What is Pacamara coffee? How should honey handle Pacamara coffee drink?

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

Pacamara varieties are not naturally evolved or hybridized, but are cultivated by a group of excellent coffee breeders in El Salvador! In 1958, more than half a century ago, the genetic breeding Department of the Salvadoran Coffee Research Center (ISIC) crossed for the first time a variety of bourbon-Pacas (Pacas) and a variety of Tibika-elephant bean / giant bean (Maragogype).

Since the crossing of two pure lines will produce F1 progenies with a large number of heteroconjugated gene pairs (in short, very impure lineages), the next step is to carry out multi-generation self-crossing before separating traits / purifying genes. The self-pollination of each generation should start with artificial pollination and raise seedlings / colonize / grow into adults. This part will cost at least 3 Mel-4 years!

At the same time, it is time-consuming and laborious to measure the individual performance of a large number of mutant offspring and select potential strains whose traits meet the requirements. And then self-hand-in / nurture / selection. In this way, after five generations (F5), it has been 30 years, which almost consumes the life career of a young breeding expert before this variety can be bred!

But in fact, after only five generations of self-purification, the new variety still has a small number of heteroconjugated gene pairs, so some traits of Pacamara are still occasionally separated from Pacas or elephant bean / giant bean (Maragogype).

Pacamara, a hybrid of Pacas and Maragogype, originated in El Salvador in 1958. In addition to the genetic Maragogype species, Pacamara not only has the characteristics of large bean size and high cup test quality, but also benefits from the high productivity, high adaptability to local climate and high resistance to climate change of Pacas.

This batch of coffee is in the shape of its name and is very large. 80% of the raw beans reach 18 mesh, and more than half of the beans cannot pass the first sieve. The shape of the bean is also consistent with the Pacamara, with a long bean body. The taste of raw beans is very rich, with a touch of fruit aroma, average color, and the density is not very high.

Qianjie coffee is recommended for brewing by hand.

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen 58%)

Cooking method: steaming 29g of water for 32 seconds, injecting water to 120g in sections, continue to inject water to 226g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is one minute and 56 seconds.

Flavor: it smells nutty, hot with sour notes of plums and passion fruits, with a hint of fermented fruit, creamy sweet and nutty in the middle, green tea at the end, long-lasting sucrose, citrus acidity after the temperature drops, sweet and sour, rose tea and a slight brown sugar sweetness in the finish.

END