What Are El Salvador Coffee Varieties? A Brief Introduction to the Taste and Flavor of Pour-Over El Salvador Coffee

FrontStreet Coffee's Brew Record: El Salvador Santa Elena Estate Washed Pacamara

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Pacamara Variety Introduction

The Pacamara variety is a cultivated hybrid of Pacas and Maragogipe. It was first cultivated by Salvadoran researchers in 1958.

Pacamara is an excellent variety rarely achieved through artificial selection, surpassing its parent plants. It perfectly inherits the advantages of both parent varieties - possessing the outstanding flavor profile of the Pacas variety while inheriting the large bean size of Maragogipe. Pacamara beans have an average length of 1.03 centimeters (typical beans are approximately 0.8-0.85 cm) and an average width of 0.71 centimeters (typical beans are approximately 0.6-0.65 cm), with 90% of beans measuring above 18 screen size, featuring full and round shapes.

(Comparison between Pacamara and Bourbon Typica)

The most distinctive characteristic of Pacamara is its lively and sophisticated acidity, sometimes revealing biscuit aromas, other times fruit flavors, with excellent body and mouthfeel. The best quality Pacamara comes from El Salvador and Guatemala.

El Salvador Coffee Region

El Salvador's specialty coffee is concentrated in the Santa Ana region in the west and the volcanic rock-producing area of Chalatenango in the northwest. Its flavor profile inherits the mild quality of Central American coffee, characterized by overall smoothness, subtle acidity, and pleasant sweetness.

Like its neighbors Guatemala and Costa Rica, El Salvador also grades coffee according to altitude, which means the higher the altitude, the better the coffee. Coffee is classified into three grades based on elevation: SHG (Strictly High Grown) = above 1200 meters highland, HG (High Grown) = above 900 meters mid-highland, CS (Central Standard) = above 600 meters lowland.

El Salvador Santa Elena Estate Washed Pacamara

Altitude: 1620-1730m

Variety: Pacamara

Processing Method: Washed

Flavor Notes: Berries, lemon, floral and fruity aromas

Parameters: Grind size BG 6s (58% pass-through rate on China standard #20 sieve), water temperature 90°C, coffee-to-water ratio 1:15

Brewing Method: Bloom with 27g of water for 30 seconds, pour to 128g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop the pour. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from the beginning of blooming) Extraction time is 1 minute 50 seconds.

Tasting Notes: The aroma reveals fresh fruity acidity. The initial taste presents acidity notes of green grapes, lemon, and grapefruit. The middle section brings out nutty and biscuit aromas, while the finish has a green tea sensation. The aftertaste features macadamia and cream notes, with rich flavor layers.

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