The treatment of Salvadoran Coffee introduces Mercedes Manor

Country: El Salvador

Name of the manor: Pacamaral

Landowner: Eduardo Francisco de Jesus Castro Magana

Ranking: runner-up (2008 CoE Competition)

City: Apaneca, Ahuachapan

Production area: Apaneca-Ilamatepec Mountain Range, Canton Taltapanca, Apaneca.

Manor area: 35 hectares

Altitude: 1420 m

Annual rainfall: 2800 mm

Average annual temperature: 23C

Soil type: Loam

Shade tree: Mainly Ingas Sp. And copalchi.

Annual output: 800bag (60kg)

International evaluation score: 90.88

Wet treatment plant: Beneficio Los Ausoles, Coop. De Cafetaleros Los Ausoles.

The winning variety of this batch competition: Pacamara

Treatment: traditional washing, rear scaffolding in the sun

Cup test data:

Dry aroma: cream, spices, blackcurrant, black tea, vanilla, flower, cherry, chocolate, caramel, essential oils, tropical fruits

Wet fragrance: peach, caramel, apricot, vanilla, tea, berries, spices

Sipping: taste clean, rich and full, good grease, body quite thick, tropical fruits (mango, peach, plum, pineapple, apricot), berry sweet and sour, flower, essential oil, sweet and clear and sweet cinnamon flavor, medium and low temperature body is more slippery and has top Assam black tea flavor, finish with Zhenguo chocolate, peach and spice sweet with delicate flavor of tropical fruit Pacamaral Manor

In 1984, Eduardo Francisco bought the Pacamaral coffee garden and became the new owner. He was determined to create a special feature. His family has been engaged in coffee in the beautiful Apaneca's mountains since his grandfather's time. It has been more than a century now. Pacamara is a new species developed by sa Guo, which is produced by Pacas and elephant bean Maragogype. Eduardo found that this new species is not only large and beautiful in appearance, but also excellent in flavor and aroma under excellent local conditions. He decided to plant Pacamara, but at the beginning of the harvest, he found that it was a hard job, because the quantity of cherries was not enough, and when the washing plant was peeling the meat through the sieve, Pacamara beans were too big and had to be dealt with separately, which led to low willingness. Eduardo had to rely on the washing field or even come down to assist. At that time, many washing plants had not yet ordered a sieve with a large mesh, so they naturally did not want to deal with this kind of coffee cherries.