Sweet and sour passion fruit Pacamara coffee bean flavor description characteristics introduction to the quality of Guatemala
[cup test report]
Dry aroma: spices, passion fruit, hazelnut nuts, berries
Wet fragrance: nut chocolate, passion fruit sweet and sour, cream chocolate, strawberry aftertaste, nuts.
[sips]:
The entrance is very delicate and silky, with clear and soft acidity slipping across the tongue, as quiet and soft as all Pacamara features. Interrupting the fresh acidity of wild berries and the nutty aromas of hazelnuts, the end of the caramel is sweet and the finish is delicate and sweet. Huigan is long-lasting and has a long throat, suitable for savoring in a quiet night.
Pacamara coffee is a hybrid of Pacas Pacas (a sudden variant of the bourbon species) and giant bean Maragogype (elephant bean) found in El Salvador in the 1950s.
It was first cultivated by researchers in El Salvador in 1958. Pacamara is an excellent variety under rare artificial breeding, which is better than blue, and perfectly inherits the advantages of the mother plant. Both the excellent taste of Pacas and the large size of Maragogipe are inherited by raw bean granules. The bean body is at least 70% and 80% of that of elephant beans, with more than 17 orders and more than 100% and more than 18 eyes. Average bean length 1.03 cm (general bean about 0.8-0.85 cm) average bean width 0.71 cm (general bean about 0.6-0.65), thickness 0.37 cm, bean shape plump and round. The most Finca Ataisi manor of this variety is located in the volcanic producing area of Izalco (Izakou) region, Sonsonate province, El Salvador. Due to the volcano, the soil of the manor is very rich in organic matter. The average elevation of the manor is about 1800 meters and the terrain is steep. It is one of the highest estates in the area. At present, the owner of the manor is managed by Mr. Rene Martin, the owner of the manor. Mr. Rene Martin's idea is to try to maintain the original traditional planting method in El Salvador. In addition to the necessary pruning and irrigation outside the garden to maintain a wide range of natural agroforestry ecology, more than 90% of the manor are planted with Pakamara varieties, characterized by a 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.
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