Introduction of Ruby Rose Summer Coffee at Eincht Manor, Guatemala _ Origin of Guatemala Rose Summer

Ruby Rose Summer Coffee-Solar treatment EI02-02 batch

Name: Ruby Rose Summer Coffee-Solar treatment EI02-02 batch GESHA RUBY DRY PROCESS EI02-02

Manor: Einhardt EI Injerto Estate

Certification: rainforest certification carbon neutralization planting Rain Forest Alliance and CARBON NEUTRAL

Award winning record: 3rd place in 2017 COE

Batch: EI02-02

Harvest date: January to March 2018

Variety: Malawian rose summer MALAWI GESHA

Planting altitude: 1710 masl

Average temperature: 13 °C to 26 °C

Rainfall: average about 1500 mm

Place of planting: Huehuetenango, Guatemala, Guatemala

Historical sources:

This luxurious seed from a foreign country was handed to us by an excellent friend from Malawi. The traditional method of keeping seeds in local soil ashes is used to extend the preservation time. The size of the seed is smaller than that of traditional Rosa coffee beans, but the fruit is ripe and dark red when picked, which is why it is so named, and planting is also smaller than traditional Rosa.

The cup tests the flavor:

This is a bean with great flavor and complexity. Dry and wet aromas with rich aromas of blueberries, raspberries, cherries, flowers and hints of spices with unique fermented aromas of sun beans. The taste is marked by jasmine, melon and sweet fermented wine, followed by a chocolate-like feeling in the mouth with a hint of mint and a rich cup of coffee, with orange chocolate flavor after cooling.

Rose summer coffee

Rosa, also known as geisha, is a rare breed of coffee that can perform well only under very special conditions. It was found in a Kafa forest in Ethiopia. It was first found growing in the wild near the town of Gesha in the 1930s. Rose coffee grows in Ethiopia, which is the birthplace of coffee and the genetic land of the coffee kingdom. There are many kinds of coffee beans in Ethiopia, so many Ethiopian coffee beans directly write the original species on the varieties. The variety Geisha was discovered in the forests of Ethiopia in 1931. Rosa was not noticed by many people locally and was directly used as a windbreak until the Emerald Manor in Panama, where it was sent to the Coffee Research Institute in Kenya, introduced to Uganda and Tanzania in 1936, Costa Rica in 1953 and Panama in 1970. It was finally separated from other varieties by the Panamanian Emerald Manor to compete, and became the champion of the BOP competition in 2004. Rose to fame, so Rose Xia entered everyone's line of sight and became a leader in boutique coffee.

Rosa Coffee comes from Ethiopia and is famous for its Emerald Manor in Panama. Panamanian rose summer coffee has citrus, sweet but not sour fruit, honey, rich taste, is a favorite coffee, compared with Essel coffee, rose summer is more juicy, just like a cup of juice tea, very delicious, let people endless aftertaste. In addition to Panamanian rosy summer coffee in front street, there are Costa Rican Milasu rose summer blend coffee, Colombian flower see rose summer coffee and so on. The flavor of Rosa in each producing area is different, although the best taste of Rosa is Panamanian, but the coffee of Rosa in other areas is also very good. Because each producing area has its own local characteristics, so each has its own advantages.

Geographical environment

Guatemala is in volcanic soil, and its coffee beans have their own flavor, which is also a characteristic of Guatemalan coffee. There are eight coffee producing areas in Guatemala, with tropical rain forests, volcanic geology, plateau valleys, etc., with a variety of coffee flavors. Among them, Andi melon and Viagra fruit are the most famous two major producing areas.

Incht Manor has always been the pioneer of fine coffee in Central America. About 50 years ago, it was one of the first estates to focus on a single variety and vertically integrated production of high-quality coffee.

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.

Vivette Nanguo / Incht Manor

Among the three non-volcanic coffee producing areas in Guatemala, Vivette Nanguo is the highest and driest area. Incht Manor is located on the Vivette South Fruit Plateau, a famous producing area of Guatemala. Since the Aguirre family began to grow coffee in 1900, the name of the estate "Injerto" takes its name from a local fruit.

Incht Manor pays special attention to the protection of the ecological environment and organic planting technology, implements strict quality control to ensure the quality of raw coffee beans, and is recognized by the Rainforest Alliance Certification (Rainforest Alliance) under the efforts of Aguirre, and has been the winning general of many international coffee competitions since 2002.

Incht Manor, which has won many COE championships, is in place.

On the Vivette Nanguo plateau. The estate has been growing coffee since 1900 and is run by the Aguirre family. The manor retains a large area of pristine rainforest, covered with a large number of plants, and the average temperature is about 18 to 22 degrees Celsius. A large number of plants covered with shade, planting at high altitude and sufficient sunshine and pleasant temperature provide a unique living environment for coffee planting.

Coffee from one of the most famous coffee producing areas tastes of berries, lemon peel and sour fruit, and tastes thicker than Ethiopian coffee.

About the varieties of Pakamara

In 2004, COE became famous all over the world and won many championships in 2-3 years. The Pacamara from Incht Manor in Guatemala hit a record price of $80.2 a pound of raw beans in 2008. The origin of the variety and name he is a variety derived from Maragogype and Pacas Pacas. The first four letters of Maragogype and Pacas are combined into Pacamara, which is an excellent coffee variety developed by El Salvador. The granule of coffee is very large, which is close to about 210.22 mesh with elephant bean. It is an excellent coffee variety in South America in the past two years.

Pacamara species, although she still looks like her cousin, Elephant Bean seed. Since 2006, the Coe Cup has tested the Pacamara of 30 estates, some of which are really superstars, such as Santa Martha, champion of Honduras in 2006, Cerro Negro, runner-up in 2007, El Injerto, CoE normal champion in Guatemala, and Pacamaral, runner-up in 2008. Historically, these are all excellent Pacamara representatives, but they are all award-winning batches, so the price is very expensive.

Self-created bidding auction

Incht is also one of the few estates to conduct its own online bidding, which is on a par with the Emerald Manor of Panama and is a must for raw bean merchants all over the world. Since 2011, Incht has offered bidding for the best quality coffee batches, known as the "Eincht Manor auction", which are painstakingly processed, ranging from breeding, planting, harvesting to post-production.

Unique treatment of coffee beans

Incht employs workers with twice the local wage to select red coffee fruit by hand, has an independent water treatment plant, peels the peel, divides the bean-shaped series size twice, then washes it with clean mountain spring water, and then enters a clean sink. After fermentation for 2 days and solarization for 7 days, it is stored in the warehouse for at least 45 days before sending professional cups to test.

Qianjie baking suggestion

There are two types of Guatemalan coffee in front street coffee, one is rations, the varieties of Vitella are bourbon, Kaddura and Kaduai, and the other is a single variety of Guatemalan Flower God coffee is Kaddura and Bourbon. The flavor of Guatemalan coffee beans itself has the tunability of nuts unique to Latin America, with a touch of floral aroma and soft fruit acidity. Qianjie uses medium-shallow baking techniques to preserve more flower and fruit aromas, clean and bright acidity.

Parameters for brewing Guatemalan coffee on the front street:

Guatemalan coffee beans are medium-light roasted, and the dissolution rate of light-roasted beans is lower than that of deep-roasted beans. Qianjie recommends a V60 filter cup with faster flow rate, higher water temperature, and finer grinding.

Qianjie use medium fine grinding / fine sugar thickness (China 20 standard screen screening rate of 80%. Use 15 coffee powder, then brew with a V60 filter cup, a water temperature of 91 degrees Celsius, a powder-to-water ratio at 1:15 and a three-stage water filling technique.

The use of three-stage extraction, with 2 times the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

Guatemala Vivette Nan Fruit Coffee flavor: citrus, berry acidity, lemon peel, nutty aroma in the middle, aftertaste.

Guatemala Flower God coffee flavor features: sour berries, citrus, light chocolate, rich layers, smooth taste.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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