Introduction to the quality characteristics of the method of describing the taste and flavor of Pacamara coffee in El Salvador
El Pacamara Coffee Production Area Taste Flavor Description Treatment Quality Characteristics Introduction
Coffee flavor and quality
El Salvador is a producer of high-quality commercial Arabica beans and is known for its strict and effective quality control.
Since 2003, he has participated in COE competitions.
With excellent ancient coffee, successfully entered the fine coffee market.
Coffee flavor is related to the microclimate of the producing area. Generally speaking, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has a good sweetness, suitable for blending.
Fine Salvadoran coffees can also be impressive, including certain pacamara varieties that exhibit active acidity, depth and depth, and a long finish.
Pacamara is a cross between Salvadoran Bourbon Dwarf Pacas and Elephant Bean (pacas x Maragogype). It has fruity acidity and sweetness, sometimes biscuit fragrance, sometimes fruity taste, good thickness and smoothness, suitable for acidophiles, and the overall flavor is much better than Elephant Bean.
High viscosity, grease feeling is obviously its biggest feature, shallow baked acid similar to green apple, very overbearing, so some people can not adapt, but can use slow frying skills to make acid more round smooth.
Sweet taste similar to biscuit creamy taste, overall flavor variable, broad amplitude
coffee varieties
The chaos caused by the civil war affected economic development, but ironically allowed the ancient coffee species to remain. The situation was too chaotic for Salvadoran coffee farmers to catch up with the trend of coffee variety renewal in Central and South America.
El Salvador produces 100% Arabica coffee, of which 68% is Bourbon (Coffea arabica var. Bourbon), 29% Pacas, the rest include Pacamara, Caturra, etc.
Pacas, first discovered in Salvador in 1949, is a natural hybrid of Bourbon and Catula.
Pacamara, an artificially selected variety of pacas and maragogipe (or maragogype), was first bred in 1958 (one said 1954). Pacamara is a rare excellent variety under artificial breeding. Green is better than blue. It perfectly inherits the advantages of the mother plant. It has the excellent taste of pacas and the big size of malagogipe. Pacamara species are thought to be the result of the pursuit of the larger Arabica species
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