Introduction to the Manor production area of Pacamara Coffee Bean Grinding scale in El Salvador

Introduction to the Manor production area of Pacamara Coffee Bean Grinding scale in El Salvador

El Salvador boutique coffee is concentrated in the volcanic rock producing areas of Santa Ana in the west and Charantanan fruit in the northwest. The top 10 cup tests in recent years almost all come from these two producing areas, with an elevation of about 9-1500 meters, mainly bourbon (68%). Followed by Pacas (29%), mixed-race Pakamara, Dulaai and Kaddura accounted for only 3% of the civil war, which affected economic development. But ironically, the ancient coffee was preserved, and the situation was so chaotic that coffee producers in El Salvador failed to catch up with the renewal of coffee varieties in Central and South America.

El Salvador produces 100% Arabica coffee, of which 68% is Bourbon, Coffea arabica var. Bourbon), 29% Pacas, other varieties including Pacamara,Caturra, etc.

The Pacas variety, first discovered in El Salvador in 1949, is a natural hybrid between bourbon and Catura.

The variety Pacamara, which was artificially bred by pacas and maragogipe (or maragogype), was first bred in 1958 (1954). Pacamara species is a rare artificial breeding of excellent varieties, blue is better than blue, perfectly inheriting the advantages of the mother plant, both the excellent taste of pacas species, raw bean granules also inherited the large size of malagogipe. The Pacamara species is thought to be the result of the pursuit of large Arabica species.

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.