Introduction of coffee bean flavor cup test in Finca Ataisi Manor in El Salvador

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El Salvador used to be the fourth largest coffee producer in the world, but decades of civil war almost brought down the coffee industry. Fortunately, the war stopped in recent years and the coffee industry recovered. The only benefit of the civil war for El Salvador was that farmers left their fields barren and could not catch up with the most popular Catimo train of cultivation in the past two decades, thus preserving the ancient bourbon and tibeka varieties. In other words, El Salvador still cultivated in the most traditional shade method, which had a positive effect on the aroma of coffee. In 2005, the Salvadoran hybrid Pacamara swaggered at the coe, leaving many international cup testers confused and wondering how to grade it. Unexpectedly, this hybrid bean not only broke the boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

[Manor Introduction]:

Finca Ataisi Estate is located in the volcanic producing area of Izalco(Izaco) in Sonsonate Province of El Salvador. Due to the volcano, the soil of the estate contains very rich organic matter. The average altitude of the estate is about 1,800 meters and the terrain is steep. It is one of the highest estates in the local area. Currently, the estate is mainly managed by the owner of the estate, Mr. Rene Martin. The idea of Mr. Rene Martin is to maintain the original traditional planting method of El Salvador as much as possible. In addition to necessary pruning and irrigation, the park maintains a wide range of natural agroforestry ecology, and more than 90% of the estate is planted with Pakamara varieties.

In addition to excellent planting, Finca Ataisi also has its own coffee washing facilities, in addition to avoiding price exploitation for outsiders to handle, the best is to be able to more rigorous treatment of carefully selected coffee red fruit, Rene Martin for the washing process is very strict, in addition to regular recording of the day's temperature and humidity, but also need to pay attention to the fermentation tank coffee beans processing situation.

【El Salvador Finca Ataisi Washed Pacamara】

Country: El Salvador

Name: Rainforest Alliance Certification

Region: Izalco, Sonsonate Province

Grade: SHG

Processing method: washing fermentation, sun drying

Altitude: 1800 m

Breed: Pakamara

[Cup Test Report]

Dry fragrance: spices, passion fruit, hazelnut, berry

Wet fragrance: nutty chocolate, passion fruit sweet and sour, cream chocolate, strawberry aftertaste, nuts.

[Sip]:

The mouth is very smooth and silky, with clear and soft fruit acids sliding over the tongue, as quiet and soft as all Pakamara characteristics. Interrupted with raspberry fresh fruit acids and hazelnut nutty aromas, caramel sweet at the end and a delicate, smooth finish. Sweet lasting, long throat rhyme, suitable for in the quiet night to savor.