Pacamara Coffee Beans Supplier

Pacamara Variety – The Essentials

Origin & History

Pacamara is a hybrid developed in El Salvador in 1958 by the Salvadoran Coffee Research Institute (ISIC). It combines the Pacas mutation (a productive dwarf Bourbon) with the Maragogipe mutation (a Typica known for giant beans) to marry yield and bean size with outstanding cup quality. Commercial release began in the 1980s, and today Pacamara is grown across Central America and in some Andean origins.

Morphology & Agronomy

• Tall, vigorous plant with large leaves and an open structure; it benefits from good pruning and partial shade.
• Extra‑large beans: almost all pass screen 18, averaging about 0.21 g per seed.
• Medium‑low yield & genetic variability: not every plant expresses the same bean size or cup profile, so selected lots or “stable” lines are recommended.
• High susceptibility to leaf rust and other diseases, requiring vigilant phytosanitary management.

Typical Sensory Profile
Pacamara is renowned in barista competitions for its complex, powerful cups:

• Floral and fruity aromas (citrus, tropical fruit, red berries).
• High sweetness, bright acidity, silky body, and a prolonged finish with chocolate or spice notes depending on the process.

Processes & Expected Results

• Washed: accentuates citrus acidity, orange‑blossom florals, and cane‑sugar sweetness.
• Honey: boosts overall sweetness and adds honey and yellow‑fruit flavors.
• Natural / anaerobic: intensifies body and ripe red‑fruit character, often yielding a wine‑like profile.

Recommended Zones & Altitudes

Best performance at 1,300 – 1,800 m a.s.l. in cool climates. Predominant in El Salvador, Honduras, Nicaragua, and Guatemala, with noteworthy farms in Colombia, Panama, and Mexico. In Colombia, Pacamara is gaining popularity—particularly in the Huila region—where its combination of high elevation and volcanic soils helps the variety reach its full sensory potential.

Advantages for the Specialty Market

• Visual differentiation: giant beans draw attention from roasters and consumers.
• High scoring potential (86 – 92 SCA) when microlots are carefully selected.
• Value premium: commands above‑average specialty prices due to its rarity and prestige.

Challenges for Producers

• Lower yield and higher disease risk.
• Need for certified seed or clonal selection to ensure uniformity.
• Roasting: the large bean size benefits from a slightly longer heat profile for even internal development.

In short, Pacamara is iconic for its massive beans and richly layered, fruity cup profile, but it demands meticulous agronomic management and rigorous genetic selection to realize its full quality potential.

Looking to feature Pacamara in your lineup?
Coffee Graders SAS has high‑quality Pacamara available both as green beans and expertly roasted lots. If you’d like to evaluate our coffee, let us know and we’ll gladly arrange sample packs. Contact us at contact@coffeegraders.com or +57 322 682 5676 to get started.