Introduction to the Manor of El Salvador Pacamara Coffee Bean Flavor description Grinding scale varieties taste producing area

Introduction to the Manor of El Salvador Pacamara Coffee Bean Flavor description Grinding scale varieties taste producing area

The planting conditions in Nicaragua are not inferior to those in Central American countries. Coffee with shade at high altitude is grown in a round and balanced taste with less sharp acid. The main unknown factor is war and hurricanes, resulting in the unsustainable operation of a single farm. There is no historical data for raw bean merchants to track and consult farm data, until after 2003, the bad factors leading to coffee quality are removed, and backward traffic is also fully built. Good coffee continues to emerge.

Nicaraguan coffee is grown in fertile volcanic soil, and SHG is the best harvested from 1500 to 2000 meters above sea level. The local climate belongs to alpine terrain, which is surrounded by thick fog all year round and covers the whole mountain forest, resulting in a low-temperature and humid climate. Years of mating evolution of tree species and insisting on the ancient and time-consuming treatment process retain natural acid and strong aroma. The shaded planting sunshine is uniform, the coffee fruit grows slowly and indirectly absorbs the moisture caused by the thick fog, so the flavor of coffee beans is lively and changeable, such a good coffee growing environment Therefore, the coffee brewed has the characteristics of slightly sour and warm and moist. After careful taste, you can feel that the aroma of fruit and chocolate is vaguely released between the throat, rich mellow and multi-level sweet taste, even with the simplest filter-drop brewing, it can also satisfy the desire of your taste buds, so that drinkers can't help falling in love with that charming taste!

On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and has 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.