Volcán & Tierras Altas · Variety
Pacamara in Volcán & Tierras Altas
Volcán & Tierras Altas is known for barú's western face — geisha excellence beyond boquete's fame, and Pacamara is one of the varieties behind that reputation. The region's farms sit at 1,300–2,000 m — Pacamara's preferred range is 1,200–1,900 m — and harvest runs december – march, the window in which the variety's character is decided in the field.
Pacamara brings its own agronomic personality to Volcán & Tierras Altas: a compact (from pacas), huge leaves and fruit plant with moderate yield potential, and disease behavior best summarized as susceptible to rust. Regional processing leans on washed, natural, honey, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Volcán & Tierras Altas's expression stands apart: the variety contributes butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone, while the regional cup runs toward stone fruit, florals, and layered sweetness rivaling boquete; pacamara lots add savory-sweet complexity. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Volcán & Tierras Altas |
|---|---|
| Country | Panama |
| Region altitude | 1,300–2,000 m |
| Variety optimal altitude | 1,200–1,900 m |
| Harvest | December – March |
| Species | Arabica |
| Lineage | Pacas × Maragogipe cross, bred in El Salvador (released 1958) |
| Disease resistance | Susceptible to rust |
| Regional cup profile | Stone fruit, florals, and layered sweetness rivaling Boquete; Pacamara lots add savory-sweet complexity. |
Pacamara in Volcán & Tierras Altas — frequently asked questions
Does Pacamara grow well in Volcán & Tierras Altas?
Yes — the region's 1,300–2,000 m range overlaps the variety's preferred 1,200–1,900 m, and local processing traditions (washed, natural, honey) suit its characteristics. It is one of the varieties Volcán & Tierras Altas is known for.
What does Volcán & Tierras Altas Pacamara taste like?
Expect butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone, expressed through the region's typical character: stone fruit, florals, and layered sweetness rivaling boquete; pacamara lots add savory-sweet complexity.
When is Pacamara from Volcán & Tierras Altas harvested?
The regional harvest runs december – march; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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