Natural matching is always easy to follow, so it shows a unique flavor in the cup-different bakers and baristas interpret it with different water temperatures, and the taste is naturally more colorful.

However, things are rare because they are expensive-this bean has come for a total of 20 kilograms, which is even more precious. Friends who like coffee should do so as soon as possible. Of course, if you come to the store for a cup of El Injerto, please call in advance-this has been included in our "planned baking"-the best doesn't happen every day!

Attached:

El Injerto mini file

Location: Weitnango

Landowner: Arturo Agurrie.E.Juicy

Founded: 1874

Area: 720ha

Altitude: 1450m, 1850m

Main varieties: catuai,bourbon,pacamara,maragogype

Soil type: nutrient-rich clay

Shade tree: Inga

Climatic characteristics

Average: 23 °C

Average rainfall: 1800mm

Relative humidity: 75%

Coffee production

Harvest time: January to April

Processing: washing

Drying: sun drying plus machine drying