Pacamara | what are the flavor characteristics of the derived species of Pacamara and Pacas?
Pacamara | what are the flavor characteristics of the derived species of Pacamara and Pacas?
El Naranjo Dipilto. 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: 1700 m
Treatment procedure: full washing method, natural sun drying
Planting area: 22 ha
Cup test report
Dry fragrance: sweet and sour peach, longan nectar, vanilla, flower, roasted sweet potato, Assam black tea
Wet fragrance: sweet and sour peach, longan nectar, berries, citrus, flowers, Assam black tea
Sipping: intense sweet and sour peach, sweet citrus, berries, flowers, good cleanliness, nuts, caramel, toffee, hazelnuts, spices, obvious vitality, long-lasting sweetness of flowers, strong nose aromas, sweet melons, extremely bright sweet and sour aromas.
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.
Postscript: Pacamara variety, few farmers in Nicaragua, the yield is rare, the cup test of high quality Pacamara is extremely precious.
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