Description of roasting degree and Flavor of Guatemala Pacamara Coffee beans

Description of roasting degree and Flavor of Guatemala Pacamara Coffee beans

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.

Even a small amount of multi-variety production can guarantee the cost if we can win the name of the coffee garden by winning the Zhuoyue Cup COE. In the future, we will continue to carry forward the trend caused by Geisha Coffee and Pacamara Coffee, and continue to cultivate new varieties with more flavors, both Paramara and Malakaz are artificial hybrids. Vera Saga and Villarobos found in Costa Rica are variants of the natural cross between Bourbon and Dibira. 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." Guatemala launched Pacamara coffee and Nicaragua launched Malakaz coffee. 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, and a taste called complex and delicate in the wine category. Pacamara is rich in taste and has an aftertaste, that is to say, it strengthens the taste and finish in the taste evaluation program. In the past, the Vivetna fruit-producing region of Guatemala belonged to the plateau, and the coffee beans grown in this area were hard and difficult to bake. Pacamara coffee is not only easy to bake, but also softer and easier to bake after semi-washing refining and soaking.

If only mature beans are selected for refinement, the sweetness and refreshing degree of the evaluation project will be further improved. Like mathematicians, producers need to accurately calculate the taste and flavor that can be highly evaluated at the evaluation meeting.

Yoshihiro Kawashima, a well-known coffee commentator, said that when developing new varieties, it takes 25 years to identify them. After the small Pacas and the oversized Marragozipi handed over a new variety of paracamara coffee, Panama immediately sold geisha coffee, and Guatemala began to actively cultivate Paramara coffee, but other countries such as Costa Rica did not follow suit. In the era of boutique coffee, how to promote their respective characteristics is very important.

Pacas, which belongs to the bourbon variety, has a mild taste, while Malagoripi has a weak sour taste and has no obvious characteristics. The mixed Pakamara beans of these two varieties are uneven in size, but the roasted taste is unexpectedly mild and slightly sour. Raw beans are green, so at first glance the beans are very hard, but they are actually easy to bake. If it's soaked, it's easier to bake.