Price and Flavor description of El Salvador Pacamara Coffee beans with High Alcohol content

Introduction of El Salvador boutique coffee bean Pacamara

Variety producing area

It was first cultivated by El Salvador and is still the main producing area in El Salvador. In addition, there are also many plants in Central and American countries, such as Nicaragua.

Variety flavor

Keywords: chocolate chocolate, high alcohol big body, balanced balance.

Pacamara coffee is a Pacas Pacas (a sudden variant of the bourbon) found in El Salvador in the 1950s.

Hybrid with giant bean Maragogype (a sudden variant of Tibica found in Brazil).

The coffee tree is very tall, and the branch spacing of the trunk is wider than that of Pacas Pacas.

The edges of the dark green leaves are wavy

The cultivation is suitable for elevation 900m to 1500m.

The higher the elevation of the planting site, the better the quality.

Because the harvest yield is not high, so the cultivation amount is also very small.

Planted in El Salvador, Honduras, Nicaragua and other countries.

There is also a yellow Pakamara.

The first time I drank Pacamara coffee, the bean came from one of Guatemala's most fortified plantations: an area in El Injerto, which is located in the Vivette Nan fruit region. Guatemala's small territory has nine producing areas, which shows the complexity of its climate and geochemistry. Pacamara is a Bourbon hybrid alien with elephant bean genes, which is famous for its complex taste:

Blind test: the high degree of complexity is reflected in taste and aroma. For the first time, there is a clear sense of salty coffee in a single product, and before that, Yemeni mocha and Mantenin with a certain degree of roasting had a similar feeling. Strong and slightly spicy aromas, sour, cedar, grapefruit, cinnamon, and a touch of scented tea. But this tonality similar to the pungent pine flavor is shrouded in the sweetness and sour of the fruit and is rich in layers. Body is light, but smooth, with bright acidity and a citrus flavor.