Coffee review

Honduras Coffee Bean | Willow Manor | Franklin Madrid | introduction to Pacas species

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, For more information on coffee beans, please refer to the recommendation of coffee beans in the front street of the coffee workshop (Wechat official account cafe_style)-- Honduras Sweet Orange Manor | Honduras San Juan Candora Willow Manor | Franklin Madrid | Pacas species | washing production area: Franklin Madrid Variety: pacas treatment: washing flavor

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie single Coffee Bean recommendation-Honduras Sweet Orange Manor | San Juan Theodore, Honduras

Honduras Willow Manor | Franklin Madrid | Pacas species | washing treatment

Producing area: Franklin Madrid

Variety: pacas

Treatment: washing

Flavor description: dry aromas of citrus, lemon, orange, caramel and roasted nuts. The flavor in the cup is fresh fruit flavor such as grapefruit, orange, citrus and orange peel. The overall taste is smooth and sweet.

Located in the small town of Pena Blanca in the Santa Barbara district of Santa Barbara, north of Lake Yojoa, west of Honduras, the St. Vincent plant buys coffee cherries produced by small coffee farmers in the surrounding towns of El Cielito, Las Flores and El Cedral, each with at least 35 families and one school. Although it is often difficult to separate these small farmers' production batches because of their small quantities, the coffee produced in these regions has always been amazing with high sweetness and fruity.

Most of the local coffee farmers have worked with family members on coffee production since they were young, passing on coffee planting skills from generation to generation. Local resources are poor, and residents work hard all day just to make life better; over the past five years, coffee batches produced in this area have often been the winners of COE competitions in Honduras, giving producers in the area a considerable opportunity to further gain access to resources to improve their quality of life through high-quality coffee production.

Bourbon variety Pacas

Pacas (Pacas) is a natural variant of bourbon, similar to Kaddura of Brazil (Cuturrra) and Villa Sacrhi of Costa Rica. Like other bourbon variants that have been widely planted, Pacas is a new variety formed by a single gene mutation, which gives Pacas a crucial characteristic: the plant can be planted more densely, which ultimately reflects a higher unit yield.

Pacas was first discovered by the Pacas family in El Salvador's Santa Ana producing area in 1949. Fernando Alberto Pacas Figuero found some different morphological plants on his family's own estate, Finca San Rafael, and then he began collecting seeds and breeding, and later developed the Pacas "Pioneer Nursery" of about 3pm 4 hectares.

Fernando Alberto Pacas Figuero, discoverer of Pacas

In 1956, Francisco de Sola and Fernando's son, Fernando Alberto Pacas Trujillo, began to study the Pacas variety with the help of Florida professor William Cogwill. They compared the bourbon species of San Ramon with an "unknown" new variety, and this "unknown" variety showed completely different characteristics, plant morphology was also different from bourbon, with shorter node spacing and larger fruiting area, and finally. They named the variety "Pacas" (Pacas).

Coffee variety Pacas (Pacas)

Belong to Bourbon strain

That's the bourbon mutant (Mutation)--

It started in El Salvador in 1949 (mostly bourbon).

Be unearthed and selected...

The biggest difference between the pattern and bourbon is that the plant is shorter / fruiting in clusters / high yield--

But the flavor is better than that of close relatives with short bourbon nicknames--

Kaddura (Caturra), much better!

Therefore, it is often used as the parent of breeding.

The most famous case is the hybrid offspring of elephant bean (Maragogype)

-- Pacamara--

Flavor features: floral, peach, cherry, orange, passion fruit, cantaloupe, pineapple, ripe mango aroma, high cleanliness and soft taste.

Pacas baking method: medium and deep baking

The pursuit of sweet and mellow, but not anxious flavor. Sacrificing the minimum sour fragrance for a solid and sweet Huigan tail rhyme, although not much, it still retains the flavor of the producing area and the feeling of jade liquid brought by deep baking, which is the characteristic of Pacas baking.

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