Introduction to the varieties of El Salvador Pacamara Coffee Bean
El Pacamara Coffee Bean Characteristics Flavor Description Taste Manor Variety Introduction
Coffee Grading
According to altitude, the highest is SHG: ( 1 feet = 0.3048 meters)
SHG, strictly high grown, above 3950 feet (about 1200m);
HG， high grown， more than 2950 feet (about 899m);
CS， central standard， 1960 feet (about 597m) above.
coffee outlet
Raw beans are exported throughout the year and stored in warehouses in the form of shelled beans.
coffee producing areas
Coffee is produced in seven of the country's 14 departments, with chalatenango and santa ana the most numerous
Over 90% of the estate is planted with the Pacamara variety, first developed by Salvadoran researchers in 1958. Pacamara species is a rare excellent variety under artificial breeding. Green is better than blue. It perfectly inherits the advantages of the mother plant. It has the excellent taste of Pacas species. The raw bean particles inherit the big size of Maragogipe. The bean body is at least 70%-80% larger than that of elephant bean, 100% larger than 17 meshes, and 90% larger than 18 meshes. The average length of beans is 1.03 cm (generally about 0.8-0.85 cm). The average width of beans is 0.71 cm (generally about 0.6-0.65 cm). The thickness is 0.37 cm. The beans are full and round. This variety is characterized by its lively acidity, sometimes biscuit flavor, sometimes fruit flavor, excellent thickness and grease feeling. Best quality from El Salvador and Guatemala Overall, Salvadoran coffee inherits the mild qualities of Central American coffee, overall soft, slightly sour, with a nice sweetness. At the same time, it has its own characteristics: aromatic taste slightly sour, very soft; pure without impurities, taste balance is excellent; smooth feeling like cream chocolate is impressive; coffee in the mouth that kind of dense feeling makes coffee have a deep taste, long aftertaste
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