It has a positive effect on coffee aroma. In 2005, the Salvadoran hybrid Pacamara swaggered at the coe, leaving many international cup testers confused and wondering how to grade it. Unexpectedly, this hybrid bean not only broke the boundaries of coffee, but also expanded the visibility of Salvadoran coffee.
Salvadoran fine coffee is concentrated in Santa Ana in the west and Charantan Nango volcanic rock producing areas in the northwest. Almost all of the top ten in the cup test in recent years come from these two producing areas. The altitude is about 900-1500 meters. Bourbon is the main one (accounting for 68%), followed by Pacas (accounting for 29%). Mixed Pacamara, Duraai and Kadura only account for 3%.
Pacas coffee is a Pacas coffee found in El Salvador in the 1950s.
Hybrids with giant bean Maragogype(sudden variant of tibica species found in Brazil).
Coffee trees are tall, with branches wider spaced than Pacas,
Dark green leaves with wavy edges
Cultivation is suitable for elevation 900~1500 meters,
The higher the planting landmark, the better the quality,
Because the harvest yield is not high, the cultivation amount is also very small.
El Salvador, Honduras, Nicaragua, etc. have state-owned cultivation.
There's yellow Pakamara.
