El Salvador coffee origin introduction Batres estate suitable for hand brewed coffee beans

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The exquisite variety produced by Batres Manor, there are few places in the world that can provide high-quality coffee beans like those produced by Butters Manor. The high-altitude volcanic topography of El Salvador is an indispensable source of life for the cultivation of top coffee. El Salvador's natural rich volcanic soil and natural spring water are treated and shelled, showing the most flavor of national treasure coffee. European coffee boutique association must participate in the annual competition of manor coffee. The round taste is the coffee that Japanese evaluation experts praise all their lives. Very dry aroma with fresh fruit and vegetable aroma, wet fragrance with cocoa flavor, caramel taste, good aftertaste.

* planting area: Santa Teresa, El Salvador

* altitude: 1400m Murray 1600m

* Variety: Pakamara Pacamara

* treatment: washing method

Qianjie Coffee recommends hand-made Coffee beans: cheetah Project Polsa Pacamara

Pacamara is a hybrid bred in El Salvador in 1958. Its parents are Pacas and Maragogype. Pacamara is the combination of the first four letters of its parents: Paca+mara=Pacamara. Comparison between Pacamara fruit and bourbon fruit. The giant baby of the coffee world!

The characteristics of Pacamara tree shape and high yield are derived from Pacas, while the large size of coffee cherries is inherited from elephant beans.

When it comes to Pacamara species, we need to introduce Pacamara Manor first. In 1984, Eduardo Francisco bought Pacamara Manor. The Eduardo family has been growing coffee in the Apaneca mountains since its grandparents and has been growing coffee for more than a happy New year. Eduardo wanted to take a different path from his parents and decided to plant a new species, Pacamara, developed by the Salvadoran agrotechnical unit. He found that the new species was large and beautiful in appearance and could show good flavor and aroma under excellent local conditions. He discovered the star of tomorrow in his mind, but did not expect that the first harvest was the beginning of hard work.

Pacamara beans are huge and often get stuck in the holes or cracks in the machine during peeling and separation in the processing plant, so the machine must be adjusted from time to time to deal with them separately. The initial output of Pacamara is limited, and there are few varieties of large particles in El Salvador, and most washing plants lack experience in handling large coffee fruits, not to mention the preparation of a larger screen. The problem of wet treatment was not solved until 1990, when Sociedad Cooperative Ahuasanta signed a contract with Eduardo. After that, Eduardo finally made Pacamara shine with more skillful planting techniques, harvesting coffee fruits with the same maturity and careful post-processing. 24 in 2003, 7th in 2005, runner-up in 2008.