Incht Manor Pandora washing Guatemalan Coffee Brewing Teaching _ introduction to Pandora Micro-producing area

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Guatemala Coffee Manor-Eincht Manor Finca El Injerto

Introduction to the manor

Eincht Manor is located in the stunning coffee-producing area of Vivette Nango, with steep sharp-toothed peaks and narrow valleys, receiving warm wind from the nearby Mexican lowland valley, and the hot air warms the hillside. it is usually impossible for coffee to grow at such a high altitude. Eincht Manor quickly became a world legend for the quality of its coffee, winning a total of 16 awards in the Cup Of Excellence competition in 13 years, far more than any other estate in the world. Each Aguirre family continues to improve the production quality of their estate. They pay attention to all the details of the whole process, including floating, fermenting, soaking, drying, proper storage, and their own drying plants.

Eincht 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. Eincht Manor has a total area of 447 hectares, most of which are 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 primeval forest, which gives the manor a special temperature and suitable conditions for access to clean water directly from the mountain springs. In addition, it constitutes a perfect habitat for wildlife, with the intention that coffee is planted in an ecosystem that protects our natural environment. The forest area is surrounded by coffee plantations, which have annual rainfall of about 1800-2000 mm and relative humidity of 75%. The soil is a deep volcanic soil with good drainage and rich in organic matter.

This batch of Guatemalan coffee is produced in Pandora, a Pandora micro-producing area in Incht Manor. Pacamara has won four Guatemalan COE championships. Water washing and refining will first use flotation to remove immature beans, branches and other sundries. After removing the flesh, it will be fermented for 48mura for 60 hours. Because the height of El Injerto is quite high and the temperature is relatively low, it will take a long time to ferment. After fermentation, the mucous membrane is washed away with water, and the coffee beans are placed 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.

2017 El Injerto Estate Lot EI08 Reserva de la FAMILIA-Pandora Pacamara

Country: Guatemala

Origin: Huehuetenango

Altitude: 1500M

Processing: Washed Process

Grade: SHB

Species: Pacamara

Description of Flavor: (Chinese) typical citrus sour and bright Pacamara, very full aroma, solid and round taste, with carambola flavor accompanied by coarse sugar sweetness, and a hint of vanilla, lime and grapefruit finish.

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