Washing Pacama produced by Incht Manor, the top manor in the Vivetnam fruit producing area of Guatemala

Incht Manor, located on the Guadamara-Vivette Nanguo Plateau, is a farm with a long history, covering an area of 720 hectares and an elevation of about 1500 to 2000 meters. Among them, 470 hectares of natural ecological rainforest is preserved around the coffee growing area. It has been operated by the Aguirre family, which has emigrated here since 1874, and began to grow coffee in 1900. The name of the estate "Injerto" is named after a local fruit.

Incht Manor is unique and outstanding because it has repeatedly won the recognition of COE competitions in Guatemala! For example, he won the 11th in 2002, the champion in 2006, the sixth in 2007, and won the championship again with a new variety Pacamara in 2008, and set a staggering high price of US $80 per pound of raw beans in the international coffee bidding market.

The flavor has ripe fruit aromas, soft acidity, fine texture, caramel sweetness and tea feeling.

Manor Incht, Guatemala (Guatemala ·ElInjerto)

Coffee producing area: Guatemala / Huehuetenango/Injerto Manor

Planting altitude: 1500-2000 m

Raw bean variety: Catuai+Bourbon

Raw bean treatment: washing method

Quality rating: SHB/ Rainforest Alliance Certification (RainforestAlliance)

Harvest year: 2008

[guide] the Ekatlago Valley rises to 2000 meters (6500 feet), with dense shade and unique ecology, and the nearby Fuego volcano erupts, making its coarse, sandy soil rich in various minerals. Temperate sea breezes from the Pacific Ocean and a seasonal climate make this producing area

Guatemala Guatemala

Ekataru Valley

Rising to 2000 meters (6500 feet), with dense shade and unique ecology, the nearby Fuego volcano erupts, making its coarse, sandy soil rich in a variety of minerals. Temperate sea breezes from the Pacific and a seasonal climate allow coffee in this region to be dried by sunlight and processed according to traditional family methods that have been accumulated over the years.

[characteristics] the acidity is obvious, the dry and wet fragrance is remarkable and pleasant, the alcohol thickness is good, and the aftertaste is clear and long.

Koban of Rainforest

It is cloudy and rainy all the year round and the climate is cool. The vast majority of Koban coffee in the rainforest is grown in the obviously undulating and foggy mountains of the region and is deeply influenced by limestone and clay in the Atlantic basin. Koban has two seasons: the rainy season and the rainy season.

[characteristics] obvious fresh fruit flavor, balanced mellow thickness, pleasant aroma.

Antigua

Rich volcanic soil, low humidity, plenty of sunshine and cool nights are the characteristics of this producing area. The valley is surrounded by three volcanoes: Agua, Fuego and Acatenango. Volcanic ash from the eruption makes the soil of Antigua rich in minerals. Volcanic pumice can maintain humidity and overcome the lack of rainfall in Antigua; dense tree shade protects against occasional frosts.

[features] it is rich in damp fragrance, good balance, high sweetness and elegant taste.

Tiny Nanguo Highland

Of the three major non-volcanic coffee-producing regions in Guatemala, the Weitango Highlands has the driest climate and the highest elevation. The dry and hot wind from Mexico's Tehuantepec plateau protects the coffee from frost and can be grown to 2000 meters (6500 feet). Because of its remote location, all coffee farmers have to process their own coffee. Fortunately, there are so many streams in the area that small processing plants can be set up almost anywhere.

[characteristics] High acidity, pleasant, high alcohol thickness and wine aftertaste.

Waiqiangsi plateau

The area is of volcanic soil, with high altitude, sufficient rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is processed in the full sun.

[characteristics] the acidity is bright and consistent, the aroma is sufficient, and the thickness of alcohol is delicate.

New Oriental

Coffee in this area has been grown entirely by small farmers since the 1950s, and now every farmer in the mountains is a coffee production unit. This area, once the most remote and poorest part of Guatemala, is now alive and well. Rainy, cloudy, New Oriental ancient times is a volcanic area, soil volcanic metamorphic rock evolved, rich in minerals, balanced nutrition, different from other volcanic coffee producing areas.

[features] the palate is well-balanced, mellow and full-bodied, with chocolate flavor.

Traditional Atitlan

Atitlan is one of the five largest volcanic coffee producing areas in Guatemala, and its soil organic matter is the most abundant among the five volcanic coffee producing areas. 90% of the traditional Atilan coffee is grown on the violent volcanic slopes of Lake Attila, where the daily breeze stirs the lake, which is an important factor affecting the microclimate of the region. The area has accumulated excellent planting and processing techniques for a long time.

[characteristics] the aroma is refreshing, the acidity is bright and the mellow thickness is full.

San Marco, vol.

San Marco has the hottest climate of the eight largest coffee producing regions in Guatemala, with a maximum rainfall of 200inches (5000 mm). The rainy season is earlier than in other areas, and coffee trees bloom earlier. Like other remote areas of Guatemala, volcanic San Marco coffee is grown and processed by small farmers. Due to frequent rainfall in the rainy season, most coffees are pre-dried in the sun and then dried in a Guardiola dryer.

[characteristics] there are subtle floral aromas in the aroma and taste, obvious acidity and good mellow thickness.

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