What are the flavor characteristics of Pacamara and how to adjust the baking adjustment?

The delicious variety "Pacamara Pacamara" is actually a hybrid variety cultivated in El Salvador in 1958. It inherits the size and rich acidity of elephant bean Maragogype as well as the aroma and sweetness of bourbon Bourbon variety Pacas Pacas, so it produces outstanding varieties with unique flavor, excellent acid quality, good sweet feeling and strong body.

When it comes to Pacamara species, we need to introduce Pacamara Manor first. Eduardo Francisco bought Pacamara Manor in 1984. The Eduardo family has been growing coffee in the Apaneca mountains for more than a century since its grandparents. 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.

However, Pacamara beans are so large that they often get stuck in the holes or cracks in the machine during peeling and separation in the processing plant, and the machine must be adjusted to deal with them separately from time to time. 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 its more skillful planting technology, harvesting coffee fruits with the same maturity and careful post-processing, and continuously achieved excellent results in El COE, ranking 24th in 2003, 7th in 2005 and runner-up in 2008.

Incht Manor in Guatemala began to compete with Pacamara in 2008, winning the CoE championship for three consecutive years and twice in 12-13 years. In the 2016 "Best El Salvador (best of salvardo 2016)" competition, there were 11 Pakamara in the top 16, and even more amazingly, Pacamara won the top eight. Pakamara is famous for the rose summer planted with other countries and said it was bright for a while.

Today we are going to learn more about one of the high-quality coffee producing areas: Vivette Nango and one of the beans, as well as the baking adjustments made according to its flavor characteristics.

| 01 | Overview of production areas |

Located in Guatemala, a volcanic area in Central America, fertile volcanic soil has been cultivated.

Vivette South fruit coffee beans, the coffee produced in the highlands is of high quality and mellow. Vivette South Fruit Coffee beans are produced at an altitude of more than 4500 feet and belong to high-quality SHB (extremely hard beans: Strictly Hard Bean-4500 feet above). The special growing environment and good washing place make this coffee highly respected in the international community!

Vivette South fruit coffee beans, fruity aroma, rich and varied layers, it has a unique flower and fruit flavor, refreshing flavor. The dry fragrance gives off a black cherry-like sweetness with a slight smoky smell. After drinking the aroma of caramel and glycol emerge, waiting for the temperature to drop, there is a little lemon fragrance, and exudes a delicate sweet taste.

Pacamara has a special fragrance, spice, which shows the aroma of pepper and nutmeg. But it also has some disadvantages: the latter paragraph and the afterrhyme are not long enough, the smell of pepper is not liked by everyone, and can not be removed by baking, and will become more prominent as the baking degree increases.

04 | Bake adjustment analysis

* the purpose of this baking is to explore how to match the characteristics of Vivetna fruit and the flavor shown by the combination of Pacamara species. The point of view is for reference only.

Guatemala SHB coffee beans have high hardness. In order to fully stretch and develop the flavor, and to maintain the high-quality sour taste of Guatemalan coffee, we can take the operation of "pulling acid" when roasting-- increase the firepower at the turning yellow point, keep the temperature curve climbing steeply to achieve the purpose of increasing fire, promoting aroma and explosion, higher temperature rise also helps to remove some pepper flavor, while to an explosion and dense fire reduction, make "sweetening" operation. To develop sweetness, turn off the heat and glide before adding beans to increase the taste and maturity.

The smoky taste of Vivetna fruit will be more obvious in the deeper the baking degree, and the pepper flavor of Pacamara should use a lighter baking degree, so we designed the beans at about 13 degrees, and the coffee beans are at the end of the explosion, which belongs to shallow roasting.

Yang family 600g roaster, 500g bean dosage, baking room temperature 29 ℃, humidity 50%

The more hot the roaster is, the more hot the roaster is 180 ℃, the firepower is 160,150 ℃ turns yellow for 5 minutes, the firepower is 180160 ℃, the brown point throttle is opened to 4182 ℃, the throttle is fully opened, the firepower of 188℃ is adjusted back to 160. coffee beans are observed to stretch, 192 ℃ to turn off and glide, to 195 ℃ to smell the strong sweet aroma decisively under the bean cooling.

05 | Cup test analysis

Compared with previous baked products, the adjusted Pacamara of Polsa Manor is equally excellent in sweetness, showing more nutmeg aromas, with almond chocolate in the middle, smoke developing more like the warm aroma of tobacco, and a plum fruit and biscuit aroma in the mouth. On the other hand, the flavor of the original curve tends to the flavor of sour and sweet fruit, which is relatively weak in body, without chocolate and tobacco flavor, and the bitterness is relatively light.

Sweetness: ★★★

Acid quality: ★★

Bitterness: ★

Richness: ★★

Taste: ★★

Yu Yun: ★★

| 06 | Summary |

Guatemalan caffeine is called "cigarette coffee" for its rich taste and unique smoky aroma. But the smoky taste is not obvious in this Pacamara, which makes us have a different view of dangerous country coffee, and the bright acidity of high altitude coffee turns into sweetness as soon as it is imported. Pacamara with the Bourbon gene is not as sour as the Bourbon-derived varieties SL28 and SL34 in Kenya, but as sour and sweet as plums, and the overall impression is good.

07 | Appendix

Introduction to Polsa Manor

Polsa Manor, located in the province of Laliberta in Guatemala, produces coffee of stable quality. the coffee produced by this estate has won a number of coffee cup test awards, and their coffee is often seen in various barista competitions.

Polsa Manor is adjacent to the most famous Incht estate in Guatemala, and the quality produced is indistinguishable and is often difficult to choose in a variety of competitions. In 1956, Dr. George Jorge Vides (Dr. Jorge Vides) bought the fertile land and began his career of growing coffee. Now it is the third generation of Mr. Renardo Ovalle to manage the estate.

The Peters family located the estate at its core in the valleys of the Cuchumatanes Mountains, through which two rivers pass, setting up many daily institutions along the riverbank, such as schools, farmhouses, hydroelectric farms and, most importantly, raw bean washing plants and drying plants.

Of the current land area of about 100 hectares, 80 hectares are used to grow coffee trees and use organic compost and water sources produced by the natural environment. Most of the local coffee trees are 15 years old, with three to four pruning times a year, three to four times of pest control, three to four times of fertilization, and four times of harvest during the harvest season, unlike other Guatemalan estates. because the mountain is very steep, all the work must be done by hand, which strengthens the quality of coffee, but also makes the production work very hard.

In 2002, Polsa Manor won second place in the Excellence Cup in Guatemala, winning the title with a high score of 94.98.

In 2005, Polsa Manor was selected by Anacafe and German channel DWTV as the protagonist of Vivetnam's coffee documentary to shoot how to produce high-quality coffee in Guatemala, which is now well known in coffee producing areas around the world.