What is the Pacas coffee variety?

The Pacas variety is a cornerstone of Salvadoran coffee agriculture, representing a fascinating intersection of natural genetics and agricultural innovation. Discovered in 1949 on the farm of the Pacas family in the Santa Ana region, this variety is a natural mutation of the classic Bourbon cultivar. A single-gene mutation causes the plant to exhibit a dwarf or compact growth habit, distinguishing it from the taller, traditional Bourbon trees.

In practice, this compact stature is the variety's primary virtue for farmers. Because the trees are smaller, they can be planted at higher densities, significantly increasing the total fruit production per hectare. This efficiency made it a popular choice for producers looking to maximize output without sacrificing the high-quality flavor profile that Bourbon is famous for. It shares a similar genetic lineage with other well-known dwarf mutations like Caturra in Brazil and Villa Sarchi in Costa Rica.

Beyond its productivity, Pacas is celebrated for its cup quality, often exhibiting bright acidity and a clean, sweet profile that appeals to specialty coffee drinkers. However, the variety is not without its challenges. Like many Bourbon-derived cultivars, it is highly susceptible to coffee leaf rust, a persistent threat that requires careful farm management and disease control strategies to mitigate.

Perhaps most famously, the Pacas variety served as one of the two parents—alongside the large-seeded Maragogipe—for the creation of the Pacamara hybrid. Developed by the Salvadoran Institute for Coffee Research, this intentional crossbreeding aimed to combine the high yield and compact size of the Pacas plant with the exceptional bean size and complex flavor characteristics of the Maragogipe. Today, Pacas remains a vital part of the genetic diversity in Central American coffee, offering a reliable and high-quality option for farmers and roasters alike.