A brief introduction to the taste and flavor of Salvadoran coffee

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In front of the street, San Elena Manor in El Salvador washed Pacamara cooking records to share.

Pacamara is the artificial breeding variety of Pacas and Maragogipe. It was first cultivated by researchers in El Salvador in 1958.

Pacamara is a rare excellent variety under artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. It not only has the excellent taste of Pacas, but also inherits the large size of Maragogipe. The average length of beans in Pakamara is 1.03 cm (0.8-0.85 cm for general beans), and the average width of beans is 0.71 cm (0.6-0.65 for general beans). The number of beans with more than 18 mesh is 90%, and the bean shape is plump and round.

(comparison between Pacamara and Bourbon Iron pickup)

The biggest feature of Pacamara is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy, with the best quality from El Salvador and Guatemala.

El Salvador boutique coffee is concentrated in the volcanic areas of Santa Ana in the west and Charantanan fruit in the northwest. Its taste inherits the mild quality of Chinese and American coffee. It is soft, slightly sour and has beautiful sweetness.

At the same time, El Salvador, like its neighbors Guatemala and Costa Rica, is graded according to altitude, which also means that the higher the altitude, the better the coffee, which is classified into three grades according to elevation; SHG (Strictly High Grown) = above 1200 m highlands, HG (High Grown) = above 900m medium highlands, CS (Central Standard) = lowlands above 600m.

El Salvador Santa Elena Manor washes Pacamara

Altitude: 1620-1730m

Bean seed: Pacamara

Treatment: washing

Flavor: berry, lemon, flower and fruit aromas

Parameters: grinding degree BG 6s (Chinese standard 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15

Technique: steam for 30 seconds with 27 grams of water, pour water to 128 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is one minute and 50 seconds.

Flavor: it smells fresh and sour fruit, with sour notes of green grape, lemon and grapefruit on the palate, nuts and biscuits in the middle, green tea at the end, and Hawaiian fruit and cream in Huigan. The flavor is rich.

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