Pacamara Coffee: Flavor & Processing from Guatemala’s El Morito Estate

If you’ve ever wondered why some single-origin coffees deliver such a wild swing of berry, citrus, and dessert-like sweetness—all in one sip—Pacamara might be your answer. This hybrid coffee variety doesn’t just promise complexity; it delivers it with a physical presence and flavor range that sets it apart from more common beans. But what makes it truly special isn’t just the genetics—it’s how and where it’s grown.

The quick answer? The Pacamara variety, grown at 1550–1800 meters on Guatemala’s El Morito estate and honey processed, offers a cup full of berries, citrus, floral hints, and sweet nuttiness. Roasted and brewed right, it balances bright acidity with a creamy body and lingering caramel-to-honey sweetness.

What Is Pacamara Coffee?

Pacamara is a deliberate hybrid created in El Salvador during the 1950s. It combines Pacas—a natural mutation of Bourbon known for its bright acidity and compact tree size—with Maragogype, a giant-sized mutation of Typica that originated in Brazil. The result is a coffee plant that inherits Maragogype’s impressive bean size (typically 70–80% the size of a typical elephant bean) and Pacas’ vibrant, nuanced cup profile. The variety is celebrated for its lively acidity, layered fruit and floral flavors, and a mouthfeel that’s both round and structured.

El Morito Estate: High-Altitude Excellence in Guatemala’s New Oriente

The Pacamara beans featured here come from El Morito, one of Guatemala’s highest-altitude and most awarded farms. Located in the New Oriente region at elevations between 1550 and 1800 meters above sea level, El Morito pushes the boundaries of what’s possible for Arabica cultivation. The farm has earned multiple placements in Guatemala’s prestigious COE (Cup of Excellence) competition, including 2nd in 2013, 3rd in 2014, and 4th in 2017. Managed with precision, the estate tests various cultivars at different elevations, with Pacamara thriving alongside varieties like Geisha, Catuai, and Pache San Ramon. The extreme altitude and cool climate slow maturation, allowing sugars and acids to develop intensely. Reaching the farm requires passing through two cloud layers, and the resulting cool environment produces dense, resilient cherries that translate into complex cups.

Honey Process: Sweetness and Body with Minimal Fermentation

This particular Pacamara was processed using the honey method—a variation on natural drying that preserves part of the fruit’s mucilage (or “honey”) while removing the skin and pulp. The steps are precise: after sorting out underripe floaters, the coffee is depulped to remove the outer skin and fruit layer, leaving the sticky mucilage intact. The beans are then sun-dried on patios until their moisture level drops to 10–14%. This method accentuates sweetness and body while avoiding the heavy fermentation notes of a full natural process. The result is a cup that bridges the gap between washed clarity and natural richness—bright yet rounded, with a silky mouthfeel and pronounced sweetness.

Roasting Profile: FrontStreet’s Approach to Pacamara

At FrontStreet Coffee, Pacamara is roasted on a Yangjia 800N half-direct flame roaster, with a batch size of 300g. The roast begins with a drum temperature of 170°C and a gas setting of 140, with the air intake set to 3. The turning point occurs at 1 minute 32 seconds at 112.2°C. By 140°C, the air is increased to 4. First crack begins at 7 minutes 43 seconds, and the roast finishes at 195°C after a 1 minute 50 second development phase. Key metrics include an Agtron bean color value of 66.1, a ground color of 86.1, and a roast delta of 20. This roast level highlights the Pacamara’s inherent brightness and complexity without scorching its delicate fruit notes or overpowering its inherent sweetness.

Brewing Guide: Pour-Over Perfection with V60

To brew this El Morito Pacamara as a pour-over, FrontStreet recommends using a Hario V60 with a brew ratio of 1:15. Grind to a China-standard No. 20 sieve passing rate of 80% (approximately BG 5E), and use water at 90°C. Start with a 32-second bloom using 29g of water, then pour in stages: first to 120g, then continue pouring to 226g total. Allow the drawdown to complete naturally for a total extraction time of about 1 minute 56 seconds. This method balances clarity and body, letting the berry, citrus, and floral notes shine alongside a creamy mouthfeel and a sweet, honeyed finish.

Flavor Profile: What to Expect Cupwise

Cupping notes for this Pacamara include tart and sweet red fruits like cherry and cranberry, fresh citrus and stone fruit (including orange and peach), floral hints, and a backbone of nuts and chocolate. There’s also a distinct honey-like sweetness, layered with vanilla, almond, and subtle herbal tones. The body is round and velvety, with a bright acidity that persists through the finish. As the cup cools, citrus acidity becomes more pronounced, balancing the lingering sweet and nutty tones. The overall effect is vibrant, dynamic, and layered—exactly what elite Pacamara should deliver.

Frequently Asked Questions

What is the Pacamara coffee variety?

Pacamara is a hybrid coffee variety developed in El Salvador in the 1950s, created by crossing Pacas (a Bourbon mutation) with Maragogype (a Typica mutation). It is known for large bean size, bright and complex acidity, and flavors that can include berries, citrus, florals, nuts, and chocolate.

Where is the El Morito estate located?

El Morito is a high-altitude coffee farm in Guatemala’s New Oriente region, situated between 1550 and 1800 meters above sea level. It is one of the country’s highest-elevation farms and a multi-time COE (Cup of Excellence) award winner.

What is honey processing in coffee?

Honey processing is a method where the coffee cherry's skin and pulp are removed, but the sticky mucilage (or

Recommended FrontStreet Beans for Exploring Pacamara-Type Profiles

For fans of the bold, complex cup profile of Pacamara, try FrontStreet’s Ethiopia Yirgacheffe (Gedeb)—known for its citrus, jasmine, and sweet lemon notes with a juicy body. Alternatively, explore the Kenya Little Tomato, offering bright acidity with blackcurrant, tomato, and winey depth. Both feature the kind of vibrant, layered fruitiness that Pacamara enthusiasts appreciate. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.