Introduction to the Regional treatment method for the Flavor description and Grinding scale of El Salvador Pacamara Coffee beans

Introduction to the Regional treatment method for the Flavor description and Grinding scale of El Salvador Pacamara Coffee beans

Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictly high grown) = highlands, HEC (high grown central) = mid-highlands, and CS (central standard) = lowlands. The best brand is Pipil, the Aztec-Mayan name for coffee, which has been recognized by the American Organic Certification Society (Organic Certified lnstitut eof America) that Salvadoran coffee is a specialty of Central America, where it is light, aromatic, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pipil, which is what the Azbec-Mayan (AztecMayan) called coffee, which has been approved by the American Organic Certification Society (Organic Certified Institute of America). Another rare coffee is Pacamara, a hybrid of Pacas and Maragogype. The best place to produce the coffee is in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, when the flavor is not too strong

And this manor is located in the Vivette south fruit producing area. Guatemala's small territory has nine producing areas, which shows the complexity of its climate and geochemistry. Pacamara is a Bourbon hybrid alien with elephant bean genes, which is famous for its complex taste:

Blind test: the high degree of complexity is reflected in taste and aroma. For the first time, there is a clear sense of salty coffee in a single product, and before that, Yemeni mocha and Mantenin with a certain degree of roasting had a similar feeling. Strong and slightly spicy aromas, sour, cedar, grapefruit, cinnamon, and a touch of scented tea. But this tonality similar to the pungent pine flavor is shrouded in the sweetness and sour of the fruit and is rich in layers. Body is light, but smooth, with bright acidity and a citrus flavor.