What is the difference in the flavor of Pacamara coffee beans from different producing areas | Price list of Pacamara coffee beans

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In recent years, the emerging delicious variety "Pacamara Pacamara", which has gradually emerged in the international cup testing competition, is actually a mixed-race variety cultivated in El Salvador in 1958. It inherits the huge and rich acid quality of elephant bean Maragogype and the aroma and sweetness of Bourbon variety Pacas Pacas, thus producing outstanding varieties with unique flavor, excellent acid quality, good sweet feeling and strong body shape.

In 1958, the Salvadoran Coffee Research Institute carried out crosses between many varieties in order to obtain better hybrid varieties, one of which was very effective in the experiment, that is, the new variety derived from the fourth generation of the hybrid between Pacas (a bourbon variety in El Salvador) and Mara Goggipe (Maragogipe), after evaluation and selection. The new breed is named after the first four letters of its "parents", which is Pacamara.

Physical characteristics of Pacamara coffee beans

Pacamara plants are moderately tall, with short internode spacing, large wavy, dark green leaves and new leaves of green or brown color. The trunk is hard and stout, and the branches are broad. There are more side branches than the iron pickup, and like Pacas, the fresh fruit has a small protuberance in the position of the disk. Coffee beans are large and oval in shape, with a length of 1.03 cm, a width of 0.71 cm and a thickness of 0.37 cm.

According to the altitude, the bean size of Pacamara is about 70% of the size of Mara Goggippe.

Overall, Pakamara's beans are almost all over 17 eyes, and more than 90% are more than 18 eyes.

Pacamara coffee bean (Pacamara) has different flavor in different producing countries:

Pacamara: caramel (caramelly), honey (honey), vanilla (vanilla), flower (floral), peach (peach), hazelnut (hazelnut), jasmine (jasmine)

Nicaragua (Pacamara): chocolate (chocolate), caramel (caramelly), orange (orange), maple syrup (maple syrup), honey (honey), raspberry (raspberry), cinnamon (cinnamon), apricot (apricot)

El Salvador (Pacamara): oranges (orange), vanilla (vanilla), lemons (lemon), chocolate (chocolate), apricots (apricot), lemonade (lemonade), limes (lime), flowers (floral)

If you get some Pakamara, at least you can look forward to this:

Although this variety shows the common characteristics of other coffee varieties growing at an altitude of 1100-1200 meters, some characteristics have been strengthened, with stronger aromas and better floral flavors, which are believed to be more prominent at higher elevations, and cleanliness has also been strengthened. the smell of grass and uncleanliness have disappeared.

The aroma and flavor of the flowers are the greatest characteristics of Pakamara, and there will also be other characteristics, such as chocolate and fruit (apricots, peaches, berries, green apples, etc.). It is very long and persistent, with some notes of nuts and spices, usually cinnamon with a creamy texture.

Pacamara coffee bean brand recommendation

The bacamara beans baked on Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 118 yuan. According to the calculation of 15 grams of powder per cup of coffee, 15 cups of coffee can be made in a bag, which costs only about 7 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.

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Qianjie Coffee recommends [Pakamara] Coffee brewing method

[filter cup: Hario V60]

The ribs of the V60 filter cup are distributed in a curved shape from top to bottom, and the length varies, and the exhaust is smoother and the flow rate is faster when cooking, so the editor will use it with segmented extraction when cooking with the V60 filter cup. first, to slow down the flow velocity, second, to improve the extraction rate, to a certain extent, it can reduce the lack of extraction caused by fast flow rate.

Parameters: grindability BG 5R (Chinese standard 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15

Technique: steam for 30 seconds with 27 grams of water, pour water to 128 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is one minute and 50 seconds.

Flavor: it smells fresh and sour fruit, with sour notes of green grape, lemon and grapefruit on the palate, nuts and biscuits in the middle, green tea at the end, and Hawaiian fruit and cream in Huigan. The flavor is rich.