The Story of San Leticia Manor in El Salvador _ description of the flavor of coffee beans treated with Pacamara honey

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Salvadoran Coffee San Leticia Manor Pacamara (Honey treatment)

Pacamara is a variety of coffee beans that has sprung up in the past decade. This variety originated from El Salvador and is a hybrid between Pacas and elephant beans. Pacamara is another coffee variety sweeping COE after Rose Summer, and once became a strong competitor to Rose Summer Coffee. But the price of Pacamara is much more "close to the people" than Rosa. From the point of view of flavor, I personally prefer Pacamara with a higher degree of balance.

A brief introduction to St. Leticia's Manor:

As the origin of Pacamara in El Salvador, there is no shortage of excellent coffee estates. The Chateau San Leticia (Santa Letcia) is located in the Apaneca volcanic area west of El Salvador, with an average elevation of 1400 meters. The Pacamara produced here is honey-treated and fruity, but it has a very high balance of sour and bitterness, soft and long taste, heavy feeling and excellent sweetness.

Pacamara was bred in 1957 by Salvadoran agricultural scientists taking into account factors such as the size of coffee beans. Although Pacamara is a cross between elephant bean and bourbon variety Pacas, it inherits the large body of elephant bean, which is much better than other Arabica, and its flavor is described by cup test as varied and unfathomable. Rich acidity, citrus, passion fruit like full acidity, taste thick and full. The Chateau San Leticia is located in the Apaneca volcanic area in the west of El Salvador, with an average elevation of 1400 meters. The geology belongs to sandy soil and volcanic soil, the soil is fertile, and the warm and humid climate with an average annual rainfall of more than 2000 mm is considered to be the best producing area for growing coffee in El Salvador. The bean comes from El Salvador's San Leticia Manor, near the town of Apaneca in Ahuachapan province, and is managed by third-generation curry farmer Ricardo Valdivieso and his family. In 1870, Ricardo Valdivieso's grandfather bought the land and named it after his wife, Leticia.

Flavor description: sweet: Apple, honey, sweet spices, flowers, berries, lemon wasp grass.

Wet fragrance: honey, sweet fruits, cherries, flowers, berries, maple syrup

Sipping: cranberries, cream chocolate, citrus, hazelnut, sweet spices, caramel

Salvadoran Coffee-how to make San Leticia Pacamara coffee beans?

As for the way of brewing, hand brewing and siphon brewing are the best. When grinding beans, you can smell the flowers and fruit, the sweetness is obvious.

According to our experience, the main differences before brewing Salvadoran coffee are baking degree and altitude, and baking date.

In principle, the temperature of deep baking can be lower, and the shallower the temperature of baking can be higher.

For example, shallow baked beans, longer time, rough grinding, the beans themselves are sour, and if you like bitter or sour, you can try it at a higher temperature. Of course, those aromatic lipids do give off more aroma when the temperature is high, but sometimes it is accompanied by the destruction of certain flavors.

Of course, the cooking temperature is not too fixed, which can be determined according to your personal taste or the degree of baking of the beans.

El Salvador coffee beans are commonly used: three-stage style

Three-stage water injection method

To inject a section of water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup V60

Increase the steaming time or water cut-off times to improve the rich taste of the coffee.

Degree of grinding-small Fuji 3.5, sugar size

Segmented extraction method of three-stage water injection

The layers are richer, and the flavor of the front, middle and back of the coffee can be clearly defined. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Reference for hand punching parameters:

Use V60 filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:15, medium and fine grinding small Fuji 3.5, the second water injection to 140ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 220ml stop, extraction time 2:15 seconds-unique almond plum flavor and chocolate taste, we can fine-tune according to their own taste.

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