Arabica · Coffee Variety
Pacas
Pacas is El Salvador's gift to Central American coffee: a compact Bourbon mutation (the same dwarfing mechanism as Caturra) discovered in Santa Ana in 1949. The shorter stature allows dense planting and easier picking while keeping Bourbon's sweet, balanced cup.
It spread through El Salvador and Honduras, where — on high farms like those of Santa Bárbara mountain — Pacas has produced some of the region's most electrifying competition lots, revealing aromatic potential well beyond its humble workhorse reputation. It is also a parent of Pacamara.
Pacas at a glance
| Species | Arabica |
|---|---|
| Lineage | Natural dwarf mutation of Bourbon found on the Pacas family farm, El Salvador, 1949 |
| Plant stature | Compact (dwarf), dense secondary branching |
| Yield potential | Medium-high |
| Disease resistance | Susceptible to rust; tolerant of wind and drought stress |
| Optimal altitude | 1,200–1,900 m |
| Bean size | Medium |
| Cup profile | Sweet red fruit and honey with bright acidity; tropical-fruit intensity at extreme altitude |
Where Pacas is grown
Pacas — frequently asked questions
What is the relationship between Pacas and Pacamara?
Pacas is one parent: Salvadoran breeders crossed it with the giant-bean Maragogipe in 1958 to create Pacamara — combining compact stature with dramatic bean size and cup complexity.
Why do Santa Bárbara Pacas lots cup so distinctively?
Cool, misty lake-mountain microclimates slow ripening to the extreme, unlocking tropical-fruit aromatics from a variety that elsewhere cups as a solid, sweet Bourbon type.
How does Pacas differ from Caturra?
Both are dwarf Bourbon mutations discovered independently — Caturra in Brazil, Pacas in El Salvador. They perform similarly, with Pacas showing slightly better stress tolerance in Central American conditions.
Sourcing Pacas? 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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