Taste characteristics of Pacamara coffee beans steps for tasting coffee
Taste characteristics of Pacamara coffee beans steps for tasting coffee
Pacamara is another example of making a name for itself through COE events. In the 90s of the 20th century, some farmers in the Chalatenango producing area of South Song in Charat, El Salvador began to grow Pracamara. In 2006, a farm in this producing area took part in the competition with Pacamara and got the second place. In 2007, a number of farms in the same production area took part in the competition with Pacamara and won the first, third and fourth places. The brilliant achievements made Pacamara win attention.
In El Salvador, the coffee beans rich in the Kuskabapa region are the best, slightly lighter, fragrant, pure and slightly sour. Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude, and the higher the altitude, the better the coffee. The best brand is Pip, whose quality has been recognized by the American Organic Certification Society. Another rare coffee is Parkmara, a hybrid of Pacas coffee and Marago Rippi coffee, best produced in western El Salvador, adjacent to Santa Ana, which is close to the border with Guatemala. Parkmara coffee is full-grained, but not very fragrant.
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 of "Pacamara" is very good. It is a compound word of Pacas [Pacas] and elephant bean [Maragogepe].
From the Santa Barbara producing area of Zipa Camara (Pacamara). Pacamara is a hybrid of Maragogype (Ironka variety, Malago Gippe, also known as elephant bean) and Pacas (bourbon variety, Pacas). It inherits the large-grain bean shape of Maragogype and is recognized as one of the top boutique coffee beans in the world. Except for Honduras, it is widely grown in Guatemala, Mexico and other Central American regions.
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