The types and characteristics of coffee beans Pacamara coffee beans have a strong and delicate heart.

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Qianjie-introduction of Pacamara varieties

The more famous variety in El Salvador is the natural hybrid found in El Salvador, pacamara, which is a hybrid of Pacas and Maragogype, which inherits the size and size of elephant beans. Salvadoran coffee is famous for its soft acidity. It tastes clean, sweet and mellow. Whether it is drunk alone or mixed together, it is a good coffee.

The wet aroma has obvious floral aroma, soft acidity, similar to summer plum soup in summer, lemon and orange peel taste, and the mellow degree of coffee can be clearly felt in the mouth. like many Central and South American beans with obvious cocoa flavor, after swallowing, you can obviously feel that kind of sweetness for a long time.

The Pacamara, bred by El Salvador in the late 1950s, is a hybrid of Pacas and Marago Gippe and is now in high demand. Similar to Maragogippe, it is large-usually twice the size of standard bourbon beans-but produces mediocre yields. Pacamara is widely praised for its clean acidity and fresh scent of flowers, and the higher the altitude, the more advantageous it is to plant it.

Pacamara is a unique and widely studied coffee variety from El Salvador, which is the result of nearly 30 years of research and development by the Salvadoran Coffee Genome Research Institute (ISIC) since 1958. Although this variety accounts for only 0.22% of the total amount of coffee grown in El Salvador, its quality has been recognized by the majority of boutique coffee roasters.

Pacamara is a natural hybrid of Pacas and Marigogype (elephant beans), which are derived from bourbon and iron pickup. Pacas is derived from the bourbon species and was discovered by the Pacas family in the Santa Ana volcano region of El Salvador and is also named after its family name. The elephant bean is a variety of iron pickup, which was first found in the Bahia mountains of Brazil. The huge size of Pacamara coffee beans is derived from the genes of elephant beans.

Knowledge: coffee roasting is a process that produces Mena reaction and caramel reaction inside raw beans, producing more wonderful flavors.

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