Taste of Salvadoran Coffee with full Flavor A brief introduction to the flavor of manor producing area

In 1990, the cooperative "Sociedad Cooperativa Ahuasanta" was willing to deal with all his Pacamara species and signed a contract with him. Great progress was made only when Eduardo Francisco used ripe planting techniques to harvest mature coffee cherries and careful post-harvest treatment to make the Pacamara species of Pacamaral Manor shine brilliantly. It won 24th place in 2003, seventh place in 2005 and runner-up in 2008.

Country: El Salvador

Name of the manor: Pacamaral

Landowner: Eduardo Francisco de Jesus Castro Magana

Ranking: runner-up (2008 CoE Competition)

City: Apaneca, Ahuachapan

Production area: Apaneca-Ilamatepec Mountain Range, Canton Taltapanca, Apaneca.

Manor area: 35 hectares

Altitude: 1420 m

Annual rainfall: 2800 mm

Average annual temperature: 23C

Soil type: Loam

Shade tree: Mainly Ingas Sp. And copalchi.

Annual output: 800bag (60kg)

International evaluation score: 90.88

Wet treatment plant: Beneficio Los Ausoles, Coop. De Cafetaleros Los Ausoles.

The winning variety of this batch competition: Pacamara

Treatment: traditional washing, rear scaffolding in the sun

Cup test data:

Dry aroma: cream, spices, blackcurrant, black tea, vanilla, flower, cherry, chocolate, caramel, essential oils, tropical fruits

Wet fragrance: peach, caramel, apricot, vanilla, tea, berries, spices

Sipping: the entrance is clean, rich and full, the grease is good, body is quite thick, tropical fruits (mango, peach, plum, pineapple, apricot), berries are sweet and sour, floral, essential oil, sweet and cinnamon flavor, medium and low temperature body is more slippery and has top Assam black tea flavor, finish with Zhenguo chocolate, peach and spice sweet bring delicate flavor of tropical fruit at the same time, Eduardo Francisco bought Pacamaral coffee garden in 1984. To become the new master, he is determined to set out his own characteristics. His family has been engaged in coffee in the beautiful Apaneca's mountains since his grandfather's time. It has been more than a hundred years since. Pacamara is a new species developed by sa and produced by Pacas and elephant bean Maragogype. Eduardo found that this new species is not only big and beautiful in appearance, but also excellent in flavor and aroma under excellent local conditions. He decided to plant Pacamara and began to harvest. But found to be a hard task, because the initial harvest, the number of cherries is not enough, coupled with the washing plant in the peeling meat through the sieve, because the Pacamara bean shape is too large, must be dealt with separately leads to very low willingness, Eduardo must ask the washing field or even come down to help, at that time many washing plants have not yet ordered a large mesh screen, naturally do not want to deal with this kind of coffee cherries.