Pacas
Pacas is a natural Bourbon mutation from El Salvador, known for its compact size, wind resistance, and clean sweet flavor.
History
Pacas was discovered in 1949 on the Pacas family estate in El Salvador — a single-gene natural mutation of Bourbon. Like Caturra, Pacas carries the dwarfism trait, but it evolved independently in a Central American environment.
Flavor Profile
Pacas retains Bourbon's quality genetics while expressing Central American terroir:
- Clean sweetness: pure honey and caramel-like natural sweetness
- Gentle acidity: round, non-aggressive citrus acid
- Chocolate: warm milk chocolate undertone
- Creamy texture: smooth mouthfeel with medium body
Growing Information
- Altitude: 1,000–1,800m
- Disease resistance: low to medium
- Yield: high (dwarf type with high planting density)
- Key traits: excellent wind resistance — highly suited to Central America's typhoon-prone climate
Relationship to Pacamara
Pacas is one of the two parent varieties of Pacamara. Pacamara = Pacas × Maragogype — combining Pacas's sweetness with the elephant bean's massive size.