Introduction to the characteristics of Price and Flavor description of Guatemala Coffee Bean Incht Manor
Incht Manor, Guatemala
Incht Manor is one of the best estates in Guatemala. If Incht Manor ranks second, no one dares to call it first. Like the famous Emerald Manor in Panama, it holds a global auction with coffee from a single manor. Dare to do so, because the reputation is too loud, the record of winning the championship in the major competitions is unparalleled, and Pacamara is the best Incht series specially produced by Incht Manor. Experienced farmers carefully select ripe coffee fruits, and then let the cup tester remove batches that do not meet the standard, under such strict screening criteria. The Pacamara variety in the Incht estate accounts for only about 8% of the total production. Its characteristic is that it has bright fruit acidity, and the sweet taste is very pure and delicate. Few coffee varieties are both sour and sweet. At the same time, it also brings the taste of nutty chocolate and ripe fruit, which is rich and changeable on the palate, which greatly satisfies us when drinking coffee. There are more than 10,000 coffee farms around the world, including coffee farms for popular coffee beans, high-quality coffee bean farms and rare coffee bean farms. Incht Manor is Guatemala's top coffee estate, located in Guatemala's famous producing area of Vivette South Fruit Plateau, under the control of the Aguirre family. Since it began to grow coffee in 1900, the estate is named "El Injerto" after a local fruit name (ahem! Another manor named after fruit. It seems that Guatemalan coffee farmers have this tradition.) Incht Manor pays special attention to the protection of the ecological environment and the technology of organic planting, and the manor is subdivided into different small areas. each different area will select suitable varieties according to soil conditions, and chemical analysis of soil and coffee leaves will be done every year in order to provide the right way of fertilization. There is a very strong evidence that there is no use of chemicals such as pesticides and fungicides: rainbow trout is also raised on the manor, and the waters where trout grow cannot be polluted. Such strict quality control ensures the quality of raw coffee beans, and under the efforts of Aguirre, Incht Manor has also been recognized by the Rainforest Alliance Certification (Rainforest Alliance).
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Description of Coffee Bean Flavor with Nicaraguan Red Wine introduction to the region of Manor production
Nicaraguan coffee estate acetic acid fermentation: cleaner, lively acid, brighter acid, citric acid lactic acid fermentation: taste more round, less clean than acetic acid fermentation, higher alcohol thickness, malic acid / tartaric acid before, the treatment plant is passed down from generation to generation manual operation, such as biting to feel the degree of fermentation of coffee beans, and so on. This kind of fermentation
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Introduction of Costa Rican Yellow Honey Coffee Bean treatment method manor Grinding scale treatment method
Costa Rican coffee bean honey treatment: after removing the peel and pulp, the coffee beans with pectin are dried. The key to distinguish the different honey treatments lies in the difference between the remaining pectin: the retention ratio and drying speed of pectin and the taste difference between honey treatment and water washing treatment: higher sweetness and higher sugar content than water washing. alcohol thickness is also relatively higher (same baking)
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