Guatemala coffee beans cultivation production process Inkert estate coffee washing processing and historical stories

Jes ú s Aguirre Panam á was the first owner of the Incht farm, which is now managed by the third and fourth generations of the Aguirre family, who have been working on the farm since 1956, when they produced about three hundred bags of parchment coffee. Now, they work with a great team and share the same mission to produce boutique coffee; maintain environmentally friendly agricultural practices and focus on corporate social responsibility to achieve new farm management practices that are economically feasible for all parties concerned.

Around 1900, he began to grow and produce coffee and called the farm EL INJERTO because "injerto" was the name of the fruit native to the area. El Injerto coffee is the most authentic expression of its local characteristics, characterized by the local climate and soil properties. Respecting and understanding the origin of our varieties is a prerequisite to guide our coffee process. Our coffee clearly expresses the combination of genes and soil. Produce and process coffee beans on the basis of respect for the environment, people and nearby communities

The farm plantation is located in the Huehuetenango Heights, near the famous Sierra de los Cuchumatanes, stretching from 1500 Masr (Haibami) to 1920 Masr above sea level, where the most exotic and exotic varieties are planted. El Injerto has a mineral-rich non-volcanic soil with an average precipitation of 1600 mm and a temperature of 22 °C, so it has the best microclimate for producing boutique coffee.

After all, over the years, they specialize in producing high-quality coffee. In order to be able to do this, they have invested heavily in research, technology and education. Different tree species (Inga spp.;Gravillearobusta and Macadamia integrifolia) and canopy are used for shade throughout the plantation.

Here are the varieties of Incht Manor that are now produced, some of which are still being tested:

Bourbon

Roho

Red card tuai

Pakamara

Katuai Amarero

Marago Gippe

Geisha Panama

Geisha Malawi

SL 28

Mocha

Water washing

Coffee seeds are picked by hand, picking only the coffee beans that reach the best maturity. The defective beans are separated in the water tank. Remove the pulp or pulp of coffee beans every day. Then bring the coffee to a special pot lined with glazed tiles and wait for the time it takes to get the natural fermentation point.

Then wash the coffee beans with natural water, soak the coffee in clear water for 24 hours, and then enter the courtyard for pre-drying.

Dry method

Also known as the natural process, this process is new to Guatemalan farmers and is not new at all in other parts of the world, such as Africa and Brazil. After the floating object is removed, the carefully selected beans are dried directly in the terrace or African bed to get a beautiful and clean cup.

This process gives a strong fruity, very sweet and thick body. Some varieties are more suitable for this process than others.

Dry grinding

EL INJERTO has special equipment to convert parchment coffee into raw coffee. This process allows coffee to be exported directly to other countries. In the transition from parchment to raw coffee, coffee goes through different machines to make a special classification of weight, size and density. After that, the coffee is tasted for the last time, thus completing the strict quality control from the seed to the export of raw coffee.