Sweet Pacamara - medium body
Historians claim that coffee was transferred from the Caribbean to El Salvador in 1740. El Salvador is recognized a keeper of heirloom varietals (mutation of the original coffee from Ethiopia and Jemen), with 68% of its coffee area grown to Bourbon, a Heirloom mutation from Réunion island around 1700, and 30% of Pacas variety, a natural Bourbon mutation, discovered in 1949.
The breeding of the Pacamara hybrid was masterminded inside the Genetics Depart-ment of the Salvadoran Institute for Coffee Research (ISIC) back in 1958, artificially cross-ing the Pacas (a natural mutation of Bourbon that appeared in El Salvador in 1949) and Red Maragogype (a mutation of Typica from Brazil) varietals at their fourth generation. After some 30 years evaluating, the ISIC began distributing the fifth generation of this particular hybrid to coffee growers.
Pacamara-coffeebeans are three to four times larger than regular coffee beans. The coffee is nicely medium-bodied. The flavor heavily depends on the roasting technique as large beans are tricky roasters. We at Vee s prefer a gentle but longer lasting roast. Vee s Sweet Pacamara develops fruity aroma of ripe oranges, brown sugar, caramel and sweet chocolate.
Vee s Sweet Pacamara can be prepared as coffee or as a mild Espresso with a natural fruity sweetness enhanced by chocolate overtones.
Best for: Filter coffee, Espresso, Cappuccino, Latte Macchiato