Taste description and taste treatment of washed red Palmer Camara coffee beans

Taste description and taste treatment of washed red Palmer Camara coffee beans

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.

Pacamara bean shape is too large, in the treatment field for peeling and separation, often stuck in the holes or gaps of the machine, the machine must be adjusted from time to time to deal with separately. Due to the limited initial output of Pacamara, coupled with the rare fruits of large seeds in sa, most washing plants lack experience in handling large coffee fruits, let alone extra sieves with larger mesh to specially deal with Pacamara species.

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 cultivated in Guatemala, Mexico and other Central American regions.

The high degree of complexity is reflected in taste and aroma, with a clear sense of salty coffee in a single product for the first time, and before that, Yemeni mocha and Mantenin with a certain degree of roasting had a similar feeling.

Strong and slightly spicy aromas, sour, cedar, grapefruit, cinnamon, and a touch of scented tea.

But this tonality similar to the pungent pine flavor is shrouded in the sweetness and sour of the fruit and is rich in layers. Body is light, but smooth, with bright acidity and a citrus flavor.