Introduction:Pacamara is a classic hybrid coffee variety originating from El Salvador, resulting from a cross between Maragogype and Pacas. It combines intense fruity acidity with a rich body. This article begins with the Pacas family’s history in coffee cultivation, analyzes the breeding origins and genetic traits of Pacamara, and uses the small blueberry estate in Guatemala as a real-world example to help you understand its flavor profile and suitable pour over brewing methods—giving you a deeper insight into this highly acclaimed Central American coffee variety.
In the world of specialty coffee, if you’re looking for a bean variety that offers both distinct character and layered complexity, Pacamara (Pacamara) is certainly among the top choices. This variety, a cross between Maragogype (Maragogipe) and Pacas (Pacas), not only boasts large bean size but also exhibits bold and multi-dimensional flavors—with bright acidity, pronounced sweetness, and often clear fruit notes such as red berries and citrus. The latter part of the cup reveals a creamy, smooth texture, captivating many coffee enthusiasts.
Speaking of the origins of Pacamara, one must mention the Pacas family of El Salvador. As early as the 19th century, Jose Rosa Pacas purchased land in the Apaneca Lamatepec mountain region of the Santa Ana department to grow Bourbon coffee, establishing an inseparable bond between the family and coffee. To this day, the Pacas family has been passed down through five generations, with their business encompassing coffee cultivation, post-harvest processing, roasting, exporting, and education. They are a key driving force in El Salvador’s coffee industry. Pacamara is the result of a long-term breeding effort jointly undertaken by this family and El Salvador’s coffee research institute ISIC.
The Pacas variety was actually discovered as early as 1956 by Fernando Alberto Pacas on his family farm San Rafael in El Salvador, where he noticed that this particular coffee tree exhibited growth characteristics distinctly different from those of the surrounding varieties. Later, this variety was confirmed to be a natural mutation of Bourbon (Bourbon), characterized by shorter plants and shorter internodes—traits that allow for stable growth even under harsh weather conditions. It also demonstrates relatively strong disease resistance and impressive yield, which drew significant attention.
As for Maragogype, it is a natural mutation of Typica (Typica), renowned for its unusually large bean size. Although its per-unit yield is lower, it often possesses intense and distinctive flavor profiles. In 1958, ISIC initiated a breeding program with the goal of combining the strong adaptability of Pacas with the outstanding flavor characteristics of Maragogype, aiming to develop a new variety that is both stable and rich in flavor potential. After nearly thirty years of repeated trials and refinements, Pacamara was finally officially promoted in the late 1980s, becoming an important planting choice for coffee farms across much of Central America.
Take the small blueberry estate (El Morito) in Guatemala’s New Oriental region as an example. The estate’s coffee is grown at elevations between 1,550 and 1,800 meters and processed using the natural (sun-dried) method. The resulting Pacamara beans are classified as SHB (Strictly Hard Bean). Not only are the beans large and plump, but the high altitude and long growing period also allow them to accumulate rich flavor compounds. This bean variety often shows intense fruitiness in cupping, making it a popular choice for pour over enthusiasts looking to challenge their brewing skills.
If you want to brew Pacamara at home and bring out its layered profile, take the Hario V60 dripper as an example. The recommended parameters and steps are as follows: choose a medium-coarse grind, roughly equivalent to BG 5R (or approximately 80% extraction through a Chinese standard No. 20 sieve), set the water temperature to 90°C, and use a 1:15 coffee-to-water ratio to balance flavor extraction and mouthfeel.
For specific brewing steps, start by pouring 27 grams of hot water for a 30-second bloom to activate the aroma of the coffee grounds. Then proceed with a pulse pouring method: first pour up to 128 grams, wait for the water level to slightly drop, and then continue pouring up to 227 grams before stopping. Throughout the process, maintain steady water flow and control the pouring rhythm to avoid over-extraction due to too-fast pouring. Starting from the bloom, aim for a total brew time of around 1 minute and 50 seconds to fully highlight Pacamara’s fruity acidity and sweet flavor layers.
When brewed properly, this bean variety often presents a refreshing fruity acidity. The initial sip reveals bright acidic notes of green grape, lemon, and grapefruit, followed by mid-palate aromas of nuts and toasted biscuits. The finish leaves a hint of green tea aftertaste, accompanied by a smooth mouthfeel reminiscent of macadamia nuts and cream. The overall flavor profile is rich and well-balanced, making it an excellent choice for coffee drinkers who enjoy a combination of fruity brightness and body.
The above content is compiled by CoffeeHunters, a coffee news website.
