Introduction to the grinding scale of the quality characteristics of El Salvador Pacamara coffee bean flavor description treatment

Introduction of Pacamara Coffee beans

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 biggest feature of this variety is that it is sour, lively and tricky, sometimes biscuit, sometimes fruity, thick and greasy. The best quality Salvadoran boutique coffee from El Salvador and Guatemala is concentrated in the volcanic areas of Santa Ana in the west and Charantanan fruit in the northwest. The top 10 cup tests in recent years almost all come from these two producing areas, with an altitude of about 9-1500 meters above sea level. Mainly bourbon (68%), followed by Pacas (29%) Only 3% of mixed-race Pakamara, Durai and Kaddura have a positive effect on the aroma of coffee. In 2005, the Salvadoran mixed-race variety Pacamara boasted in coe, which confused many international cup testers and did not know how to score it. They never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee. On the whole, Salvadoran coffee inherited the mild quality of Central American coffee, with a soft, slightly sour and beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure and has no miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

Pacamara is a combination of El Salvador bourbon dwarf Pacas and elephant beans (pacas x Maragogype), with sour and sweet fruit, sometimes biscuit, sometimes fruit, good firmness and smoothness, suitable for eosinophiles, and the overall flavor is much better than that of elephant beans.

High viscosity, greasy feeling is its biggest feature, shallow baked acid is similar to green apple, very domineering, so some people can not adapt, but you can use slow stir-frying techniques to make the acid more round and smooth