Guatemala Pacamara Coffee Bean Characteristics Flavor Description Grind Scale Production Region Variety Introduction

Guatemala Pacamara Coffee Bean Characteristics Flavor Description Grind Scale Production Region Variety Introduction

In the world of coffee, each producing country is divided into multiple producing areas, and there will be many manors in different producing areas. The coffee varieties and processing methods planted in the manors will be different, and the final coffee flavor will be different. Even the microclimate of the producing area is also ingeniously affecting the quality of coffee. However, the charm of coffee lies in this, every cup of good coffee has condensed the hard work and wisdom of coffee people, and it is precisely because of all this that coffee is endowed with complex and varied flavors.

Pakamara coffee is a hybrid of Pacas(a sudden variant of the Bourbon species) and Maragogype(a giant bean) found in El Salvador in the 1950s.

The coffee harvest lasts from November to March. All are hand-picked to harvest fresh coffee. Coffee cultivation in El Salvador is mostly smallholder, with farmers following traditional methods: almost 100 per cent shade cultivation. The coffee harvest lasts from November to March. All of them are hand-picked to harvest fresh coffee. Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. In recent years, almost all of the top ten in the cup test come from these two producing areas. The altitude is about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%). Mixed Pakamara, Duraai and Kadura only account for 3%.

Vivetnam fruit area, we have to introduce the star manor here-Injerto (El Injerto), the name of Injerto Manor is taken from the unique fruit name of Vivetnam fruit area "Injerto". The coffee tree species on the estate are quite diverse. Bourbon, Pacamara, Malagojipe and other varieties are cultivated here. It has an impressive record in the history of Guatemala COE: nine entries, six wins and three consecutive national championships from 2008 to 2010. A manor with such a record in the coffee world can be regarded as unprecedented, really admirable. Inchter is arguably the most respected estate in Guatemala.

Coffee cultivation at Inchter Estate began in 1900. With a total area of 720 hectares, 470 hectares of virgin forest are maintained in order to maintain a natural and precious microclimate. To prevent the microclimate of the entire estate from being affected by over-cultivation. Proper farming practices are used to protect soil nutrients so that soil quality does not deteriorate over time due to long-term cultivation, thereby maintaining an abundance of organic matter. In addition, the hardware facilities of the Inkert treatment plant are complete. Through orderly and scientific management, the quality of coffee in the later processing links is guaranteed. Inkert is also very careful in the planting of coffee trees, whether in harvesting, pruning, or fertilization, coffee trees are carefully cared for. The planting management of the whole estate has an advanced concept of win-win symbiosis with ecology. Inchter was certified by the Rainforest Alliance for this reason.