Flavor description of El Salvador Pacamara Coffee Bean

El Pacamara Coffee Bean Flavor Description Treatment Variety Origin

The wet aroma has obvious flower fragrance, soft acidity, similar to summer plum soup feeling, lemon and orange peel taste, in the mouth can obviously feel the mellow degree of coffee, and many Central and South American beans with obvious cocoa taste, after swallowing can obviously feel that sweet, long time do not go

El Salvador is tied with Mexico and Guatemala as the producer of Asa and Meldo, and is competing with other countries for the top one or two places in Central America. Highland origin, for the size of large coffee beans, fragrant taste mild. As in Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. There are three grades according to altitude: SHB (strictly high grown)= high ground, HEC (high grown central)= medium high ground, CS (central standard)= lowland; The best brand is Pipil, the Aztec-Mayan name for coffee, which has been recognized by the Organic Certified lnstitut eof America. Coffee from El Salvador is a specialty of Central America, where it is light, aromatic, pure and slightly acidic. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, with the higher the altitude, the better the coffee. The best brand is Pipil, the Aztec Mayan name for coffee, which has been approved by the Organic Certified Institute of America. Another rare coffee is Pakmara.

Pacamara beans are too large and often get stuck in holes or gaps in the machine during peeling and separation in the processing yard. The machine must be adjusted from time to time for separate processing. Due to the limited initial yield of Pakamara and the rarity of large fruits in Samoa, most washing plants lack experience in handling large coffee fruits, not to mention preparing extra large mesh screens to specifically handle Pakamara species, and naturally are reluctant to handle new species. The problem of post-harvest wet treatment was solved only when the Avasan Cooperative in 1990 showed goodwill and agreed to sign a contract with Ecuador. Ecuador has no worries, with more skilled planting techniques, harvesting coffee cherries with consistent maturity, and careful post-harvest treatment, finally let Pakamara seeds of Pakamara Estate shine! 24 in 2003, 7th in 2005 and runner-up in 2008. That year, it was me and Maruyama Coffee of Japan who jointly bid for this runner-up batch.