Introduction to the characteristic treatment method of Pacamara Coffee growing area? Is the Pacamara coffee good?

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The Pacas family has an one-stop coffee business from seed to cup (coffee farm, processing plant, export company baking plant, barista training center and coffee shop). The coffee they produce is the best in El Salvador and is exported to all parts of the world.

The Pacamara is a hybrid from the Parkas breed. The Pacas variety was discovered by El Salvador Fernando Alberto Pacas in 1956 and was then transplanted to Pacas's San Rafael farm, where he found it completely different from other varieties. The Pacamara was developed in 1958 by ISIC, a coffee research institute in El Salvador, and is a mixture of Pacas Pacas and elephant bean Maragogipe.

Pacas is a natural variant of the bourbon variety, which is studied by scientists at the University of Florida. Pacas's tree is small and narrowly spaced, thus developing dense leaves that help combat harsh climatic conditions such as strong winds, sunshine and heavy rain. Not only that, it also has strong disease resistance, is subject to many growth conditions, and the yield is also very high.

Elephant beans are a natural variety of Tibica. Coffee trees like beans are very tall and produce huge fruit seeds. Although the yield is not high, the flavor performance is very good.

The inspiration of the Pacamara hybrid is to combine the advantages of the above two varieties and take it from the first half of the English names of Pacas and Elephant beans. The Pacamara took about 30 years of scientific research to develop, and it was not until the late 1980s that it was planted by farmers. Pacamara, which is rich in [sweet] flavor, is the most suitable for baking in use. Sweet slightly sour and mellow coffee liquid with honey aroma, while satisfying your sense of taste and smell of a luxurious feast.