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Introduction to the regional treatment method for describing the flavor of Pacamara coffee beans in El Salvador

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, El salvador is a small country in Central America, adjacent to Guatemala and Honduras. Like its two neighbors, El Salvador is famous for its high-quality coffee. One of the more famous varieties in El Salvador is the natural string coffee found in El Salvador, Pacamara.

El salvador is a small country in Central America, adjacent to Guatemala and Honduras. Like its two neighbors, El Salvador is famous for its high-quality coffee. One of the more famous varieties in El Salvador is the natural string coffee found in El Salvador, the Pacamara species (pacamara), which is a string of Pacas and Maragogype (elephant beans), which inherits the size of elephant beans and is burly. Salvadoran coffee is famous for its soft acidity. It tastes clean, sweet and mellow. Whether it is drunk alone or mixed together, it is a good coffee.

Siberia Estate is a historic farm in the province of Santa Ana in the northwest of El Salvador. The history of coffee cultivation dates back to 1870.

[Siberia sign hung in the manor office area]

Pakamara coffee is launched in Guatemala and Malakaz coffee is introduced in Nicaragua. The hybrid of Malakaz coffee Marago Rippi and Kaduai belongs to the large variety of No. 19 sieve and has a low yield. As a result, it was crossed with the high-yielding dwarf variety Kaduai, resulting in a variety with a mild floral and sour taste, as well as a taste known as complex and delicate in the wine category.

Paramara and Malakaz are both artificial hybrids, while Vera Sharapa and Villarobos found in Costa Rica are variants of the natural cross between Bourbon and Debra. Costa Rican coffee has a monotonous and sour impression, but these two kinds of coffee are sour but fruity. The coffee with proper sour taste also exudes a certain sweet taste, so the cup test score is quite high. Sour taste is divided into "good sour taste" and bad sour taste, and both kinds of coffee have "good sour taste".

Costa Rica says that these varieties are planted in different fields. Because the profit of the low-yielding geisha is higher than that of the Tibika, there is Ruyiru in Kenya. No matter which variety, the taste has been greatly improved, and more distinctive.