Pacamara Coffee in Santa Ana Manor, Guatemala. Share _ how to make Palacamara by hand

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

Pacamara Coffee at Manor Santa Ana, Guatemala

"delicate Pacamara" this is the praise of Pacamara by Han Huaizong, the famous author of Coffee.

This excellent variety, which has been successfully improved by the combination of Pacas and elephant beans, has always been one of the first choices for coffee lovers and is worth tasting!

Santa Ana Manor Story Information introduction:

This batch of Pacamara is grown and produced by Santa Ana Santa Ana Manor in Guatemala, which is located in a village in the new town of Nuevo Vi ñ as in the province of Santa Rosa, Guatemala (Santa Rosa). It is located on Mount La Gavia between the volcanoes of Tekumbro and Pacaya, which is made of volcanic soil and pumice. Roberto D í az Marroquin, the owner of the manor, based on his passion and love for coffee and quality, devoted himself to the management, preparation, farming, harvesting and handling of the annual products of the manor. Over the past 30 years, he has won excellent recognition in the international market. Currently registered and world-renowned brands include "Finca Santa Ana" and "Idolia". The variety of coffee in the manor has variability, including Bourbon, Yellow Caturra and Red Caturra; and growing in the natural manor environment together with the local natural shade trees Gravilea, Pine and Oak and Chalun. Coupled with the local rich annual rainfall, soil shape, altitude and other natural environment, the coffee produced by Santa Ana Manor has its special and rich aroma and taste, worthy of your taste.

Introduction of Pacamara coffee bean varieties:

Pacamara is a hybrid of Pacas Pacas and Marago Rippi Maragogype found in El Salvador in 1950.

First bred by researchers in El Salvador in 1958, the Pacamara is a rare artificial breeding of excellent varieties, with both the excellent taste of Pacas and the large size of Maragogype, and the bean body is at least 70% and 80% larger than that of beans. The biggest characteristic of this variety is that it is sour, lively and tricky, sometimes biscuit and sometimes fruity, with excellent thickness and grease.

Introduction to the treatment method:

Washing (Washed Process)

In view of the disadvantages of the traditional solarization method, the water washing method comes along with it. First, most of the pulp of the harvested fruit is separated from the coffee beans by a peeling machine, then directed to a clean tank, soaked in water for fermentation to completely remove the residual pulp layer, and then dried in the sun or by machine, reducing the water content to 12%. As the water washing method has first removed the pulp, so in the drying process, will not worry about mildew, moth-eaten problems like the sun method.

(↑ peeling machine to remove pulp) (↑ soaking in water to ferment) (↑ paving and drying)

The flavor of sun-dried beans is rich and full, and the layered feeling is very distinct and diverse, while water-washed beans have a very clean and refreshing taste, with obvious acidity, and different treatments make coffee beans have a distinctive aroma.

Baking suggestions / Analysis:

The variety of this coffee is giant bean [Pacamara] with relatively large granules and high density, and the newly produced kidney beans have high moisture content. In the baking process, the heat absorption is also relatively fast, the Mena reaction process is also relatively fast, the yellowing point is about 5 minutes, in the first batch of baking, the bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. in the baking process, gradually adjust the firepower according to the need, in the bean into the yellowing point, the end of dehydration, before an explosion respectively adjust the firepower to avoid bean burns. Under this operation method, the dehydration time of coffee is relatively shortened, the heating rate is 6-8 degrees every 30 seconds, and enters an explosion earlier, preserving more flower and fruit aroma, clean and bright acidity.

Cup test flavor description:

Sweet caramel, drupe chocolate aftertaste, lemon peel acid, liquor tone, clean and bright texture

Cooking analysis:

Today, we introduce the common method of making Pacamara coffee in front street coffee: 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 cup

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

Segmented extraction method of three-stage water injection

Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection 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.

Disadvantages: there will be relatively high requirements for the flow rate and flow rate of water.

Qianjie [suggestion of Pacamara Coffee hand punching parameters]

V60 filter cup can improve the sense of layering, drink more rich and bright; at the same time, the clear aroma of Pacamara is shown incisively and vividly.

15g powder, water temperature 89-90 degrees, grinding BG 5R (64% pass rate of Chinese standard 20 sieve), water powder ratio close to 1:15-16

Technique: 27g water steaming, steaming time for 30s. The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup in the middle of the filter cup, starts the time when brewing, injects water to 27g, then stops the injection and waits for 30 seconds to inject water for the first time.

When the first water injection is the same as before, the speed can be slowed down slightly, speed up a little when you go around the outer circle, cut off the water at about 1:15 seconds, and then inject water again when the liquid level drops 1 inch 3. The second water injection is concentrated on the central water injection. The water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect. Finish the extraction at about 2:05 seconds, and the longer the time is, the longer the extraction can be done. The astringent and rough taste will increase.

Segment: 30-125-230g

END