Introduction of Pandora Carmen Coffee at Incht Manor, Guatemala

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El Injerto Manor, located in Vivette Nango, the northern part of Guatemala, was founded in 1874 and El Injerto is currently run by Arturo Aguirre and his son. El Injerto is the name of the first fruit. After three generations and more than a hundred years of development, El Injerto now has about 300 hectares of coffee planting area.

Aguirre attaches great importance to quality and sustainable farming methods, parchment will be the most mechanically dry fuel, the water used in the fermentation tank will first be precipitated and filtered in the pond to ensure that the water discharged into the river will not pollute the downstream environment, and is committed to the cultivation of native varieties to maintain the local forest as much as possible.

Instead of using fungicides, herbicides and pesticides, we try to maintain the balance of the ecological chain and use worms such as earthworms to enrich the soil. And plant special trees as shade trees (Araquis, a leguminous plant that prevents the surrounding grass from growing), to weed and nourish the land, and to control the sunlight of coffee beans.

First use flotation to remove immature beans and branches and other sundries, after removing the pulp, it will be fermented for 48 hours. Because the height of El Injerto is quite high and the temperature is relatively low, it takes a long time to ferment. After fermentation, the mucous membrane will be washed away with water, and the coffee beans will be put in clean water to rest for 24 hours. In the next step of drying, the coffee beans are stacked to a thickness less than 3cm and dried in the sun for 24 hours, followed by 32 hours of mechanical drying at a very low temperature (less than 45 degrees C), reducing the moisture to 10.5 Mel 11.5%. Coffee beans with dried shells will be packed in gunny bags and placed in a warehouse in a suitable environment for 45 days.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.