Pakamara Green Coffee Bean Sample Flavor Description Taste Grind Scale Region Introduction

Taste description of Pacamara raw coffee beans an introduction to the production area of grinding scale

Coffee production in El Salvador. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit that the civil war brought to the country of El Salvador was that the farmers left their fields barren and failed to catch up with the most popular Katimo sun-exposed cultivation train in the past two decades, thus preserving the ancient varieties of bourbon and Tibica, that is to say, El Salvador still uses the most traditional shade planting methods.

It has a positive effect on the aroma of coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to score it. It was never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee.

The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand. Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. All the fresh coffee fruits are picked by hand.

Pacamara (Pacamara): the pedigree is very complex. It is a hybrid of the Tibika variety elephant bean and the bourbon variety Pacas. Huge beans, second only to elephant beans, is a rising star in El Salvador and a hybrid breed of high-quality coffee all over the world in the past two years. Won two ○○ seven Guatemala and Honduras [COE] double championships, but also arranged to host the top three awards in El Salvador. The name "Pacamara" is very good. It is a compound word of Pacas [Pacas] and elephant bean [Maragogepe]. Pacamara is an excellent variety produced by the Salvadoran Coffee Research Institute from 1957 to 1958. It was not until recent years that it became the darling of fine coffee.

It has a positive effect on the aroma of coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to score it. It was never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee.

I can't agree that Bezzera invented Espresso alone, although he was the first to try to use steam as a pressure to make a commercial coffee machine and created the Espresso culture that is currently made in the bar and injects coffee directly into the guest cup. However, the coffee brewed by this kind of coffee machine still does not have the delicious taste of Espresso and is full of Crema. This is mainly because Bezzera's coffee machine uses the steam produced when the water boils, which forms pressure in an airtight boiler and pushes hot water into the coffee powder in the shower head. In order to make steam, the whole boiler must be heated to boiling, causing hot water near the boiling point to burn the coffee powder, lose the aromatic oil hidden in the coffee powder, and extract the doubly bitter coffee. There are two main reasons why coffee brewed from Bezzera's machine cannot form Crema.