Pacamara Variety

The Pacamara variety is a fascinating hybrid that has gained significant acclaim in the specialty coffee world. Developed in El Salvador in 1958 by the Salvadoran Institute of Coffee Research (ISIC), it is the result of a cross between the Pacas variety—a natural mutation of Bourbon—and the Maragogype variety, which is known for its exceptionally large 'elephant' beans. The goal of this breeding program was to combine the high-quality, compact growth habit of Pacas with the impressive bean size of Maragogype.

What is the Pacamara variety like in the field? It is known for being somewhat unstable, meaning the plants do not always breed true from one generation to the next, which can make it a challenging variety for farmers to manage. Furthermore, it is highly susceptible to Coffee Leaf Rust and Ojo de Gallo disease. Despite these agronomic difficulties, it remains a favorite in high-altitude regions, particularly in El Salvador, where it frequently dominates Cup of Excellence competitions.

For coffee drinkers, the Pacamara variety is often synonymous with complexity. Because of its genetic heritage, the beans are physically large and dense, which can influence how they are roasted and brewed. The flavor profile is often described as intense, with a wide range of potential notes including herbal, floral, and deep fruit characteristics. It is a variety that rewards careful processing and precise roasting, often yielding a cup that is distinct from more common Bourbon or Typica lineages.

In practice, Pacamara is a 'connoisseur's coffee.' When you encounter it on a menu, you can expect a unique sensory experience that often leans toward the experimental or highly nuanced. Because the variety is not homogeneous, the specific flavor profile can vary significantly depending on the farm and the processing method used. It is a testament to the diversity of Arabica and the ongoing efforts of producers to cultivate varieties that push the boundaries of what coffee can taste like.