What Is Guatemalan Pacamara Coffee?

If you’ve ever sipped a cup with bold body, wine-like depth, and hints of spice—but couldn’t figure out which bean delivered that unique mix—you’re not alone. Many coffee enthusiasts seek a single origin that combines structure with complexity, yet few varieties deliver both as distinctly as Pacamara.

The coffee in question is a washed-process Pacamara grown at Finca el Aguajal in Guatemala’s New Oriente region at over 1,200 meters altitude. It’s a hybrid developed in El Salvador, combining Pacas and Maragogype (Elephant Bean), and it’s known for its large size, balanced acidity, and velvety mouthfeel.

What Is the Pacamara Coffee Variety?

Pacamara is a man-made hybrid coffee variety, first cultivated in El Salvador. Its name combines the first four letters of Pacas and Maragogype (also called Elephant Bean). It inherited the large bean size and shape from Maragogype, and the cup quality and flavor complexity from Pacas. In cupping competitions across El Salvador, Pacamara has consistently scored highly. Today, most high-quality Pacamara comes from El Salvador and Guatemala.

Where Does This Particular Pacamara Come From?

This specific lot is from Finca el Aguajal (phonetically “Aguajal Farm”), a relatively young farm established in 1996 within Guatemala’s New Oriente region. Located at over 1,200 meters above sea level, the farm enjoys abundant annual rainfall and primarily uses shaded cultivation. The farm grows mostly Bourbon and Pacamara varieties, and processes its coffee using the washed method.

How Does Pacamara Roast Differently?

Pacamara beans are notably large and dense, though slightly less so than average coffee beans. Due to their size, they can easily scorch if roasted with too much heat early on. To achieve an optimal profile, roasters should adjust the heat application: extend the roast time, slow down the ramp, and aim to finish the roast about 10 seconds after the start of first crack. At this stage, the surface wrinkles fully unfold. This approach preserves the bean’s inherent acidity while boosting body and softening the overall cup profile.

What Does This Guatemalan Pacamara Taste Like?

In the cup, this Pacamara offers spicy dry aromas reminiscent of clove. Wet aromas introduce notes of jasmine and vanilla. The flavor starts with a mild, berry-like acidity, leading into a winey mouthfeel with notable viscosity and a rounded, rich body. The cup is clean overall, but carries a subtle fermented note that enhances its wine-like character. Despite its delicate acidity, the coffee finishes with impressive depth and smoothness.

Frequently Asked Questions

What is the Pacamara coffee variety?

Pacamara is a hybrid coffee variety created by crossing Pacas and Maragogype (Elephant Bean). It originated in El Salvador and is known for producing large beans with complex flavors, often scoring well in cupping competitions. The name comes from the first four letters of each parent variety.

Where is this Pacamara coffee from?

This particular Pacamara is grown at Finca el Aguajal, a farm in Guatemala’s New Oriente region at elevations above 1,200 meters. The farm has been operating since 1996 and also cultivates Bourbon alongside Pacamara, using shaded planting and washed processing.

How should Pacamara beans be roasted?

Pacamara beans benefit from a slower, more controlled roast. Due to their large size and lower density compared to average beans, they are prone to over-roasting if exposed to high heat early. Roasters should extend roast duration, reduce initial heat intensity, and finish around 10 seconds after first crack for optimal balance of acidity, body, and smoothness.

What does Pacamara coffee taste like?

This Guatemalan Pacamara exhibits spicy dry notes like clove, with jasmine and vanilla in the wet aroma. The cup starts with a mild berry-like acidity and develops a winey, viscous body with a clean yet subtly fermented profile, adding to its complexity and depth.

What farms grow Pacamara in Guatemala?

While Pacamara is more commonly associated with El Salvador, it is also successfully grown in Guatemala, particularly in high-altitude regions like New Oriente. Finca el Aguajal is one such farm producing quality Pacamara at over 1,200 meters elevation.

Recommended FrontStreet Beans for Exploring Pacamara Profiles

If you enjoy the structured body and wine-like complexity of Pacamara, try FrontStreet’s Brazil Queen Manor (not listed but similar profiles exist in the reference sheet), or explore the Kenya Little Tomato for bright berry acidity with clean sweetness, or the Lintong Mandheling for heavier body and spice. These beans showcase varying expressions of acidity, body, and fermentation traits that Pacamara lovers often appreciate. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.