Arabica · Coffee Variety
Pacamara
Pacamara is El Salvador's flagship cross: Pacas (a compact Bourbon mutation) with Maragogipe (the giant-beaned Typica mutation). The result is an enormous bean — among the largest in commerce — carrying a boldly expressive cup that swings from butterscotch and chocolate to herbal, savory, and citrus complexity.
It divides cuppers by design: at its best it wins Cup of Excellence auctions in El Salvador, Guatemala, and Nicaragua; picked unevenly it can read oniony. That volatility, plus rust susceptibility, keeps it a specialist's variety — and keeps well-executed lots in high demand.
Pacamara at a glance
| Species | Arabica |
|---|---|
| Lineage | Pacas × Maragogipe cross, bred in El Salvador (released 1958) |
| Plant stature | Compact (from Pacas), huge leaves and fruit |
| Yield potential | Moderate |
| Disease resistance | Susceptible to rust |
| Optimal altitude | 1,200–1,900 m |
| Bean size | Very large (screen 19–20 common) |
| Cup profile | Butterscotch, chocolate, bright citrus, distinctive herbal-savory undertone |
Where Pacamara is grown
Pacamara — frequently asked questions
Why are Pacamara beans so large?
It inherits the maragogipe 'elephant bean' gene from its Maragogipe parent. Beans commonly hold screen 19–20, which also means roasters must adjust charge temperatures to develop the dense seed evenly.
Is Pacamara good for espresso?
Excellent when sweet lots are used — the butterscotch body carries milk well — but its herbal register can turn sharp under fast roasts. Most roasters develop it slightly slower than similarly dense varieties.
Where does Pacamara perform best?
High-altitude El Salvador (its home), Guatemala's volcanic slopes, and Nicaragua's Nueva Segovia, where it is a repeat Cup of Excellence winner.
Sourcing Pacamara? Volcana Coffee grows and exports high-altitude Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — with SGS-inspected quality and full export documentation.
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