A brief introduction to the producing area of Pacamara Coffee Bean by description of Taste and Flavor
A brief introduction to the producing area of Pacamara Coffee Bean by description of Taste and Flavor
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.
Pakamara coffee is launched in Guatemala and Malakaz coffee is introduced in Nicaragua. The hybrid of Malakaz coffee Marago Rippi and Kaduai belongs to the large variety of No. 19 sieve and has a low yield. As a result, it was crossed with the high-yielding dwarf variety Kaduai, resulting in a variety with a mild floral and sour taste, as well as a taste known as complex and delicate in the wine category.
Paramara and Malakaz are both artificial hybrids, while Vera Sharapa and Villarobos found in Costa Rica are variants of the natural cross between Bourbon and Debra. Costa Rican coffee has a monotonous and sour impression, but these two kinds of coffee are sour but fruity. The coffee with proper sour taste also exudes a certain sweet taste, so the cup test score is quite high. Sour taste is divided into "good sour taste" and bad sour taste, and both kinds of coffee have "good sour taste".
Pacamara is a combination of El Salvador bourbon dwarf Pacas and elephant beans (pacas x Maragogype), with sour and sweet fruit, sometimes biscuit, sometimes fruit, good firmness and smoothness, suitable for eosinophiles, and the overall flavor is much better than that of elephant beans.
High viscosity, greasy feeling is its biggest feature, shallow baked acid is similar to green apple, very domineering, so some people can not adapt, but you can use slow stir-frying techniques to make the acid more round and smooth
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Introduction of differences in taste and flavor between sun-washed and semi-washed coffee
The difference between the taste of sun-washed coffee and semi-washed coffee is that the red fruit is dried directly and then forced to peel and peel. In this way, beans are often defective and not very beautiful. The appearance of the common foreign body or stone bean appearance of the sun-dried beans is more incomplete, and the flavor of the beans treated by this method is more complex, with the flavor of the sun, the fruit flavor is very strong, and the consistency is better than that of washing, but the bean phase.
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Flavor description of 90 + Fine Coffee beans Candle Mang Coffee introduction of varieties in eating area by taste treatment
Drima Zede means Best Approach in the local dialect. According to the information provided by the original factory, this Yega Xuefei is a series of tailor-made products based on 90 + years of experience. It is difficult to get a pure flavor in the ancient treatment of the sun, but Drima Zede is only hand-selected with the support of 90 + technology.
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