Introduction to the taste of grinding scale varieties of El Salvador Pacamara coffee beans by flavor description treatment

Introduction to the taste of grinding scale varieties of El Salvador Pacamara coffee beans by flavor description treatment

In addition to excellent planting, Finca Ataisi Manor also has its own coffee washing facilities. In addition to avoiding price exploitation to outsiders, the best thing is that it can be more rigorous in dealing with the coffee red fruit harvested by carefully selected fruit. Rene Martin is very strict in the process of washing treatment, in addition to regularly recording the temperature and humidity of the day. More attention should be paid to the treatment of raw coffee beans in the fermentation tank. Finca Ataisi Manor 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 local manors. At present, the owner of the manor is managed by Mr. Rene Martin. Mr. Rene Martin's idea is to maintain the original traditional planting methods in El Salvador as far as possible, maintaining a wide range of natural agroforestry ecology except for the necessary pruning and irrigation outside the garden, and more than 90% of the estate varieties are planted. Pacamara varieties were first cultivated by Salvadoran researchers 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. In terms of the best quality from El Salvador and Guatemala, Salvadoran coffee inherits 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.

Introduction of Pacamara varieties:

Pacamara coffee is a hybrid of Pacas Pacas (a sudden mutation of bourbon) and giant bean Maragogype (elephant bean) found in El Salvador in the 1950s.

The coffee harvest lasts from November to March. 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. All the fresh coffee fruits are picked by hand.