Pacamara
Pacamara is known for its oversized bean and bold flavor contrasts, the most iconic specialty variety from El Salvador.
History
Pacamara was developed from 1958 by the Salvadoran Coffee Research Institute (ISIC) as a cross of Pacas and Maragogype, then selected for years before release in the 1980s. Its name combines the first letters of its parents: "Paca" + "Mara." Breeders wanted to combine Pacas's high yield and compact size with Maragogype's huge beans and refined flavor. The result is a variety with a striking personality that has repeatedly won the Cup of Excellence and become El Salvador's signature specialty coffee.
Appearance
- Huge beans: inherited from Maragogype, noticeably larger than typical Arabica
- Large leaves: broad, with bronze-tipped new growth
- Stature: shorter than Maragogype but taller than Pacas
Flavor Profile
Its flavor range is enormous, from florals to herbs:
- Tropical fruit: rich mango, pineapple and passion fruit
- Florals: delicate jasmine and orange blossom
- Creamy texture: rich and smooth
- Herbal spice: sometimes subtle herb, tobacco or spice notes — part of Pacamara's character
Pacamara is often called polarizing: when well processed it is stunningly complex, but at times herbal or savory, onion-like notes can dominate, so its reputation depends heavily on origin, processing and roasting.
Growing Information
- Altitude: 1,200–1,800 m
- Disease resistance: medium
- Yield: medium
- Challenge: not fully genetically stable; seed-grown offspring can show differing traits and require ongoing selection
Main Origins
El Salvador is its home, with plantings in Guatemala, Honduras, Nicaragua and Mexico.
Roasting and Brewing Tips
Pacamara's large beans need more time for heat to reach the core during roasting, and grind settings may need adjusting. Medium-light roasts brewed as pour-over show off its tropical fruit and florals — try 91–93°C water and a 1:15 ratio.