The Flavor characteristics of Pacamara Coffee
Pacamara coffee is a Pacas Pacas (a sudden variant of the bourbon) found in El Salvador in the 1950s.
Hybrid with giant bean Maragogype (a sudden variant of Tibica found in Brazil).
The coffee tree is very tall, and the branch spacing of the trunk is wider than that of Pacas Pacas.
The edges of the dark green leaves are wavy
The cultivation is suitable for elevation 900m to 1500m.
The higher the elevation of the planting site, the better the quality.
Because the harvest yield is not high, so the cultivation amount is also very small.
Planted in El Salvador, Honduras, Nicaragua and other countries.
There is also a yellow Pakamara.
"Pacamara Pacamara" is actually a hybrid breed cultivated in El Salvador in 1958. It inherits the huge and rich acid quality 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 shape.
As for the taste, Pacamara is rich and has an aftertaste. In other words, it strengthens the taste and finish in the taste assessment program. In the past, the Vivetna fruit-producing region of Guatemala belonged to the plateau, and the coffee beans grown in this area were hard and difficult to bake. Pacamara coffee is not only easy to bake, but also softer and easier to bake after semi-washing refining and soaking.
Pacas, which belongs to the bourbon variety, has a mild taste, while Malagoripi has a weak sour taste and has no obvious characteristics. The mixed Pakamara beans of these two varieties are uneven in size, but the roasted taste is unexpectedly mild and slightly sour. Raw beans are green, so at first glance they are hard, but they are actually easy to bake
- Prev
Why should coffee beans be graded on the basis of altitude? what is the effect on coffee flavor?
Why grade coffee beans on the basis of elevation? First of all, we should realize that the influence of geographical location on the flavor of coffee beans is profound. All coffee grows in the tropics. In fact, altitude has no direct effect on coffee. However, altitude can affect the growth, development and quality of coffee through the redistribution of meteorological elements (temperature, light, heat, wind speed, rainfall, etc.).
- Next
The origin and flavor characteristics of bourbon varieties the difference between red bourbon and yellow bourbon
Bourbon coffee (French: Caf Bourbon) is a kind of coffee produced by growing coffee trees in bourbon cultivation of Arabica coffee. Bourbon coffee was originally grown in Reunion, which was also known as le Bourbon Island before 1789. It was later occupied by France to connect with the African continent and Latin America, and it is now the two most popular Arabica coffee producers in the world.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?