Which country's Pacamara coffee beans are best to drink honey to deal with the flavor change of Pacamara coffee?

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El Naranjo Dipilto. Orange Fruit Manor (Best of Nicaragua winning Manor | Award record: 2016. 1st place) Nicaraguan Coffee Honey treatment

Variety: Pacamara Pacamara

Landowner: Luis Emilio Valladarez Zelaya

Producing area: Nueva Segovia (New Sagovia) City:

Grade: Strictly Hard Beans (SHB EP) strict selection of high altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1800 m

Treatment program: black honey treatment (Honey / Full Miel); scaffolding natural solarization

Planting area: 22 ha

Cup test report

Dry aroma: blackcurrant, spices, pepper, litchi pulp, citrus, lime, caramel, flower, peanut powder

Wet fragrance: honey, flower, white pepper, wine, noodle tea, black sugar

Sipping: with sweet milk sugar, citric acid, Jinxuan tea milk flavor, taste like tasting litchi pulp, Ahuatian chocolate milk, noodle tea, black sugar, pepper hemp, light wine aroma; Pacamara varieties processed by black honey, sweet and sour tail, sucrose aroma is particularly obvious after cold storage, the overall rhyme is rich.

Introduction of Pacamara varieties

Pacamara is a rare and precious variety developed in El Salvador; its flavor is full, rich and varied, apricot, vanilla plants, tropical fruits, chocolate, sweet spices and other diverse taste changes, few coffee varieties can have both bright acidity and strong sweetness; but like other large beans, the yield is relatively scarce. The origin of the name Pacamara is derived from the varieties derived from the elephant bean Maragogype and Pacas Pacas, which are combined with the first four letters of Maragogype and Pacas respectively. The granule size is similar to that of the elephant bean, with a maximum of 22 mesh, making it the best coffee variety in Central and South America. Pacamara varieties are rarely planted by farmers in Nicaragua, and the yield is rare, and the cup test of high quality Pacamara is extremely precious.

Honey treatment (Honey Process / Procesado Full Miel)

After the peel of coffee cherry is removed, 100% sticky pectin layer (mucilage) is completely retained. Unlike the whole washing method, honey treatment does not use fermentation to remove the sticky pectin layer, but directly places the pectin layer on an African shelf to dry. In the drying process, it is necessary to stir frequently and frequently to avoid mildew or excessive fermentation caused by sticky pulp, ensure uniform sun exposure, use sunlight and wind to dry, and then directly remove the pectin layer and parchment, which requires more manpower and time cost than other treatment methods.

Characteristics of honey treatment

Lies in the best preservation of the original sweet flavor of coffee fruit, honey-like sweetness, thick body.