Coffee review

Finca El Injerto, Guatemala Introduction to Guatemala Coffee

Published: 2024-11-09 Author: World Gafei
Last Updated: 2024/11/09, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Since 1905, Finca El Injerto has produced excellent coffee beans in the alpine mountains of Guatemala-Huihuetenango on the premise of respecting and protecting the original nature. Inherto Manor is now owned by Arturo.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Since 1905, Incht Manor Finca El Injerto has produced excellent quality coffee beans in the high mountains of Guatemala-Huehuetenango on the premise of respecting and protecting primitive nature. Incht Manor is now owned by Arturo Aguirre and his son Arturo Jr. Operate and manage together. The farm pays great attention to coffee cultivation and environmental protection, and constantly refines the technology and equipment of the raw bean processing process, providing the best boutique coffee beans in Guatemala.

The first master, Mr. Jesus Aguirre Panama, came to the land in 1812 and began to grow corn, cocoa, chili peppers and sugar cane. Coffee was grown in 1900 and the estate was named "El Injerto", which means "the Grafting" of crops, because they started with agriculture in this place. The Incht estate, which has been operated for three generations and has a history of more than 100 years, has 245 hectares of coffee growing area, of which 70 per cent are Bourbon varieties and the remaining 30 per cent are Catuai, Maragogype and the estate's famous Pacamara.

For the purpose of sustainable crop management, Aguirres has made painstaking efforts to manage the land quality of the area and is also committed to environmental protection. They use Parchment as machine fuel, filter waste water from raw bean water, avoid downstream water pollution, and carry out afforestation programs not only for original species of trees in Guatemala, but also for over-felling rafts. In the face of diseases and insect pests, they replaced the spraying of pesticides with excellent planting and management methods to reduce the pollution of trees and soil. Biological farming techniques are also used to convert coffee cherry pericarp into lombricompos as fertilizer for nursery and pre-harvest fruit trees. Many shade trees are planted throughout the farm, which not only control the amount of sunlight needed by coffee trees, but also promote atmospheric circulation and provide great fresh air. Because of Aguirre's efforts for the natural environment, Incht Manor has successfully won the Rainforest Alliance Certification (Rainforest Alliance), and has won honors large and small in the Cup of Excellence (C.O.E) competition since 2002.

The Pacamara variety originated in El Salvador and was formed by the combination of Maragogype and Pacas. Pacas is a Bourbon system, similar to Caturra. The coffee tree is very majestic and the cherry fruit is the size of walnut Maragogype originated in Brazil is the largest number of coffee beans of all varieties commonly known as elephant beans. Variety Pacamara is one of the coffee urgently acquired by the world's top coffee industry a few years ago. When Pacamara was transplanted to coffee-growing paradise Vivette Nango in Guatemala. It grows more luxuriantly and develops better here. So over the past four years, the 2008-2011 Aguirre family planted at Incht Manor, Pacamara in the Pandora region has won the C.O.E championship in a row. There is no doubt that the Aguirre family played a very important role in the whole process. In addition to the excellent planting and varieties mentioned above, Arturo Sr. And Arturo Jr. Ensure also attaches great importance to the processing of raw beans, requiring artificial harvesting quality and foreign body removal of coffee cherries. The defective beans were screened by special spectral instruments, washed twice and soaked and fermented twice, then sent to the sun field to dry and then dried at low temperature. The exquisite handling of raw beans is another reason why their beans are better than others.

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 ℃.

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