Honduras · Variety
Pacamara Coffee from Honduras
Pacamara is one of the defining varieties of Honduran coffee. Honduras grows coffee at 1,100–1,700 m across regions such as Copán, Montecillos (Marcala), Opalaca, and Pacamara — a Arabica of Pacas × Maragogipe cross, bred in El Salvador (released 1958) — occupies an important place in that landscape. Its preferred range of 1,200–1,900 m aligns with what Honduran farms can offer, which is a large part of why the pairing works.
Agronomically, Pacamara brings a demanding but rewarding profile — susceptible to rust — with moderate yields on a compact (from pacas), huge leaves and fruit plant. In Honduras, where the harvest runs november – april and annual production is ≈5.5–6 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Puerto Cortés.
In the cup, Honduran Pacamara expresses both sides of its parentage: the variety contributes butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone, while Honduras's terroir adds the character the origin is known for — sweet caramel and red fruit, round body, gentle citric acidity; marcala lots add peach and floral lift, copán leans chocolate. Buyers comparing Pacamara across origins will find the Honduran expression distinct for exactly that reason.
Key facts
| Variety | Pacamara |
|---|---|
| Species | Arabica |
| Lineage | Pacas × Maragogipe cross, bred in El Salvador (released 1958) |
| Optimal altitude | 1,200–1,900 m |
| Honduras growing altitude | 1,100–1,700 m |
| Harvest season | November – April |
| Disease resistance | Susceptible to rust |
| Bean size | Very large (screen 19–20 common) |
| Typical Honduran cup | Sweet caramel and red fruit, round body, gentle citric acidity; Marcala lots add peach and floral lift, Copán leans chocolate. |
Related Honduras regions
Pacamara Coffee from Honduras — frequently asked questions
Where in Honduras is Pacamara grown?
Primarily across Copán, Montecillos (Marcala), Opalaca, at elevations of 1,100–1,700 m. The variety's preferred range of 1,200–1,900 m means the higher zones tend to produce the most expressive lots.
What does Honduran Pacamara taste like?
Expect the variety's core character — butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone — shaped by Honduras's terroir toward sweet caramel and red fruit, round body, gentle citric acidity; marcala lots add peach and floral lift, copán leans chocolate.
When is Pacamara from Honduras available fresh?
The Honduran harvest runs november – april; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Puerto Cortés.
Volcana Coffee exports high-grown Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — washed, natural, and honey processed, SGS-inspected, with full export documentation. Cup our origin against any in the world.
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