Characteristics of taste and flavor of Pacamara coffee beans grinding scale taste producing area
The climatic environment brought by the ultra-high altitude of 1500 to 1800 meters, as well as sufficient rainfall, slow down the growth rate of coffee trees, make the flavor more rich, and the sweetness soar. It also carries the fresh acidity and delicate sweetness of the fruit.
Variety producing area
It was first cultivated by El Salvador and is still the main producing area in El Salvador. In addition, there are also many plants in Central and American countries, such as Nicaragua.
Variety flavor
Keywords: chocolate chocolate, high alcohol big body, balanced balance.
It has a positive effect on the aroma of coffee. In 2005, the Salvadoran mixed-race Pacamara boasted in coe, which confused many international cup testers and did not know how to score it. It was never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee.
Aroma: bright scent of flowers
Alcohol thickness: medium to high alcohol thickness, with cream characteristics
Acidity: medium to high bright and comfortable acidity
Flavor: very complex, with different flavor characteristics: chocolate, cloves, cinnamon, vanilla, berries
Huigan: pleasant, long-lasting, with some sweetness
