Coffee varietal


Found in several Central America countries like El Savador, Pacamara is a hybrid of the Pacas and Maragogype varietals. Pacamara plants are compact in stature (dwarf-like), making them wind-resistant and allows them to have high yield. Their large-sized beans also give them a superior quality in taste.

Pacamara coffee exhibits the following traits in its taste profile:

  • Medium to dense body, creamy textures
  • Vibrant, sweet acidity
  • Fruity and nutty aroma
  • Flavour notes: chocolatey, brown sugar, citrus

Pacamara was first discovered in El Salvador at the Salvadoran Institute for Coffee Research in 1958 through crossing the Pacas and Maragogype varietals.

The Pacas Varietal is the result of a natural mutation of the Bourbon varietal. Thus, Pacas beans have some similar taste characteristics as Bourbon beans. Pacas trees are short and have a compact stature. They are capable of enduring tough climate conditions such as strong winds and are highly resistant to diseases.

The Maragogype is the result of a natural mutation of the Typica varietal. Maragogype trees are tall, they have large leaves and they produce large coffee seeds which contribute to higher quality taste profiles.

Hence, PacaMara (named after the first 4 letters of Pacas and Maragogype) was created with the intention of obtaining the best of these two varietals.

Parent X
Parent Y
Brown Sugar
No items found.