Pacas

The Pacas variety is a natural mutation of the Bourbon cultivar, first identified in 1949 on the San Rafael farm in the Santa Ana region of El Salvador. The variety is named after the Pacas family, who owned the farm where the mutation was discovered. Genetically, Pacas is characterized by a single-gene mutation that results in a dwarf or compact growth habit, a trait it shares with other Bourbon-derived mutations like Caturra and Villa Sarchi. This compact stature allows farmers to plant trees at higher densities, which can lead to higher yields per hectare compared to traditional, taller Bourbon plants.

In the field, the Pacas plant is easily distinguished by its shorter height and dense foliage. Because of its manageable size, it is often easier for laborers to harvest, which can improve efficiency during the picking season. However, like many varieties derived from the Bourbon lineage, Pacas is known to be susceptible to major coffee pests and diseases, including coffee leaf rust. This vulnerability requires careful farm management and often necessitates robust agricultural practices to maintain plant health and productivity.

Following its discovery, the Salvadoran Institute of Coffee Research (ISIC) recognized the potential of the variety and launched a selective breeding program in 1960 to further refine its traits. This work helped stabilize the variety and solidified its role as a cornerstone of Central American coffee production. Its success in the region led to its widespread adoption, as producers sought varieties that balanced the classic, high-quality flavor profile of Bourbon with the practical benefits of a dwarf plant.

Perhaps the most enduring legacy of the Pacas variety is its role in the development of new cultivars. In 1958, researchers at the ISIC crossed Pacas with the large-bean Maragogipe variety to create the Pacamara hybrid. This intentional breeding program aimed to combine the compact, high-yielding nature of Pacas with the impressive bean size and distinct cup quality of Maragogipe. Today, Pacamara is one of the most recognized specialty coffee varieties, and its existence is directly tied to the genetic foundation provided by Pacas.

In the cup, Pacas is highly regarded for maintaining the balanced, pleasant acidity and sweetness characteristic of its Bourbon ancestor. Because it is a direct mutation, it does not typically exhibit the radical flavor shifts seen in some artificial hybrids, making it a reliable choice for roasters who value the classic profile of high-quality Arabica. Its versatility in processing—performing well as both a washed and natural coffee—has kept it relevant in the specialty market for decades.

Producers continue to choose Pacas today because it offers a proven track record of performance in the specific microclimates of Central America. While newer, disease-resistant hybrids are constantly being introduced to the market, the combination of manageable plant architecture, high productivity, and consistent cup quality ensures that Pacas remains a staple in the portfolios of many high-altitude farms. It stands as a testament to the value of natural mutations in the history of coffee breeding and the ongoing effort to optimize coffee production for both the farmer and the consumer.