Suggestion on how to brew Pacamara Coffee and Philharmonic Coffee in El Salvador Coe Champion Manor

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Salvadoran coffee-Pacamara SHB water wash

Pacamara SHB Washed

The legendary coffee with both low profile and strength

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Pacamara is a hybrid breed artificially bred in El Salvador in 1958. Its parents are Pacas and Maragogype. It has the excellent taste of Pacas, and the raw bean particles inherit the large size of Maragogipe. The bean body is at least 70% and 80% of that of beans, with more than 17 orders, 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. Pakamara is a combination of the first four letters of his "parents": Paca+mara=Pacamara.

Finca Ataisi Manor is located in the volcanic producing area of Izalco (Izakou) region, Sonsonate Province, El Salvador. Due to volcanoes, the soil of the manor is very rich in organic matter. The average elevation of the manor is about 1800 meters and the terrain is steep. It is one of the highest manors in the area. At present, the owner of the manor is run by Mr. Rene Martin. Mr. Rene Martin's idea is to maintain the original traditional planting method of El Salvador as far as possible. In addition to the necessary pruning and irrigation outside the garden to maintain a wide range of natural agroforestry ecology, more than 90% of the manor planted Pakamara varieties.

In addition to excellent planting, Finca Ataisi Manor also has its own coffee washing facilities, in addition to avoiding price exploitation to outsiders, the best thing is that it can be more rigorous in dealing with the coffee red fruits harvested. Rene Martin is very rigorous in the process of washing treatment, in addition to regularly recording the temperature and humidity of the day, it is also necessary to pay attention to the treatment of raw coffee beans in the fermentation tank.

In 2004, other coffee farmers in El Salvador and Honduras got good results in the COE competition with Pacamara. In 2005, Pacamara won the 2nd, 5th, 6th and 7th places of El COE in 2005, and the top four in 2006. Manors began to compete with Pacamara in 2008, and they may win COE championships for three consecutive years and two championships 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 competing with all kinds of planting roses and called it bright for a while.

The highest level of raw bean grade SHB

In the 🇸🇻 producing area of El Salvador, coffee is graded according to the altitude of planting, and the highest grade is SHG. The higher the altitude, the harder the coffee beans will be.

SHB (Strictly Hard Bean) extremely hard beans, grown above 1350m above sea level

HB (Hard Bean) hard beans, planted at 1200m--1400m above sea level

SH grade (Semi Hard Bean) slightly hard beans, planting altitude is 1200m.

Raw beans and baking information:

Grade: SHB

Grade: SHB

Tree species: Pacamara

Varietal:Pacamara

Country of origin: El Salvador

Country of origin: Salvador

Coffee Manor: Artes Manor

Farm: Finca Ataisi

Growth altitude: 1800 m

Altitude Range: 1800 m

Flavor introduction: walnut, flower fragrance, toffee, apricot

Flavor: Walnut,Floral,toffee, chocolate,Apricot

Treatment: washing

Processing Method: Washed

Baking degree: urban baking

Roast Degree:City Roast

Brewing information Brewing information

Powder content: 35g

Bean grinder: Mahlkonig EK43

Degree of grinding: grind

Filtration: paper (Filter), extracted after washing

Water quantity: 250-270g

Water temperature: 81 degrees

Brewing step Brewing step

Put in 150g of water (15 seconds) and stir for 30 seconds.

Then put the lid on and let it sit for 1 minute.

Turn the pressure upside down after 1 minute, gently shake it for a few times and then extract.

After extraction, add 100-120g of water.

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