The Pacas Varietal is the result of a natural mutation of the Bourbon varietal and thus, Pacas beans have some similar taste characteristics as Bourbon beans. Pacas has a single-gene mutation that has resulted in its small and compact stature and consequently, allowing high yields. Pacas are capable of enduring tough climate conditions such as strong winds and are highly resistant to diseases.
Pacas coffees exhibits the following traits in its taste profile:
Pacas was first discovered in 1949 by the Pacas family on their farm in Santa Ana, El Salvador. It has far more productive seeds compared to its ancestor Bourbon. Furthermore, thanks to its dwarf-like stature, Pacas plants can be planted closely together leading to greater efficiency in farm space usage and higher yield. Today it accounts for about 25% of El Salvador’s coffee production.