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Pakamara Coffee Pakamara Coffee Cultivated hybrid coffee varieties

Published: 2026-09-29 Author: World Gafei 👁 204 views

Last updated 2026-09-29 — Pakamala seeds are lustrous in color, full and rich in grains, slightly lower in density and hardness than ordinary beans. It is easy to overcook when baking with high fire, so it is necessary to adjust the time distribution of fire during baking, increase the baking time, and slow down the baking rhythm. When the beans are placed about 10 seconds after the first explosion, the surface wrinkles of the beans are basically unfolded, and the sourness is increased on the basis of retaining the sourness.

The species of Pacamara has clear color, plump and plump particles, and the density and hardness of beans are slightly lower than those of ordinary beans, so it is easy to overdo it when using high fire in baking, so it is necessary to adjust the time distribution of firepower and increase the baking time in the baking process. at the same time, slow down the baking rhythm, about 10 seconds after an explosion, the surface folds of beans are basically extended, and the thickness of alcohol is increased on the basis of retaining sour taste. Make the taste softer.

This coffee tastes dry with a spicy flavor, similar to cloves, with a wet aroma with a hint of jasmine and vanilla. The coffee is slightly sour, similar to berry acid, with a wine feeling in the mouth, sticky, mellow and clean as a whole, but with a slightly fermented taste, making it more wine-like as a whole.