Coffee review

A brief introduction to the treatment of flavor and taste characteristics of El Qomolangma coffee

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, El Salvador produces 100% Arabica coffee, of which 68% is Bourbon, Coffea arabica var. Bourbon), 29% Pacas, other varieties including Pacamara,Caturra, etc. The Pacas variety, first discovered in El Salvador in 1949, is a natural hybrid between bourbon and Catura. Pacamara varieties, pacas and maragog

El Salvador produces 100% Arabica coffee, of which 68% is Bourbon, Coffea arabica var. Bourbon), 29% Pacas, other varieties including Pacamara,Caturra, etc.

The Pacas variety, first discovered in El Salvador in 1949, is a natural hybrid between bourbon and Catura.

The variety Pacamara, which was artificially bred by pacas and maragogipe (or maragogype), was first bred in 1958 (1954). Pacamara species is a rare artificial breeding of excellent varieties, blue is better than blue, perfectly inheriting the advantages of the mother plant, both the excellent taste of pacas species, raw bean granules also inherited the large size of malagogipe. The Pacamara species is thought to be the result of the pursuit of large Arabica species.

Defect specification: 6 defects / 300g size specification: more than 18 mesh 95%

Pacamara, a variety of coffee trees, is a hybrid of Bourbon and giant beans.

Flowering period: April to May harvest time: December to March

Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the top one or two places in China and the United States with other countries. The highlands of origin are large coffee beans of all sizes, which are fragrant and mild in taste.

Like Guatemala and Costa Rica, coffee in El Salvador is graded according to altitude. The higher the altitude, the better the coffee. It is divided into three grades according to elevation: SHB (strictlyhighgrown) = highlands, HEC (highgrowncentral) = mid-highlands, and CS (centralstandard) = lowlands. The best brand is Pipil, which is what the Aztec-Mayan (Aztec-Mayan) called coffee, which has been recognized by the American Organic Certification Society (OrganicCertifiedlnstituteofAmerica).

Medium and shallow baking, warm and gentle, smooth entrance, sour and sweet mellow thickness are very regular, and do not have too prominent flavor characteristics, so do not leave too much impression. But the flavor of tanning El Salvador becomes very recognizable and amazing. After grinding, the dry aroma gives off a pleasant tropical fruit aroma, followed by steaming, extraction, and until the end, a steady stream of jackfruit aroma. As soon as the extraction was over, I couldn't wait to take a sip, strawberry, brown sugar, faint spice, and then two more sips.

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