Introduction to the varieties of Pacamara Coffee Bean roasted in Guatemala
Pacamara is a combination of El Salvador bourbon dwarf Pacas and elephant beans (pacas x Maragogype), with sour and sweet fruit, sometimes biscuit, sometimes fruit, good firmness and smoothness, suitable for eosinophiles, and the overall flavor is much better than that of elephant beans.
High viscosity, greasy feeling is its biggest feature, shallow baked acid similar to green apples, very domineering, so some people can not adapt, but can use slow stir-frying techniques to make the acid more round and smooth.
The sweetness is similar to the creamy taste of biscuits, with changeable overall flavor and wide amplitude.
And this manor is located in the Vivette south fruit producing area. Guatemala's small territory has nine producing areas, which shows the complexity of its climate and geochemistry. Pacamara is a Bourbon hybrid alien with elephant bean genes, which is famous for its complex taste:
Blind test: the high degree of complexity is reflected in taste and aroma. For the first time, there is a clear sense of salty coffee in a single product, and before that, Yemeni mocha and Mantenin with a certain degree of roasting had a similar feeling. Strong and slightly spicy aromas, sour, cedar, grapefruit, cinnamon, and a touch of scented tea. But this tonality similar to the pungent pine flavor is shrouded in the sweetness and sour of the fruit and is rich in layers. Body is light, but smooth, with bright acidity and a citrus flavor.
In 2007, COE Pacamara almost made those cup testers at a loss. Richness and purity are the two pillars of COE. In this context, the score of this bean is very cool!
