The best Salvadoran coffee variety-Pacamara salvador how to drink Salvadoran coffee

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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 variety, he was unknown and even made his debut in the COE competition 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 Department of Genetics and breeding of the Salvadoran Coffee Research Center (ISIC) crossed for the first time a variety of bourbon-Pacas (Pacas) with 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 in order to separate traits / purify genes. The self-pollination of each generation should start with artificial pollination and grow up into seedlings / colonies / adult plants. 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 characters 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.

Flavor: walnut, brown sugar sweet, plum fruit-like sour aroma, mellow thickness

Pacamara coffee is made from Maragogype (elephant bean) mixed with other varieties of coffee.

So this Pacamara from LOS LUGHCADORES in El Salvador has a huge appearance of beans (there should be more than 20 eyes).

But the flavor is not as smooth as Maragogype, on the contrary, it has a special and complex flavor.

Dry fragrance: spice, wood, slightly irritating essential oil, ginger

Wet fragrance: low taste of herbs and ripe tea

The palate has rich sweet and sour berries, rich layers and sweet aroma of caramel.

Body is slightly thicker and sweet.

Pacamara control group. JPG

After comparing the appearance of beans, we will know that there are 18-order Brazil on the right and El Salvador Pacamara species on the left.