Taste characteristics of Salvadoran coffee varieties

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Introduction of Qianjie-Salvadoran Coffee varieties

It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The quality is the best from El Salvador and Guatemala.

Pacamara beans are long, plump and round in shape, with an average of 1.03cm. Although they are smaller than elephant beans, they are larger than ordinary coffee beans. Usually, Pakamara chooses coffee beans with more than 18 mesh. Pakamara is a rare excellent variety artificially bred. The yield is 3.225 million bags (60 kg each), but at present the output has dropped sharply.

Kenya SL-28 is the two most popular varieties produced by the Scott laboratory in Kenya in the 1930s. The Scott Laboratory no longer exists, but it is now the National Agricultural Laboratory and part of the Kenyan Agricultural and Animal Husbandry Research Organization. Both varieties are bourbon-derived varieties, although from different pedigrees: SL-28 was developed from a drought-resistant variety originally planted in Tanganyika, which is part of modern Tanzania; it is generally considered to be of the highest quality but less productive than other commercial Arabica varieties.

The SL variants all showed bronze tender leaves and the yield from SL28 was not as large as expected. But the copper leaf color and broad bean-shaped beans had great sweetness balance and complex flavor as well as significant citrus and black plum characteristics. The coffee flavor was strongly sour full-bodied and beautiful balanced.

Flavor: it smells of berries, with citrus, berries, lemons and a hint of vegetation at the end, and a nutty finish. The overall taste is clean and bright.

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