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Flavor description of coffee beans in Incht Manor, Guatemala

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Flavor description of coffee beans in Incht Manor, Guatemala. Incht, a variety of coffee beans, has been among the best every year since Guardia was introduced into the famous COE system in 2002, and has won six championships in the past 13 years, and even has a record of winning COE for three consecutive years (2008, 2009, 2010). You know, to participate in such a serious situation

Incht Valley: since 2002, Guardian has been among the best in the famous COE system every year, and in the past 13 years, it has won six championships, and there is even a record of winning COE for three consecutive years (2008, 2009, 2010). You know, if you want to enter the top ten, even once, it is not easy to participate in such a strong competition, and it is a tradition to win the championship for three consecutive years.

"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.

Incht selects the red fruit by hand, peels it twice, separates the bean size, and determines the progression. After washing, it goes into the "dry air intake fermentation" fermentation tank for 48 hours to ferment: then rinse with clean mountain spring water, then enter the clean water tank and rest 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.