Pacamara | what's the difference between sun-dried beans, sun-dried Pacamara and washed?

Pacamara | what's the difference between sun-dried beans, sun-dried Pacamara and washed?

Orange Fruit Manor (Best of Nicaragua winning Manor | Award record: 2016. 1st place)

Variety: Pacamara

Landowner: Luis Emilio Valladarez Zelaya

Producing area: Nueva Segovia (New Sagovia) City: Dipilto

Grade: Strictly Hard Beans (S.H.B. EP) strict selection of high altitude extremely hard beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1800 m

Treatment procedure: non-contact water solarization method

Planting area: 50 ha

Cup test report

Dry fragrance: sweet flowers, milk, sweet cherries, mango, whisky

Wet fragrance: sweet fruit, caramel, sweet fruit, nectar, cherry, chocolate

Sipping: sweet throat, sweet lemon, sweet mandarin fruit, special sweet fruit,

Whisky wine, sweet juice, pepper, kumquat, tropical fruit style, delicate sweet and sour taste of melon and fruit, interestingly, this is very different from the general strong sun bean flavor, silky and sweet taste.

Introduction of Pacamara varieties

Pacamara is a rare and precious variety developed in El Salvador; its flavor is full, rich and changeable, apricot, fragrant.

There are few varieties of coffee due to the variety of taste changes, such as grass plants, tropical fruits, chocolate, sweet spices and so on.

It has bright sour fruit but strong sweetness; but just like other large beans, it is produced.

The quantity is relatively rare.

The origin of the name Pacamara is a variety derived from Elephant Bean and Pacas Parkas.

The first four letters of Elephant Bean and Pacas are combined respectively, and the particle size is similar to that of Elephant Bean.

With a maximum of 22 mesh, it is the best variety of coffee in Central and South America.

Postscript: the Pacamara variety, which is rarely cultivated by farmers in Nicaragua, produces very little.

The cup test of high quality Pacamara is extremely precious.

Sun exposure (Sun-Dry Process / Procesado Natural)

Arabs have treated coffee in the sun since more than a thousand years ago. The sun drying method is also called because the sun is used to dry the coffee fruit.

"Natural drying method".

Water-free solarization-a special treatment step that is different from others

Extreme three-stage bean selection

With years of experience, manor farmers pick ripe red fruits by hand; the harvested fruits are picked strictly for three times.

Select, and then select the solid, ripe and full red fruit, that is, give it to the natural sun, the whole process is "not too much".

Water, fruit sweet does not lose at all.

Sun drying

After harvest, the coffee fruit is dried by natural drying, so that the bright red coffee fruit will become black Dry.

Cherry . The selected fruits were exposed on the bean drying field for 19 to 25 days (depending on the climate of the producing area), and the water content of beans was controlled.

In order to unify the dryness of the fruit and avoid excessive fermentation, it needs to be stirred from time to time in the process of sun exposure (the sun time is too long or uneven enough, there will be over-fermented wine sour taste and rotten taste).

No matter how to deal with it, cover it with a tarp to block the night dew during the sun exposure.

Shelling

When exporting, the sun-dried fruit is then shelled off the hard peel, pulp and sheep skin.

Hand selection and grading

Hand-select defective beans, through our hand picking requirements of at least five times, strictly select S.H.B. Very hard grade coffee beans.

The advantages of solarization

Properly treated sun beans, beans are coated in the pulp naturally dry, absorb the essence of the fruit, so fruity, sweet, mellow thickness.

The disadvantages of solarization

Subject to weather conditions: this method is most afraid of the return of rain, the climate has a great impact on the quality of beans, and takes a long time

If it is not handled properly, it is easy to mix too many defective beans or impurities.

Sun-dried beans without touching water

Unique and distinctive, with no loss of sweetness and almost no defect in appearance, just like the quality that aroma boutique coffee has always promised.