What is the variety of Pacamara coffee? Introduction to the flavor characteristics of El Salvador Pacamara coffee beans

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To say coffee beans in the world of "Tyrannosaurus rex", I believe that whether it is the front street or coffee friends will agree that it is Pakamara! This bean is cultivated from elephant beans and pacas. The flavor characteristics of this variety can be clearly displayed in the Guatemala Pacamara on the front street. The flavor is complex and intense, with citrus and cranberry juice, elegant and fresh acidity, and then creamy sweetness and body. Without further ado, enter today's coffee knowledge sharing and brewing tutorial immediately!

Pacas family coffee growing history

Pacamara was developed by the Pacas family, which has a deep history with coffee, growing coffee since the 19th century, the family first planted by Jose Rosa Pacas, who bought land and planted bourbon coffee trees in the Apaneca Lamatepec Mountains of El Salvador, starting the family coffee industry. Now, the fifth generation of the Pacas family is still in operation and continues to grow its business. The Pacas family owns a coffee business from seed to cup (coffee farm, processing plant, export company roasting plant, barista training center and coffee shop). The coffee they produce is the best coffee in El Salvador and is exported to all parts of the world. The pakamala mentioned in this article is a hybrid from pakas.

How was this species discovered?

The Pacas variety was discovered by Salvador Alberto Pacas in 1956, and then transplanted to Pacas 'San Rafael farm, where he found that this variety was completely different from other varieties.

So how did Pakamala grow?

Developed in 1958 by Salvadoran coffee research institute ISIC, the Pacas are a hybrid of two varieties, Pacas and Maragogipe. Pacas is a natural variant of this variety from Bourbon, and there are scientists studying this variety at the University of Florida. Pacas are shorter trees and have narrower nodes, and as a result develop dense foliage that helps to withstand harsh weather conditions such as strong winds, sunlight, and heavy rain. Not only that, but it also has strong disease resistance, is suitable for many growing conditions, and high yield.

Elephant bean is a natural variety of iron pica, elephant bean coffee tree is very tall, the fruit seed is very large, although the yield is not high, but the flavor performance is very good. The idea of Pakamala hybrid is to combine the advantages of the two varieties mentioned above and take the first half of the English names of Pakas and Elephant Beans. The Pakamala variety took about 30 years of scientific research to develop and was not available to farmers until the late 1980s.

Take the Guatemala blueberry plantation of the former Street Coffee as an example

Guatemala El Morito

Guatemala Blueberry Estate

Country: Guatemala

Production area: New Oriental

Altitude: 1550-1800M

Treatment method: sun treatment

Grade: SHB

Breed: Pakamala

Front Street Coffee Brewing Tutorial

【Hario V60】

Let's start with the most commonly used Hario V60 to make a pot! The ribs of V60 filter cup are distributed in a curved shape from top to bottom, and the length is different. When brewing, the exhaust is smoother and the flow rate is faster. Therefore, Xiaobian will use it with segmented extraction when brewing with V60 filter cup. To slow down the flow rate of water, and to improve the extraction rate, to a certain extent, it can reduce the extraction shortage caused by fast flow rate.

Parameters: grinding degree BG 5R (Chinese standard 20 sieve pass rate 80%), water temperature 90℃, powder water ratio 1:15

Brewing method of Qianjie coffee: steam with 27g water for 30 seconds, fill water to 128g, and continue to fill water to 227g when the water level drops to expose the powder bed. Remove the filter cup when the water level drops to expose the powder bed.(Start steaming) Extraction time is 1 minute and 50 seconds.

Flavor: It smells fresh and sour fruit, with sour notes of green grapes, lemon and grapefruit in the entrance, nutty and biscuit aromas emerging in the middle, green tea in the end, macadamia fruit and cream in the back, rich in flavor layers.

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