Category: 咖啡
Pacamara 源自薩爾瓦多，由當地 Pacas 品種與 Maragogipe 品種（以其大顆種子及水果風味而聞名）雜交而成。這種獨特的雜交品種在該國象徵著杯測品質。這款咖啡採用蜜處理法，即在去除果皮後，種子連同其甜美、黏稠的果膠層一同乾燥。此處理法凸顯了該品種的水果調性，沖煮出的咖啡帶有紅糖甜味，並在降溫時展現出多層次的熱帶水果風味。
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.
