Boutique coffee speciality coffee: Pacamara species of Chateau Siberia in El Salvador

When I think of Salvadoran coffee, I think of pacamara and spas, and this time I brought coffee from Siberia Estate, which is not spas, but pacamara.

El Salvador is a small country in Central America, close to Guatemala and Honduras. Like its two neighbors, El Salvador is also famous for producing high-quality coffee. El Salvador's more famous varieties are the natural variety of coffee found in El Salvador, pacamara (pacamara), pacamara is a series of Pacas and Maragogype(elephant bean), inherited the shape of the elephant bean, large size. Salvadoran coffee is known for its mild acidity, clean, sweet, and high alcohol content, both alone and in combination.

Siberia Estate is a historic farm located in Santa Ana province in northwestern El Salvador, where coffee has been grown since 1870.

[Siberia's sign hanging in the manor office area]

[Pakamara coffee grown in the estate]

[Tall Pakamara coffee beans]

[Cooked beans]

Drinking experience:

The wet aroma had a distinct floral fragrance, and the acidity was soft. After entering the mouth, it had a feeling similar to plum soup in summer, with lemon and orange peel flavors. In the mouth, one could clearly feel the mellow degree of coffee. Like many beans in Central and South America, there was a distinct cocoa flavor in the latter part. After swallowing, one could clearly feel that sweet taste, which would not go away for a long time.