The Origin Story of Pacamara Coffee Guide to baking Pacamara beans in El Salvador

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Introduction:

The birth of coffee variety Pacamara (Pacamara) this legendary variety has a strange plant shape and raw bean shape-huge leaves / tall trees / huge raw beans. Known as the El Salvador geek, he was unknown and even made his debut in COE competitions in 2003 and 2004, because the judges thought the flavor was too strange to give high marks. Until COE began to shine in 2005, it directly arranged the top four of El COE in 2006, and has since established a leading position in the raw beans-unlike naturally evolved varieties such as geisha / bourbon / Tibica, Pacamara varieties are not naturally evolved or crossed naturally, but are cultivated by a group of excellent coffee breeders in El Salvador! In 1958, more than half a century ago, the genetic breeding Department of the Salvadoran Coffee Research Center (ISIC) crossed for the first time a variety of bourbon-Pacas (Pacas) and a variety of Tibika-elephant bean / giant bean (Maragogype). Since the hybridization of two pure lines will produce offspring with a large number of heteroconjugated gene pairs (in short, very impure lineage), the next step is to carry out multi-generation self-crossing before separating traits / purifying genes. The self-pollination of each generation should start with artificial pollination and raise seedlings / colonize / grow into adults. This part will cost at least 3 Mel-4 years! At the same time, it is time-consuming and laborious to measure the individual performance of a large number of mutant offspring and select potential strains whose traits meet the requirements. And then self-hand-in / nurture / selection. In this way, after five generations, it has been 30 years, and it has almost consumed the life career of a young breeding expert before this variety can be bred!

El Salvador is the smallest country in Central America, although its output is much less than that of other countries, but the Pacific sea breeze and multi-volcanic environment provide El Salvador coffee farmers with unique planting advantages and diversified flavor performance. at present, the winning variety Pacamara in many cup test competitions was born in El Salvador.

In 1958, the Salvadoran Coffee Institute (Salvadoran Coffee Research Institute, ISIC) successfully mated two varieties of Pacas and Maragojipe (Maragogype) to cultivate a new coffee variety, called Pacamara.

Pacas, a high-yield variety from Arabica hybrid San Ram ó n Bourbon, was discovered in 1956 by two very famous coffee producers in El Salvador, Don Alberto Pacas and Don Francisco De Sola, with the help of Dr. William Cogwill of the University of Florida. The giant Typica, commonly known as "elephant bean" Maragojipe (Maragogype), not only has a huge bean shape, high acidity, but also has an excellent flavor.

The flavor of the Pacamara mixed with the two is very special, and the likes and dislikes are very polarized. Basically, the higher the altitude, the better the flavor of Pacamara. It often shows floral and spicy fragrance, and is balanced and rich.