Panama · Variety
Pacamara Coffee from Panama
Pacamara is one of the defining varieties of Panamanian coffee. Panama grows coffee at 1,400–2,000 m across regions such as Boquete (Chiriquí), Volcán/Tierras Altas, Renacimiento, 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 Panamanian 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 Panama, where the harvest runs december – march and annual production is ≈100,000 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Balboa / Colón (canal ports).
In the cup, Panamanian Pacamara expresses both sides of its parentage: the variety contributes butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone, while Panama's terroir adds the character the origin is known for — geisha: jasmine, bergamot, papaya, tea-like clarity. Buyers comparing Pacamara across origins will find the Panamanian 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 |
| Panama growing altitude | 1,400–2,000 m |
| Harvest season | December – March |
| Disease resistance | Susceptible to rust |
| Bean size | Very large (screen 19–20 common) |
| Typical Panamanian cup | Geisha: jasmine, bergamot, papaya, tea-like clarity. Classic varieties: bright orange, honey, elegant balance from the same volcanic terroir. |
Related Panama regions
Pacamara Coffee from Panama — frequently asked questions
Where in Panama is Pacamara grown?
Primarily across Boquete (Chiriquí), Volcán/Tierras Altas, Renacimiento, at elevations of 1,400–2,000 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 Panamanian Pacamara taste like?
Expect the variety's core character — butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone — shaped by Panama's terroir toward geisha: jasmine, bergamot, papaya, tea-like clarity.
When is Pacamara from Panama available fresh?
The Panamanian harvest runs december – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Balboa / Colón (canal ports).
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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