What is the variety of Pacamara coffee? Introduction to the flavor and taste characteristics of Pacamara coffee beans in Guatemala

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How long has the Pacas family grown coffee?

The Pacamara was developed by the Pacas family, which has a deep history of coffee. It has been growing coffee since the 19th century. The family started the coffee industry by buying land and planting bourbon coffee trees in the Apaneca Lamatepec mountains of El Salvador. Today, the fifth generation of the Pacas family is still operating and continuing to develop its business.

The Pacas family has an one-stop coffee business from seed to cup (coffee farm, processing plant, export company baking plant, barista training center and coffee shop). The coffee they produce is the best in El Salvador and is exported to all parts of the world.

How was the breed Pacas discovered?

The Pacas variety was discovered by El Salvador Fernando Alberto Pacas in 1956 and was then transplanted to Pacas's San Rafael farm, where he found it completely different from other varieties.

How was Pacamara nurtured?

The Pacamara was developed in 1958 by ISIC, a coffee research institute in El Salvador, and is a mixture of Pacas Pacas and Maragogipe.

Pacas is a natural variant of the bourbon variety, which is studied by scientists at the University of Florida. Pacas's tree is relatively small and the distance between nodes is narrow, and as a result, dense leaves have been developed, which can help to combat adverse climatic conditions, such as strong winds, sunshine and heavy rain. Not only that, it also has strong disease resistance, it is subject to many growth conditions, and the yield is also very high.

Elephant beans are a natural variety of Tibica. Coffee trees like beans are very tall and produce huge fruit seeds. Although the yield is not high, the flavor performance is very good.

The inspiration of the Pacamara hybrid is to combine the advantages of the above two varieties and take it from the first half of the English names of Pacas and Elephant beans.

The Pacamara took about 30 years of scientific research to develop, and it was not until the late 1980s that it was planted by farmers.

What's so special about the flavor of Pacamara?

Pacamara has a complex and strong aroma, medium-thick, creamy taste, elegant acidity with chocolate and cream-like sweetness, and then transformed into fruit flavors, such as citrus, raspberries, drupes and so on.

Pacamara is a medium-sized tree with thick leaves, short nodes and large leaves. The fruit is long and has small protuberances, and the seeds are large and oval.