Category: กาแฟ
Pacamara 起源于萨尔瓦多，由当地的 Pacas 品种与 Maragogipe 品种杂交而成，后者以其大种子和果味特征而闻名。这种独特的杂交品种在该国与杯测品质同义。这款咖啡采用蜜处理法，即在去除樱桃果皮后，种子在保留其甜美、粘稠的果胶的情况下进行干燥。这种处理方法凸显了该品种的水果风味，使得杯中风味以红糖甜味为基础，并在冷却时展现出多汁的热带水果层次。
The beans are massive—bigger than any I've brewed—and the cross with Maragogipe really shows in the cup, giving it a fruity brightness that lingers nicely. Took a couple of tries to dial in the grind, but once I did, the honey sweetness came through perfectly.
The honey process really lets the Pacamara’s fruity side shine through, and the cup is noticeably sweet without any added sugar. I brewed it as a pour-over and the body felt silky, exactly what I hoped for from a cross with Maragogipe.
The beans are impressively large, which is what drew me in, but the honey process didn't translate into a cup that felt very distinct. It's a decent, smooth coffee, though I'd probably grab something else next time if I'm chasing that fruity note.
