Salvadoran Coffee Bean Brand Recommendations - Rich and Diverse Flavor Profile of Pacamara Coffee Beans

FrontStreet Coffee - Introduction to Salvadoran Coffee

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Salvadoran coffee, along with Mexican and Guatemalan coffee, ranks among the production countries of the Arabica-Mild group, and is competing with other countries for the top one or two positions in Central America. Coffee from highland regions consists of uniformly sized large coffee beans with a rich and mild flavor profile. Like Guatemala and Costa Rica, Salvadoran coffee is graded by altitude - the higher the altitude, the better the coffee. According to elevation, it is divided into three grades: SHB (strictly high grown) = highland, HEC (high grown central) = mid-highland, CS (central standard) = lowland.

Salvadoran specialty coffee is concentrated in the Santa Ana volcanic region in the west and the Chalatenango volcanic region in the northwest. In recent years, the top ten in cupping competitions have almost all come from these two regions, with altitudes of approximately 900-1,500 meters. Bourbon is the main variety (accounting for 68%), followed by Pacas (29%), while hybrid Pacamara, Durrae, and Caturra only account for 3%.

The flavor profile of Salvadoran coffee beans is enhanced by washed processing, which results in cleaner flavors with bright acidity and aroma. Washed processing is also synonymous with high-end coffee today, with a history of over two hundred years. Therefore, the coffee has superior quality, entering the mouth as smooth as milk chocolate, accompanied by nutty and honey notes. It's best enjoyed with a dessert - this combination elevates the coffee to an ethereal experience.

Pacamara coffee is a hybrid variety discovered in El Salvador in the 1950s, created by crossing Pacas (a natural mutation of Bourbon) with the large-bean Maragogype (Elephant Bean).

It was first cultivated by Salvadoran researchers in 1958. Pacamara is an excellent variety rarely achieved through artificial selection, surpassing its parent varieties. It perfectly inherits the advantages of its parent plants, combining the excellent flavor profile of Pacas with the large bean size of Maragogipe. The beans are at least 70-80% the size of Elephant Beans, with 100% reaching 17 screen size and 90% reaching 18 screen size. The average bean length is 1.03 cm (compared to 0.8-0.85 cm for regular beans), average width is 0.71 cm (compared to 0.6-0.65 cm for regular beans), with a thickness of 0.37 cm, resulting in full, round beans.

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

Knowledge point: El Salvador is the smallest country in Central America by area, but one of the most efficient coffee-producing countries in the world.

Summary

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