Fine Coffee Pacamara artificial breeding Hybrid Coffee Variety Guatemala New Oriental

Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

This is a kind of Pacamara coffee from Guatemala's New Oriental (new oriente) region. This is an artificially bred hybrid coffee variety that originated in El Salvador. The name Pacamara is made up of the first four letters of the two original varieties of hybrid coffee, one is Pacas, and the other is Marago-gipe, which we call Elephant beans.

Pacamara inherited the shape of elephant beans, full and huge particles, quality and flavor inherited the advantages of two kinds of coffee, in many cup test competitions with El Salvador, Pacamara species have achieved very good results. At present, most of the Pacamara coffee on the market comes from El Salvador and Guatemala.

The Pacamara coffee we are going to talk about this time is Finca el Aguajal, a young farm from Guatemala's New Oriental region (new oriente). The farm was founded in 1996, located in the mountains above 1200 meters above sea level, with abundant annual precipitation. The farm is mostly planted in the shade. The coffee is mainly planted in Bourbon and Pacamara, and the raw coffee beans are washed.

Pacamara species color Yingrun, full and plump particles, bean density and hardness slightly lower than ordinary beans, in baking using fire baking is easy to overdo, so in the baking process need to adjust the time distribution of firepower, increase baking time, at the same time slow down the baking rhythm, about 10 seconds after an explosion of beans, beans surface wrinkles basically stretch, in the retention of sour on the basis of increasing the alcohol thickness, so that the taste is softer.

This coffee tastes dry with a spicy flavor, similar to cloves, with a wet aroma with a hint of jasmine and vanilla. The coffee is slightly sour, similar to berry acid, with a wine feeling in the mouth, sticky, mellow and clean as a whole, but with a slightly fermented taste, making it more wine-like as a whole.