Introduction:Pacamara is a high-quality coffee variety bred by El Salvador’s coffee research institute through the crossbreeding of Pacas and Maragogipe. It combines both resilience and large bean size. This article will delve into the historical background of its breeding and promotion, analyze its unique flavor profile — including a creamy texture, elegant acidity, and chocolatey sweetness — and detail its botanical characteristics to help coffee enthusiasts fully grasp the cultivation and tasting essentials of this well-known Central and South American variety.
Pacamara is a specialty coffee variety from El Salvador, developed in 1958 by the country’s coffee research institute ISIC through the crossbreeding of Pacas and Maragogipe. This variety successfully combines the compact, disease-resistant traits of Pacas with the large beans and rich flavors of Maragogipe, making it an outstanding bean with both stable yield and excellent cup quality.
The discovery of the Pacas variety dates back to 1956, when Fernando Alberto Pacas found a coffee tree on his San Rafael farm in the Apaneca Lamatepec mountain region of El Salvador that was distinctly different from the surrounding plants. Subsequent research confirmed it to be a natural mutation of Bourbon, characterized by a shorter tree stature, shorter internodes, and denser foliage. It was more resistant to harsh weather, exhibited strong disease resistance, and offered stable yields.
Maragogipe, on the other hand, is another natural variant of Typica, renowned for its exceptionally large beans and seeds. Although its yield per plant is relatively low, the coffee it produces often boasts intense and complex flavors, making it highly favored by some coffee enthusiasts. Breeders at ISIC crossed these two varieties in hopes of combining their strengths, and in 1958, they successfully developed Pacamara. Its name is derived from the English prefixes of Pacas and Maragogipe.
The journey of Pacamara from the laboratory to commercial cultivation was a long one, and it wasn’t until the late 1980s that it gradually began to be promoted in El Salvador and surrounding producing regions. The breeding process took over thirty years, demonstrating the researchers’ dedication and expertise in variety improvement.
In terms of flavor, Pacamara exhibits a highly layered profile. When brewed, it often emits a rich aroma, with a full-bodied mouthfeel that is smooth like fresh cream upon entry. The acidity is delicate and elegant, often accompanied by distinct notes of chocolate and caramelized sugar. The finish can bring out the brightness and sweetness of citrus, red berries, and stone fruits. The overall flavor profile is rich and balanced, making it particularly suitable for pour over or drip brewing methods to highlight its intricate layers.
From a botanical perspective, Pacamara is a medium-sized tree with relatively thick leaves, short internodes, and broad leaf surfaces, which contribute to efficient photosynthesis and overall growth stability. Its cherries are oval-shaped with slight surface bumps, and the seeds are large and oval, noticeably bigger than those of typical Arabica varieties — hence the “Maragogipe” (meaning Elephant Bean) part of its name.
In terms of cultivation, since Pacamara combines the resilience of Pacas with the large fruit traits of Maragogipe, it is relatively adaptable to various altitudes and microclimates, but performs best at mid-elevations (around 1,200 to 1,600 meters), where its flavor potential can be fully realized. During cultivation, proper shading and nutrient management are essential, especially during the fruit expansion stage, ensuring stable water supply to avoid fruit cracking or flavor dilution.
Pacamara is currently mainly grown in El Salvador and is gradually expanding to other high-altitude regions in Central America such as Guatemala and Honduras. Guatemalan-grown Pacamara, in particular, has received strong market acclaim for its clear fruity notes and rich body. It has repeatedly achieved excellent results in international evaluations and has become one of the flagship varieties in many specialty coffee farms.
The above content is compiled by CoffeeHunters, a coffee news website.
