Nicaragua · Variety
Pacamara Coffee from Nicaragua
Pacamara is one of the defining varieties of Nicaraguan coffee. Nicaragua grows coffee at 1,100–1,700 m across regions such as Jinotega, Matagalpa, Nueva Segovia (Dipilto/Mozonte), 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 Nicaraguan 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 Nicaragua, where the harvest runs december – march and annual production is ≈2.5 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Corinto (Pacific).
In the cup, Nicaraguan Pacamara expresses both sides of its parentage: the variety contributes butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone, while Nicaragua's terroir adds the character the origin is known for — honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; nueva segovia lots add florals and complex stone fruit. Buyers comparing Pacamara across origins will find the Nicaraguan 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 |
| Nicaragua growing altitude | 1,100–1,700 m |
| Harvest season | December – March |
| Disease resistance | Susceptible to rust |
| Bean size | Very large (screen 19–20 common) |
| Typical Nicaraguan cup | Honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; Nueva Segovia lots add florals and complex stone fruit. |
Related Nicaragua regions
Pacamara Coffee from Nicaragua — frequently asked questions
Where in Nicaragua is Pacamara grown?
Primarily across Jinotega, Matagalpa, Nueva Segovia (Dipilto/Mozonte), 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 Nicaraguan Pacamara taste like?
Expect the variety's core character — butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone — shaped by Nicaragua's terroir toward honeyed sweetness, milk chocolate, soft red fruit, rounded citrus; nueva segovia lots add florals and complex stone fruit.
When is Pacamara from Nicaragua available fresh?
The Nicaraguan harvest runs december – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Corinto (Pacific).
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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