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

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

"Incht Manor is one of the best manors in Guatemala. If it is called second, no one dares to call it first!" It has won so many world-class competitions that it has achieved what it is today. Last year, the owners of the manor further pushed their manor status to the peak, just like the famous Philippine Emerald Manor in Panama. Incht Manor (grafted Manor) held a global bidding event, of course, the bidding beans launched were also quite strong, and it is worth mentioning that the first batch of "mocha species" in 2012 set a world record. The sky-high price of "500.5 / lb" has been marked, making it a well-deserved star manor.

Vivette Nan Fruit is located in the highlands of northwestern Guatemala, growing at an altitude of 1800-2100 meters. It is the highest coffee-producing area in the country and is famous for producing high-quality beans. Due to the large number of rivers and lakes in Guatemala, the Vivette Nanguo region is rich in mountains and water resources, dry climate but abundant water resources, and complete water conservancy facilities in the region, coffee is mostly washed and processed. The coffee from Vivette Nanguo region has a rich taste and a high mellow thickness, and its smoky flavor is its most distinctive flavor.

In the treatment, Incht selects the red fruit by hand, after peeling, carries on the density twice, the bean shape size separation, and determines the series, after washing, enters the "dry air intake fermentation" fermentation tank, carries on the fermentation in 48 hours: then rinses with clean mountain spring water, then enters the clean water tank, and stays in the water for one day (SoakingRest). After the completion of the pre-drying (Pre-Dry) in the sun for about three days, the thickness of the shell beans in the sun field is not more than three centimeters. Finally, using a large dryer (Guardiola-type Coffee Dryers), drying for a long time at a low temperature of no more than 45 °C, and testing the moisture content and humidity of the bean body to 10.5% to 11% before drying. In Yinhe's own small dry treatment field, dried beans with shells must be kept for 45 days before they are dried in the latter part of the "shelling and grading process", which is mainly distinguished by variety, density and bean size, and is shelled, graded, packaged and ready for export. Each batch of beans is traceable at every stage from the harvest date.