Bourbon variety Pacas Pacas Coffee Origin Story name Origin Flavor characteristics planting introduction

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Bourbon variety Pacas

Pacas (Pacas) is a natural variant of bourbon, similar to Kaddura of Brazil (Cuturrra) and Villa Sacrhi of Costa Rica. Like other bourbon variants that have been widely planted, Pacas is a new variety formed by a single gene mutation, which gives Pacas a crucial characteristic: the plant can be planted more densely, which ultimately reflects a higher unit yield.

Pacas was first discovered by the Pacas family in El Salvador's Santa Ana producing area in 1949. Fernando Alberto Pacas Figuero found some different morphological plants on his family's own estate, Finca San Rafael, and then he began collecting seeds and breeding, and later developed the Pacas "Pioneer Nursery" of about 3pm 4 hectares.

Fernando Alberto Pacas Figuero, discoverer of Pacas

In 1956, Francisco de Sola and Fernando's son, Fernando Alberto Pacas Trujillo, began to study the Pacas variety with the help of Florida professor William Cogwill. They compared the bourbon species of San Ramon with an "unknown" new variety, and this "unknown" variety showed completely different characteristics, plant morphology was also different from bourbon, with shorter node spacing and larger fruiting area, and finally. They named the variety "Pacas" (Pacas).

Coffee variety Pacas (Pacas)

Belong to Bourbon strain

That is, the bourbon mutant (Mutation) ~

It started in El Salvador in 1949 (mostly bourbon).

Be unearthed and selected...

The biggest difference between Bourbon and bourbon is that the plant is shorter / fruiting in clusters / high yield.

But the flavor is better than that of close relatives with short bourbon nicknames--

Kaddura (Caturra), much better!

Therefore, it is often used as the parent of breeding.

The most famous case is the hybrid offspring of elephant bean (Maragogype)

-- Pacamara (Pacamara)

Flavor features: floral, peach, cherry, orange, passion fruit, cantaloupe, pineapple, ripe mango aroma, high cleanliness and soft taste.

Pacas baking method: medium and deep baking

The pursuit of sweet and mellow, but not anxious flavor. Sacrificing the minimum sour fragrance for a solid and sweet Huigan tail rhyme, although not much, it still retains the flavor of the producing area and the feeling of jade liquid brought by deep baking, which is the characteristic of Pacas baking.

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