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History of the manor
Incht Manor has been the forerunner of Guatemalan coffee and even Central American boutique coffee. About 50 years ago, it was one of the first estates to focus on a single variety and vertically integrated production of high-quality coffee. These efforts give back to the sweet harvest of Incht Manor (and Macadamia Manor), which won 16 awards in 11 years in the prestigious COE competition, an achievement that no one can match. Incht Manor has a total area of 447 hectares, most of which are located between 1500 and 2000 meters above sea level, growing coffee, fruit, basic grain crops and ornamental plants. The remaining hectares are conserved as millennium primeval forests, which give the manor a special temperature and are well equipped to have access to clean water directly from the mountain springs. In addition, it constitutes a perfect habitat for wildlife, with the intention that coffee is planted in an ecosystem that protects our natural environment. The forest area is surrounded by coffee plantations, which have annual rainfall of about 1800-2000 mm and relative humidity of 75%. The soil is a deep volcanic soil with good drainage and rich in organic matter.
Coffee manor information
Manor: Incht Manor
Producing area: Vivette Nanguo
Awards: 16 winners in COE Competition
Certification: rainforest certification
Year: 2016-2017
Planting altitude: 1540m-1900m
Soil: soil clay
Shade trees: Inga, 18-year-old natural forest
Treatment: washing + standing in water for 24 hours
Variety: red Kaduai
Flavor description: all-red cherry berries with amazing sweetness. The dry aroma has small white flowers with flavors of caramel apples, fruit fudge, chocolate and nuts; the finish is as sweet as red wine and brown sugar. Maintain the consistent high balance characteristics of this microbatch and recommend SOE performance
After the splendor of the sun batches first exposed at a private auction in 2015, this year ERGOS selected the bourbon varieties at Eincht Manor that won the top COE rankings to make micro-batches. We believe that the "rich tonality, excellent balance and high sweetness" of bourbon varieties bring a unique flavor to this batch. After a series of special treatments, such as water selection, pre-soaking, square sun drying, and finally drying in the greenhouse, the editor is honored to recommend this batch of Eincht sun-dried micro-batch coffee to you.
Introduction to Coffee
Manor: Incht Manor
Certification: rainforest certification
Producing area: Vivette Nanguo
Planting altitude: 1500m to 2000m
Soil: soil clay
Shade trees: Inga, 18-year-old natural forest
Treatment method: solarization treatment
Variety: bourbon
Flavor description: sweet wild berries in midsummer, wine fermentation, aromas of passion fruit and jasmine, bright and delicate acidity of cranberry juice, bright and juicy chocolate grapes
