The birth of Pacamara and its characteristics how is the flavor of Pacamara

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Pacamara, a new hybrid born in El Salvador in 1958, did not grow a little more until the 21st century. When Robin shot a coffee documentary in Melbourne in 2014, it was still a legendary rare bean species, and many people only knew its name but never tasted it.

Pacamara is a cross between bourbon Pacas (Pacas) and iron card elephant bean (Maragogype). It has the advantages of both, but it is better than blue! Pure and soft, mellow and smooth, acidity lively, full flavor, long finish, amazing.

Pacamara flavor amplitude is very wide, different baking degrees will give rise to different fragrant elves, elusive.

The most impressive thing is that her sour taste is very deep and penetrating, which is much better than the superficial sour fragrance of elephant beans. It also has a sweet smell similar to licorice or almonds, but sometimes can not drink the smell of herbs, but there are citrus, jasmine, melon and fruit aromas, raspberry, black pepper, mellow thickness. Pacamara's sour, sweet and bitter amplitude, including rising sour aroma and low dull fragrance, is very different from the bright tonality of Rose Summer and is a new taste bud experience.

Pacamara first appeared blind on COE in El Salvador in 2005, when there were more estates competing with this bean seed than ever before, but the quality was outstanding.

The emergence of high-quality new beans has broadened people's horizons of coffee, but it has also left the judges at a loss as to how to rate the seed.

Because it was so excellent, Pakamara ranked second, fifth, sixth and seventh among the top ten that year.

In 2007, the Pacamara variety won the COE championships of Guatemala and El Salvador in one fell swoop. From then on, Pacamara got out of control on the road of winning the prize, occupied the forefront of the list of major events for a long time, and was praised as a rookie species as famous as Rosa in the world.