Introduction to the production area of grinding scale of El Salvador Pacamara coffee bean flavor description treatment method

Introduction to the production area of grinding scale of El Salvador Pacamara coffee bean flavor description treatment method

Los Congo Manor is located in the town of San Fernando in New Segovia, Nicaragua, in the north of Nicaragua, near the Honduran border, which is the highest producing area in Nicaragua (an average of more than 1500 meters). Near the other side of it, it is also the best producing area in Honduras.

Los Congo Manor is one of the few estates that are self-sufficient, raising livestock, logging and making organic fertilizers from coffee berries, so that their planting and treatment processes do not use chemicals at all. It has unique conditions in Central America-- rich water resources, excellent water quality, growing coffee and excellent volcanic mud soil, and the cultivated soil area can be cultivated in rotation. Let the soil rest properly to maintain its fertility, alpine shade planting, dripping water washing bean technology and other conditions, the harvest period needs 2 years to take care of, the cost is high, so the Kaddura taste of the area is more with lemon or citrus soft fruit acid. On the whole, it gives people the impression of fragrant and attractive and outstanding flavor.

The manor owner Rene Martin inherited his father Jose Rene, and the main varieties of the manor are Kaddura and Pacamara. The estate's Pacamara was the runner-up of COE in 2009, and Martin's father accepted the advice of a friend to plant Pacamara from El Salvador (more than 70% of the Pacamara varieties are planted on a small 32-hectare farm), not only because of the uniqueness of the Pacamara variety, but also because of its alpine cold resistance.

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has beautiful sweetness. At the same time, it also has its own characteristics: the aromatic taste is slightly sour and very soft; it is pure without miscellaneous flavor, and the taste balance is excellent; the smooth feeling like cream chocolate is impressive; the dense feeling of coffee in the mouth makes the coffee have a deep taste, and the long finish has a positive effect on the aroma of the coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to grade it. It was never expected that this hybrid bean not only broke the mellow boundaries of coffee, but also expanded the visibility of Salvadoran coffee.

El Salvador boutique coffee is concentrated in the volcanic rock producing 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 elevation of about 9-1500 meters above sea level, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3% of the coffee harvest from November to March of the following year. The fresh fruit of coffee is picked by hand. Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand.