Introduction to the flavor characteristics of Pacamara coffee beans treated with honey from Tanghaimei Manor in El Salvador

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Don Jamie has been producing coffee for 16 years. He loves coffee and is very keen on producing high-quality coffee. He owns a seven-hectare farm; three hectares grow Pacas coffee beans (Pacas) and the other four hectares grow Pakamara coffee beans (Pacamara). In the case of this microbatch, on the day of picking, Don Jamie will peel and pulp the coffee fruit and ferment it in a tank for about 18 hours. After that, the coffee will dry on the scaffolding for 12 to 14 days.

El Salvador has long been known for its large estates in the Stanta Ana area. Chalatenango was unknown until the Cup of Excellence Cup. In the first year of the Cup of Excellence, Santa Ana was still at the top of the list. In the following year, however, the area of Chalatenango began to be seen. The region has won many rankings, as long as it has the Pacamara breed and cooler temperatures than the Santa Ana region.

Then Chalatenango is a hard-to-enter area. Coffee beans are traded in sheepskin, which complicates the whole trading process. People must buy sheepskin beans and then find a processing plant for processing in order to prepare for export. This process brings a lot of risks, such as the number of defects affects the yield of raw beans, and undoubtedly makes the cost even higher.

Product name: Tang Haimei Manor Finca Don Jaime

Country: El Salvador El Salvador

Producing area: Charatnango Chalatenango

Treatment method: honey treatment method Honey Process

Variety: Pacas Pacas, Pacamara (Pacamara)

Altitude: 1600 m

Flavor: juicy, lime, caramel, Hawthorn, white peach