Pacas

Pacas is a natural mutation of the Bourbon variety, first identified in the Santa Ana region of El Salvador in 1949. Unlike many modern cultivars that are the result of laboratory hybridization, Pacas emerged spontaneously in the field. It is a dwarf variety, meaning the plant remains shorter than traditional Bourbon trees, which allows for higher planting density and easier management for coffee pickers.

The discovery of Pacas was a significant moment for Salvadoran coffee, as it provided a way to maintain the high cup quality associated with Bourbon while gaining the practical benefits of a smaller, more manageable tree. The variety is characterized by its short internodes and a distinct, slightly flattened cherry shape. It has since become one of the most important varieties in El Salvador and has been exported to other parts of Central America.

In terms of flavor, Pacas is frequently praised for its complexity and sweetness. It often exhibits the classic, balanced profile of a high-quality Bourbon, with notes of red fruit, citrus, and a creamy, lingering finish. Because it thrives at high altitudes, it is often used to produce high-scoring microlots that showcase the unique terroir of the region. It is a favorite among roasters who value the traditional, elegant characteristics of the Bourbon lineage.

Cultivation of Pacas requires attention to detail, as it shares some of the susceptibility to pests and diseases common to the Bourbon family. However, its ability to produce high-quality fruit in challenging, high-altitude environments makes it a preferred choice for many specialty coffee producers. It is a variety that rewards careful farm management with a cup that is both sophisticated and deeply satisfying.

For the coffee enthusiast, Pacas represents a bridge between traditional, heirloom-like quality and the practical needs of modern farming. It is a reminder that some of the best coffee varieties are not created in a lab, but are discovered through the keen observation of farmers who understand the nuances of their land. When you drink a coffee labeled as Pacas, you are often tasting the result of a long, proud history of coffee cultivation in El Salvador.