The origin and flavor of El Salvador Elephant Pacamara

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Pacamara is a hybrid bred in El Salvador in 1958. Its parents are Pacas and Maragogype. Pacamara is the combination of the first four letters of its parents: Paca+mara=Pacamara. Comparison between Pacamara fruit and bourbon fruit. The giant baby of the coffee world!

The characteristics of Pacamara tree shape and high yield are derived from Pacas, while the large size of coffee cherries is inherited from elephant beans.

When it comes to Pacamara species, we need to introduce Pacamara Manor first. In 1984, Eduardo Francisco bought Pacamara Manor. The Eduardo family has been growing coffee in the Apaneca mountains since its grandparents and has been growing coffee for more than a happy New year. Eduardo wanted to take a different path from his parents and decided to plant a new species, Pacamara, developed by the Salvadoran agrotechnical unit. He found that the new species was large and beautiful in appearance and could show good flavor and aroma under excellent local conditions. He discovered the star of tomorrow in his mind, but did not expect that the first harvest was the beginning of hard work.

Pacamara beans are huge and often get stuck in the holes or cracks in the machine during peeling and separation in the processing plant, so the machine must be adjusted from time to time to deal with them separately. The initial output of Pacamara is limited, and there are few varieties of large particles in El Salvador, and most washing plants lack experience in handling large coffee fruits, not to mention the preparation of a larger screen. The problem of wet treatment was not solved until 1990, when Sociedad Cooperative Ahuasanta signed a contract with Eduardo. After that, Eduardo finally made Pacamara shine with more skillful planting techniques, harvesting coffee fruits with the same maturity and careful post-processing. 24 in 2003, 7th in 2005, runner-up in 2008.

Comparison between Pacamara fruit and bourbon fruit. The giant baby of the coffee world!

At the same time, in 2004, other coffee farmers in El Salvador and Honduras got good results in the CoE competition with Pacamara. In 2005, Pacamara won the 2nd, 5th, 6th and 7th places of El CoE in 2005, and the top four in 2006. Since 2008, the Incht Manor of Guatemala began to compete with Pacamara, winning CoE championships for three consecutive years and twice in 12-13 years. In the 2016 "Best El Salvador (best of salvardo 2016)" competition, there were 11 Pakamara in the top 16, and even more amazingly, Pacamara won the top eight. Pakamara is famous for competing with all kinds of planting roses and called it bright for a while.

The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. In terms of the best quality from El Salvador and Guatemala, Salvadoran coffee inherits the mild quality of Central American coffee, with a soft, slightly sour and beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.