Introduction to the flavor description of coffee beans produced in Incht Manor, Guatemala

Introduction to the flavor description of coffee beans produced in Incht Manor, Guatemala

In this bid, the Incht Manor specially featured the "Best Incht" series, selecting a small number of batches and coffee varieties with the best quality in the estate, and experienced farmers carefully selected ripe coffee fruits, and then asked the cup tester to eliminate batches that were not up to the standard, under such strict screening criteria. The Pacamara varieties in the Incht estate account for only about 8% of the total output and the origin of the name. He is the variety derived from the bean Marago Gippe Maragogype and Parka Pacas. The first four letters of Maragogype and Pacas are combined into Pacamara. It is an excellent coffee variety developed in El Salvador. The coffee granules are very large and close to the elephant bean. It is the best coffee variety in South America in the past two years. Every country or farm wants to find out where this variety is best grown to produce the best coffee such as Panama's Geisha,Pacamara coffee with bright fruit acidity and a very sweet, pure and delicate taste. Pacamara species, although she still looks like her cousin, Elephant Bean seed.

There is a big temperature difference between hot and cold in this area. The temperature will drop to 0 degrees in the cold season. There is also little rainfall, which is a disadvantageous environment for coffee trees. But the geothermal heat of Agua Volcano produces the highest quality coffee. Harvest season from more than 600 collectors from the selection of La Tacita manor-specific collectors, the sense of responsibility of the collectors, self-consciousness, the work of making fine coffee training. It is understood that this year's harvest has dropped by 40% due to abnormal climate, but there is a very obvious awareness of coffee production due to the emphasis on quality. With regard to the coffee characteristics of the "La Tacita Manor" in Antigua, the water content of coffee is usually reduced after the drying process, and here is the method of drying to reduce the water content to 10% and then place it to 1112%. Coffee that can pass this project has a very high potential and is said to be very long-lasting.

Beautiful coffee cherries. It looks very sweet.

90% of the people in this country are employed poor families. These people's lives are all the same.

A simple life, no waste and busy leisure are all the way of life of the people of this country.

The coffee made by such simple people's hands and fine soil is taken for granted that it will release the perfect fragrance.