Does Pacamara taste good? Is it expensive? Where are the beans from Pacamara?

Does Pacamara taste good? Is it expensive? Where are the beans from Pacamara?

The Story of the half-Blood Prince

Like other hybrid beans for special purposes, the birth of the Pacamara comes from the dreamy variety that coffee producers pursue [prolific] & [beautiful size]. Compared with other hybrids mixed with genes of Robusta (* Note: Arabica is the main coffee variety for human consumption, but not as delicious as Arabica), both parents are Pacamara of Arabica native varieties. its flavor is even more remarkable because of its family origin.

The winner of "Cup Test Competition"

In recent years, in the most famous CoE (Cup of Excellence) Cup Test Competition in Central and South America, the most popular winners are Pacamara and Geisha. The appearance of these two beans really broke the glasses of a bunch of experts and broadened the world's vision of fine beans from Central America. Compared to the geisha, it is as amazing and fragrant as African beans. Pacamara can be said to be the real champion of American beans. In addition to the aroma, the mellow taste is also unique. The performance of all aspects is higher than that of other beans. No wonder Lien Chan is victorious and has won the championship and top honors in El Salvador, Honduras and Guatemala since 2003.

Pacamara, with its giant elephant bean (Maragogype) pedigree, is also superior in raw bean size and tree height, far better than other Arabica beans. The huge and beautiful bean body contains an amazing special flavor, and it is not too much to be called the prince of the hybrid breed. The outstanding characteristics, in addition to the positive flavor and appearance, but also the negative reaction in the output. Calculated in terms of the same planting unit, the harvest of Pacamara is much lower than that of Arabica in general, especially high-yield varieties such as Kaddura. The [high] and [expensive] price also comes from this.

"Cup Test" report

This bean is mellow through the medium baking that best shows the aroma and part of the caramel flavor, while the dried part shows complete aromas of peach, pepper, spices and so on. After a few minutes, the smell of spice is more obvious, with a slight fragrance of wood and honey. Scoop up and sip with a spoon at the right temperature, and fill your mouth with slightly sour and nutty coffee; also because of the rich sweetness of the bean, the entrance body is mellow and will stick to your tongue. If you don't want to wash away this charming tail, don't rush to drink water; let the honey sweetness and chocolate taste stay in your throat. If you can refrain from drinking all the sugar in the coffee liquid after cooling, the unwitting people will think that you are drinking the sugar precipitated at the bottom of the cup.

Recommend "baking degree"

Pacamara, which is rich in [sweet] flavor, is the most suitable for baking in use. Sweet slightly sour and mellow coffee liquid with honey aroma, while satisfying your sense of taste and smell of a luxurious feast.

Drinking advice

Pacamara is a refreshing type of coffee, and we generally know that coffee is not very tasty. It is recommended that if you like the mellow taste, you can mix it with a higher ratio of coffee powder to water (10 ~ 1:13). The sweetness and mellow thickness of Pacamara will also be best interpreted.