Flavor description of Pacamara Coffee Bean introduction of regional varieties produced by grinding scale treatment
Flavor description of Pacamara Coffee Bean introduction of regional varieties produced by grinding scale treatment
Savanna climate. The plain area belongs to the tropical rain forest climate and the mountain area belongs to the subtropical forest climate. The average annual temperature is 25-28 ℃. The annual precipitation is more than 1800 mm in mountain areas and about 1000 mm in coastal areas. The rainy season is from May to October.
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 origin of the variety
Pacamara is an artificial hybrid of Pacas and Maragogype, which was first bred by Salvadoran research institutions in the 1950s (mostly 1958). The new variety is considered to be the result of the pursuit of large grain Arabica species and inherits the good characters of the parent plant. Pacas, which has Bourbon lineage, is a native variety of El Salvador and inherits the excellent flavor of the ancient species of bourbon. It was first discovered in 1949. Maragogype is a variety of Typica that first appeared in Brazil. Because of its large bean body, it is known as "elephant bean" elephant bean.
Variety producing area
It was first cultivated by El Salvador and is still the main producing area in El Salvador. In addition, there are also many plants in Central and American countries, such as Nicaragua.
Variety flavor
Keywords: chocolate chocolate, high alcohol big body, balanced balance.
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