Guatemala Incht Manor Sun Pacamara Cooking sharing-Incht Manor Coffee beans recommendation

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Guatemalan Coffee SHB Incht Manor Blue Diamond [Solar European Regulation Certification]

Guatemala SHB EP EL Injerto Estate

Blue Diamond

Product Information:

Producing area

Incht Manor

Harvest time

October-March

Grade division

SHB

Planting height

1500 m-1900 m

Flavor characteristics

Drupe (drupe), Vanilla (vanilla), Tropical Fruits (tropical fruit), Spicery (spice), Dark Chocolate (dark chocolate), Well Arranged (layered), Full body (full-bodied)

Incht Manor

The prestigious Coffee Manor, located in one of the eight famous producing areas of Guatemala, has been a pioneer of fine coffee in Central America in a valley in the highest and most rugged Vivette Nango Plateau.

Introduction to the manor

Incht Manor has a total area of 720 hectares, with an annual output of about 16 containers and an export value of about US $10 million to US $20 million. Most coffee plants are planted at an altitude of 1500ml 2000m, with an average annual rainfall of 1800--2000mm, a relative temperature of 18m and a humidity of around 75 per cent, respectively. The soil is a deep volcanic soil with good drainage and rich in organic matter. The manor grows boutique coffee, fruit, basic grain crops and ornamental plants, and has natural and clean mountain springs directly. The remaining hectare is protected as a thousand-year-old primeval forest, which gives the manor a special warm and humid environment, which is very suitable for wildlife, especially for coffee.

Since the Aguirre family began to grow coffee in 1900, the name of the estate "Injerto" is taken from the name of a local fruit. Incht Manor pays special attention to the protection of ecological environment and organic planting technology, and implements strict quality control to ensure the quality of raw coffee beans. Thanks to the efforts of Aguirre, the manor is also recognized by the Rainforest Alliance Certification (Rain Forest Alliance) and has been the winning general of many international coffee competitions since 2002. In the COE contest, he won 16 awards in 11 years.

Pacamara coffee is a hybrid of Pacas Pacas (a sudden variant of the bourbon species) and giant bean Malago Maragogype (elephant bean) found in El Salvador in the 1950s. The first four letters of Maragogype and Pacas are combined to form Pacamara. It was first cultivated by researchers in El Salvador in 1958. Pacamara is a rare excellent variety under artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant.

How to make Guatemalan coffee [sunny Pacamara]?

Qianjie coffee hand punch reference: weigh 15g [sunny Pacamara] coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Japanese Ice hand Chong [sunbathing Pacamara]

Qianjie coffee ice hand to make [sunny Pacamara] reference:

Guatemalan coffee [sunroasted Pacamara], light and medium roasted, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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