Grinding scale taste and flavor description of Pacamara coffee beans introduction to the characteristics of the manor area

Grinding scale taste and flavor description of Pacamara coffee beans introduction to the characteristics of the manor area

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.

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 is full of flavor, rich and changeable is rare in other varieties, for example, in addition to fruit and rich taste, but also with apricot, vanilla plants, tropical fruits, chocolate, sweet spices and other changes. But there is no better. Mature Pakamara coffee trees will show a gradual decline in yield or occasional unstable flavor, and have high requirements for soil and water and microclimate. When planted in inappropriate locations, they will be slightly less clean and have a bad wood smell. The owner of Santa Marie, the winner of the Excellence Cup in Honduras, has analyzed to me that bean bakers who like Pakamara should choose their products and estates carefully to avoid stepping on the mines of Pacamara the old bear.