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Raw beans come from the famous coffee processing farm of J.Hill & Cia in Central America, which has a history of more than a century, including the most popular bourbon Bourbon and Central American C.O.E. Often winning champion bean-- Pacamara Pacamara
San Pedro Gourmet San Pedro Manor
Guojia: Salvadoran coffee | El Salvador
Place of origin: Santa Ana Volcano | Santa Ana Volcano
Treatment: washing Lavado
Height: 1450m (SHG)
Bean species: bourbon Bourbon
Wind: caramel, lemon, black sugar, citrus, cream, fruity at the bottom of the cup.
Salvadoran coffee San Pedro
Variety Pacas honey treatment
Palate reference: floral and caramel aromas, grapes and berries, light green apples and lemons, mild and mellow overall flavor.
Country: Salvadoran coffee (Salvador)
Origin: San Pedro (San Pedro)-HiU Project
Variety: Pacas (Pacas) altitude: about 1250 Murray 1500 meters
Grade: SHG (Strictly High Grown)
Treatment process: honey treatment (Honey process)
Explanation: the Pacas variety originated from the bourbon variety in El Salvador. Salvadoran coffee farmer-Pacas chose the high-capacity San Ramon bourbon (San Ramon Bourbon) variety to grow, and in 1949 found that its yield was higher than that of the same kind of coffee tree, so he asked a professor at the University of Florida to identify it as a genetic mutation in the bourbon variety, so he named the new variety after the farm "Pacas". Pacas (Pacas) plays an important role in variety improvement because of its good quality, while in El Salvador, 68% are bourbon varieties, 29% are Pacas, and the remaining 3% are Kaddura (Caturra) and Catuai Pacamara (Pacamara).
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