The Sour and Sweet Coffee Manor of El Salvador introduces the flavor and taste of Salvadoran coffee

The area where the estate is located is located on the slope of the San Salvador volcano and belongs to the quezaltepec Mountains, which overlooks the Kesaltepec Valley. The treatment plant is located at an altitude of 1430 m, from which you can enjoy the highest point of the volcano, Pinnacle (1960 m above sea level). Finca Loma La Gloria Manor ranges from about 1200 mi 1770 m above sea level. Near the highest point of the manor is a crater called El Boquer ó n. You can drive to Finca Loma La Gloria Manor and then walk to El Boquer ó nFinca Loma La Gloria Manor. The goal is to ensure the quality and traceability of the coffee. Our own coffee processing equipment has been running since the 13th / 14th season, using the traditional washing method: first wash the coffee cherries in the pool to screen out immature beans and other defects, then use a pulp remover to remove the peel and pulp and wash them, then ferment and treat the coffee beans in a special fermentation tank, and then put them on a special rack drying bed for the coffee drying process. The manor has increased the number and area of drying beds to ensure the quality of the drying process to ensure that these coffee processing equipment are located in the manor, so that the whole coffee processing process can be completed as soon as possible in the manor. to ensure that the quality of coffee can be controlled and traceability of the entire manor-related information:

Villa: FINCA LOMA LA GLORIA

Landlord: El Paso, S.A.

Land area: Quezaltepeque area, El Salvador province

City: La Libertad

Class: SHG boutique

Planting height: 1450m, 1650m

Tree species: RED BOURBON red bourbon

Picking season: November-March

Treatment method: WASHED (water washing).

Packing specification: 35kg / pack (inner bag packing)

Batch: microbatch (LOT 5)

Taste description: fried walnut, sweet and sour carambola, milk sugar, white chocolate, sweet potato, clean

When it comes to the Pakamara species in Saudi Arabia, we have to introduce Pacamara Manor first. In Ecuador in 1984, the fascists could buy the Pakamara Coffee Garden as the new owner. The Falesco family has been growing coffee in the Apaneca mountains since their grandparents for more than a hundred years. Urgado wanted to take a different path from his grandparents and decided to plant a new species, Pacamara, which had just been developed from the agricultural technology unit of Saudi Arabia. He found that this new species had a large and beautiful appearance, and could show a good flavor and aroma under excellent local conditions. He found new hope and found the rising star in his mind, but the first harvest turned out to be the beginning of hard work.

Pacamara bean shape is too large, in the treatment field for peeling and separation, often stuck in the holes or gaps of the machine, the machine must be adjusted from time to time to deal with separately. Due to the limited initial output of Pacamara, coupled with the fact that there are few large seeds in the country, most washing plants lack experience in dealing with large coffee fruits, not to mention extra sieves with larger mesh to specially deal with Pakamara species, so they are naturally reluctant to deal with new species. The problem of wet treatment after harvest will not be solved until 1990 when the Awasan Cooperative released its goodwill and was willing to sign a contract with Ecuador. After Urguado has no worries, with more skilled planting techniques, harvesting coffee cherries with the same maturity, and careful post-harvest treatment, finally make the Pacamara species of Pacamara estate shine! I won the 24 place in 2003, the seventh place in 2005 and the runner-up in 2008, when I and Japan's Maruyama Coffee jointly awarded the runner-up batch.

The introduction of new varieties is always a painstaking and high-risk attempt, not to mention that the probability of failure is high. If it succeeds, everyone will follow, but if we do not try to innovate, we will never wait for the chance of success. Since 2000, after carefully analyzing the international market, Kang decided to take the main bourbon species as the revitalization plan of the coffee industry, and at the same time joined the excellent Cup Coffee Competition in 2003. these two decisions brought a glimmer of life to the coffee of the country, invigorated the market and improved visibility, establishing the famous varieties of coffee in El Salvador: bourbon and Pacamara.

Bourbon is already the largest variety in the country, and the national planting rate is as high as 60%. The fruit of bourbon has four colors, red, yellow, orange and a small amount of pink bourbon. Pacamara, which belongs to large granule, is a new variety cultivated by Pacas and elephant bean. Pacamara originated in sa, but its output is much less than that of Bourbon. Sa Coffee Committee uses the marketing slogan of smiling drinking, plus smiling logo to promote Sabuo bourbon beans, and to strengthen the impression of strong varieties of beans in the national competition with Pacamara, who is constantly in the limelight in the Excellence Cup. The two major varieties compete for the title in the national competition, and each year the top 10 finals of Zhuoyou Cup, Bourbon vs Pacamara, which breed is the champion? The constant talk has also caused neighboring countries to follow the trend of scrambling to grow Pakamara.

Since 2006, in the process of searching for and marking beans, I have tested the Pacamara species of 30 high-quality estates with the international judges of Osher. In fact, there is no shortage of superstars in the boutique coffee circle, including Santa Marie, champion of Honduras in 2006, Montenegro Manor, runner-up in 2007, Incht, champion of Guatemala in 2008, and Pakamara Manor, runner-up in Saudi Arabia. Including, of course, the 2012 Samaritan champion, Blumas Manor.

Pacamara is full of flavor, rich and changeable is rare in other varieties, for example, in addition to fruit and rich taste, but also with apricot, vanilla plants, tropical fruits, chocolate, sweet spices and other changes. But there is no better. Mature Pakamara coffee trees will show a gradual decline in yield or occasional unstable flavor, and have high requirements for soil and water and microclimate. When planted in inappropriate locations, they will be slightly less clean and have a bad wood smell. The owner of Santa Marie, the winner of the Excellence Cup in Honduras, has analyzed to me that bean bakers who like Pakamara should choose their products and estates carefully to avoid stepping on the mines of Pacamara the old bear.