Introduction to varieties of Pacamara Coffee Bean Flavor in El Salvador

Introduction to varieties of Pacamara Coffee Bean Flavor in El Salvador

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 lingering feeling of coffee in the mouth makes the coffee have a deep taste. El Salvador boutique coffee is concentrated in Santa Ana in the west and Charantan fruit volcanic rock producing areas in the northwest. The top 10 cup tests in recent years almost all come from these two producing areas, with an altitude of about 90-1500 meters, mainly bourbon (68%), followed by Pacas (29%). Mixed-race Pakamara, Durai and Kaddura account for only 3%.

When it comes to the Pakamara species in Saudi Arabia, we have to introduce Pacamara Manor first. In Ecuador in 1984, the fascists could buy the Pakamara Coffee Garden as the new owner. The Falesco family has been growing coffee in the Apaneca mountains since their grandparents for more than a hundred years. Urgado wanted to take a different path from his grandparents and decided to plant a new species, Pacamara, which had just been developed from the agricultural technology unit of Saudi Arabia. He found that this new species had a large and beautiful appearance, and could show a good flavor and aroma under excellent local conditions. He found new hope and found the rising star in his mind, but the first harvest turned out to be the beginning of hard work.

Pacamara bean shape is too large, in the treatment field for peeling and separation, often stuck in the holes or gaps of the machine, the machine must be adjusted from time to time to deal with separately. Due to the limited initial output of Pacamara, coupled with the fact that there are few large seeds in the country, most washing plants lack experience in dealing with large coffee fruits, not to mention extra sieves with larger mesh to specially deal with Pakamara species, so they are naturally reluctant to deal with new species. The problem of wet treatment after harvest will not be solved until 1990 when the Awasan Cooperative released its goodwill and was willing to sign a contract with Ecuador. After Urguado has no worries, with more skilled planting techniques, harvesting coffee cherries with the same maturity, and careful post-harvest treatment, finally make the Pacamara species of Pacamara estate shine! Won the 24 place in 2003, the seventh place in 2005, and won the runner-up in 2008, when I and Japan's Maruyama Coffee jointly awarded the runner-up batch.