What are the characteristics of Pacamara coffee? How should kalita three-hole triangular filter cup be used?

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Pacamara Pacamara is a hybrid gene of Pacas Pacas and bean Maragogype, so it has a huge tall tree shape and large raw beans, which is completely different from other hybrid coffee varieties of Arabica and Robsta (which are mainly available for human consumption, tied with Arabica, but not as delicious as Arabica). It can be said to be the mixed-blood prince of coffee. The Pacamara is full-bodied and full-bodied, with strong floral aromas, roasted walnut and cardamom red wine, with blueberries, grapefruit, green apples, honey and caramel apples. Dry aromas show peach, pepper and other aromas, with a hint of wood and honey. When you taste it at the right temperature, you will find that its slightly sour and nutty flavor fills the mouth, and after cooling, it shows honey-like sweetness and chocolate flavor. If you don't know, you think it's sugar precipitated at the bottom of the cup.

The Pacamara Pacamara variety was not naturally evolved or crossed naturally, but was developed in 1958 by coffee breeders at the Salvadoran Coffee Research Center (ISIC), crossing a variety of bourbon: Pacas Pacas with a variety of Tibica: elephant bean Maragogype. Since the crossing of two pure lines will produce F1 progenies with a large number of heterobinding gene pairs, it is necessary to carry out multiple generations of self-crossing to purify the gene. This process requires artificial pollination and breeding, colonization, and growth of plants. each generation takes 3 to 4 years, and potential individuals with desirable traits need to be selected from a large number of mutant offspring at the same time. After that, we repeat the process of self-breeding, cultivation and selection, and after five generations, it will take more than 30 years to breed this variety! It is not easy to imagine the birth of this half-blood prince.

The top Pacamara Pacamara is grown in volcanic active areas above 1500 meters above sea level. Rain Water's abundant, high and varied humidity, and large temperature difference give the Farrakhan Nice Plain a very different flavor.

Use a kalita ladder filter cup to make a pot [blueberry honey treats Pacamara]

Kalita trapezoidal filter cup, also known as "fan-shaped filter cup" or "platform-shaped filter cup", the hole at the bottom is smaller. The kalita trapezoidal filter cup has many ribs on the cup wall, which is distributed in a straight line, and the distance between the ribs is the same, in order to increase the speed of exhaust and water flow. At the same time, its flow rate is relatively slow, and it is mainly extracted by soaking.

Parameters: grindability BG 5Z, water temperature 90 ℃, powder / water ratio 1:15

Technique: steam with 35 grams of water for 30 seconds, inject water to 125 grams in sections, continue to inject water to 230 grams 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 2 minutes 39 percent 04 ".

Flavor: the palate has aromas of raisins, cloth, passion fruit and citrus, with chocolate and nuts in the middle, with Hawaiian fruit and cream in the finish, with a well-balanced and sweet finish.

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