Description of baking degree and flavor of Pacamara beans in Guatemala introduction to the characteristics of varieties

Description of baking degree and flavor of Pacamara beans in Guatemala introduction to the characteristics of varieties

Antigua coffee can be traced back to the Mayan civilization. Due to the eruption of the volcano, the soil here is more nutritious, and the sufficient sunlight and moisture also make the coffee produced excellent quality. Most importantly, the residents here insist on growing Arabica bourbon coffee, although the yield is small, but the texture is better. The residents of Antigua prefer an one-time harvest because they grow coffee in a large area, and use the ancient sun method to remove the skin and flesh of the coffee fruit. People pluck the ripe fruit and the immature fruit together, and even mix the leaves with them and expose them to the sun. Spread out on the ground for such a long time, coffee beans are easy to absorb the miscellaneous smell of the soil, so they often have a strange salty taste. Beginners often can't stand the strange taste, but people who are used to it like it very much. Coffee farmers in Antigua earn very little. But they themselves said: even if they are poor, they are still happy because of coffee.

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.

In 2004, COE became famous all over the world and won many championships in 2-3 years. The Pakamara, produced by the grafted manor in Guatemala, hit the sky-high price of $80.2 a pound of raw beans in 2008.

In this bid, the Incht Manor specially featured the "Best Incht" series, selecting a small number of batches and coffee varieties with the best quality in the estate, and experienced farmers carefully selected the ripe coffee fruits, and then asked the cup tester to remove the batches whose quality was not up to the standard. Under such strict screening criteria, the Pacamara varieties in the Incht estate only accounted for about 8% of the total output.

"Incht Manor is one of the best manors in Guatemala. If it is called second, no one dares to call it first!" It has won so many world-class competitions that it has achieved what it is today. Last year, the owners of the manor further pushed their manor status to the peak, just like the famous Philippine Emerald Manor in Panama. Incht Manor (grafted Manor) held a global bidding event, of course, the bidding beans launched were also quite strong, and it is worth mentioning that the first batch of "mocha species" in 2012 set a world record. The sky-high price of "500.5 / lb" has been marked, making it a well-deserved star manor!