Pacamara Coffee Beans

Pacamara at its best is bright and fruit-forward, with more body than most Central American varietals carry. Natural processing, common for Pacamara coffee in El Salvador and Guatemala, pushes that fruit toward stone fruit and tropical notes, finishing sweet and syrupy. It suits medium roast and filter brewing well, though a well-developed medium-dark roast can hold up for espresso too. The bean is large, so grind consistency matters more than usual.

It's a cross of two varietals with very different characters. Pacas is a compact, naturally occurring Bourbon mutation, first identified in El Salvador in the 1950s and valued for how well it suits the country's climate. Maragogype is a large-leafed Typica mutation from Brazil's Bahia region, known for its oversized beans and lighter body. Crossing them produces something neither parent has alone: large, irregular beans, Maragogype's scale, Pacas's structure.

Browse related varietals: Maragogype · Bourbon · Pacamara varietal guide · All varietal guides · Natural process coffee