Coffee Story of Incht Manor in Guatemala Coffee Cup Test and Baking Flavor characteristics in Guatemala

Arturo Aguirre, Jr. (Arturo Aguirre Jr.) It is said that Guatemala is one of the best coffee producers in the world and of high quality. It is a pity that Guatemalans do not have the opportunity to try these coffees. As we all know, baking is an art, if you know your coffee, your environment and your roaster, after a lot of practice, it will be better realized. So what could be better than farm-born roasters who work with coffee all their lives, at every step of the coffee process, from nursery, plantation, wet grinding, dry grinding, cup testing to current roasting.

We bake it on Diedrich IR-24 with an infrared burner. An excellent machine enables us to generate different configuration files for different varieties.

EI Injerto is a local unique fruit, only produced in the Wei Wei Mountains, the leaves show slender and beautiful yellow, and Injerto in Spanish means "grafting" or "grafting". In the early years, I did not understand, translating Incht Manor into "Graft Manor" is actually a misunderstanding! Little Artura told me that many people mistakenly thought that the seedlings of the Incht manor were grafted, but in fact they never used the grafting model to cultivate coffee varieties.

Incht Manor, located in the town of La Libertad on the Vivi Plateau, covers a total area of 720 hectares, but retains 470 hectares of natural primeval forest in order to maintain the natural and precious micro-climate. Old Artura said: "if we continue to reclaim the pristine forests at higher elevations, it is bound to affect the microclimate of the entire manor due to overexploitation, so that the coffee forest located about 1,400 meters below the manor will become hotter and hotter because it is unable to retain moisture and low temperature, and its quality will certainly be damaged. At the same time, the original forest will be too wet to control molds and insect pests, and it will become impossible to grow coffee! " The old Atula allocated the land on the edge of the high-altitude forest to the workers to grow fruits and vegetables. It is very smart for the workers to grow their own fruits and vegetables to make a living in their spare time, increase the source of fresh food, and ensure the ecological quality of the whole manor. Incht Manor is also certified by the Rain Forest Alliance (RFA, Rain Forest Aliance). Not only that, the Rainforest Alliance visits the certified coffee farm every year and scores it. Incht Manor gets a high score of more than 90 points, which can be called the top student of the Rainforest Alliance.

Until 2007, the Incht Manor had been competing as a bourbon species. In 2004, coffee farmers in Saladang and Honduras successively won good results in the Excellence Cup with the Pacamara seed, and the power of the Pacamara species gradually affected neighboring countries. In fact, the elder Artura has long been planting different varieties, and Pakamara is one of them. Incht Manor changed to Pacamara in 2008 and won the championship for three years in a row. Pacamara's light was pushed to the peak by the old Artura, saying goodbye to each other with the current summer species planted by other countries.-for a time, the two famous species were called Yuliang.

In 2011, the elder Artura made a new attempt. On the other hand, seeing the bidding effect of the single manor of Panamanian emerald, he decided to hold his own manor bid, with the variety as the bidding division. At the same time, he participated in the Excellence Cup competition for the first time as a Malagosi seed. He competed with this species for the first time and won the honor of the third runner-up. Malagsippi is also a large species and is the source mother species of Pacamara species. He competed with Pacamara species for two consecutive years from 2012 to 2013 and won back two championships.

International Review Cup Test report

Country Guatemala

The winner of the 2012 Guatemala Excellence Cup

Name of the manor Incht Manor (Elnjerto)

Producing area of Weiwei plateau

Variety Pacamara (Pacamara)

Harvest period 2012

The sun after washing and fermentation by treatment method

Baking method Osher Mo baking degree (starting pot in the middle of an explosion), baking time 12 minutes

Dried honey, berries, flowers, delicate tropical fruits, toffee, flowers, citrus

Wet flowers, caramel, peaches, dark berries, long-lasting aromas

Sipping clean and delicate, greasy, peaches, high-grade black tea, changeable flavor, sweet and sour, honey, toffee, jackfruit, floral, dark berries, red apples, raspberries, Burgundy red wine, manor-grade dark chocolate, citrus chocolate, complex, rich, elegant, varied aftertaste, delicate and long-lasting.