El Salvador boutique coffee brewed with black honey to treat Pacamara coffee beans with special taste and flavor

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Salvadoran coffee may be a minority among boutique coffees. what many people don't know is that in its heyday, Salvadoran coffee was the fourth largest coffee producer in the world, which dragged down the entire coffee industry after decades of civil war. Local farmers left their fields abandoned. With the cessation of the war, the coffee industry in El Salvador has come back to life in recent years. Qianjie Coffee bought a Pacamara coffee bean from El Salvador a few days ago. This variety of coffee beans has saved the coffee industry in El Salvador and restored Salvadoran coffee to a foothold in the boutique coffee market.

Country of origin: El Salvador

Producing area: San Ignacio Los Bozos, Charat Nango province

Manor: Poseidon Manor

Altitude: 1500 m

Variety: Pacamara

Treatment method: black honey treatment

Coffee producing area

El Salvador is one of the small countries in Central America, which is densely populated and is known as the "land of volcanoes". The flavor of its coffee is characterized by excellent balance. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Chalatenango in the northwest, which is 900-1500m above sea level. In recent years, the top ten cup test competitions almost come from these two producing areas.

The Chalatenango region is located in north-central El Salvador, which is located in the inaccessible volcanic mountains and fertile soil, which is very suitable for the growth of coffee. Most of the coffee in this area is SHB very hard beans (this refers to coffee beans growing above 1400 MASL).

There are few large plains in this mountainous country, so coffee farmers can benefit most from high mountain elevations and volcanic soil, and coffee trees also like this mineral-rich soil. The coffee variety that is becoming more and more popular in this region is Pacamara, which has strong acidity and aroma, strong disease resistance and production capacity.

Poseidon Manor

The owner of Poseidon Manor is the famous El Salvador COE treble champion Ignacio Gutierrez. In 2011, his estate Finca La Roxanita participated in COE for the first time and won the first presidential award for washing Pacamara, which broke the record for the highest score ever. In 2013, his Finca San Nicolas Pacamara with Honey won the first place in COE and the Presidential Award. In 2015, his Poseidon Manor Honey processing Pacamara won him the first place in COE and the Presidential Award for the third time.

Coffee variety

The Pacamara variety is derived from the cross between Pacas (Pacas) and Malagjippe / Maragogipe (elephant bean). It not only has the excellent taste of Pacas variety, but also inherits the big head of elephant bean. At the same time, its name is also a combination of the two, Paca+mara= Pacamara.

Pacas was the first bourbon variety seen in El Salvador in 1949, while Elephant Bean was the first variety of iron pickup found in northern Brazil in 1870. In 1958, researchers in El Salvador made matchmakers of two types of coffee beans, resulting in a Pacamara that was more mellow than Pacas and elephant beans, but low in yield and large in shape.

Pacamara has the advantages of both bourbon and tin card. It is characterized by lively and tricky sour taste, sometimes biscuit flavor, sometimes fruit flavor, excellent thickness and greasy feeling. The quality is the best from El Salvador and Guatemala.

Why is Pacamara described as unpredictable?

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

How does Pakamara save El Salvador?

In 2004, El Salvador's Pacamara won the seventh place in the Super Cup; in 2005, he grabbed the second, fifth, sixth and seventh places; in 2006, he won the second and third place; in 2007, he even got out of control and won the top four in one go. From then on, El Salvador entered the era of Pacamara, and in the same year, the champion bean of Guatemala was also a variety of Pacamara, which was no less popular than the Rose Summer Coffee of Panama.

Raw bean treatment method

The coffee in front of the street is treated with black honey. Gutierrez is committed to developing honey treatment technology. First of all, the freshly picked coffee fruits are screened, and the qualified red coffee fruits are selected and put into the peeling machine for peeling treatment. In this step, almost all the pulp and pectin are retained, and then the coffee beans with pulp are put in an elevated drying bed for sun drying. During this period, the degree of fermentation and humidity of coffee should be detected frequently. Dry the coffee beans until the moisture content is about 11%. The whole drying process is about 18-25 days. Qianjie thinks that the coffee beans treated with black honey have better flavor, sweetness and aroma.

Qianjie baking suggestion

To highlight the sweetness of the rich soft acidity and black honey treatment of Pacamara coffee beans, Qianjie roasters used medium-light roasted beans.

Qianjie Cup test report

The suggestion of cooking in Qianjie

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Qianjie cooking technique: three-stage extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 50 ".

Cooking flavor: fresh acidity of citrus and orange, sweet and sour of grapes, aftertaste of honey.

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