Pacas Coffee: The El Salvador Coffee Mutation

If you’ve ever tasted a vibrant Salvadoran coffee with Bourbon ancestry and above-average cup potential, there’s a good chance you’ve had Pacas. But what exactly is Pacas—and how did it go from a single farm discovery to becoming 29% of El Salvador’s coffee production?

Pacas is a naturally occurring genetic mutation of the Bourbon variety, discovered in 1956 on a farm in El Salvador. Identified by a University of Florida professor, it was officially recognized as a new cultivar due to its higher yield without compromising cup quality. Originally found among San Ramón Bourbon trees, Pacas has since become a key variety across Central America.

What Is Pacas Coffee?

Pacas is a spontaneous mutation of the Bourbon coffee variety, specifically the San Ramón Bourbon subtype. It was first identified in 1956 on the farm of a Salvadoran farmer named Pacas, who had previously selected high-yielding San Ramón Bourbon plants for cultivation back in 1935. Though outwardly similar to Bourbon, Pacas produces more fruit per tree, making it both commercially attractive and cup-quality viable.

The Discovery of the Pacas Mutation

In 1956, a friend noticed that Pacas’s Bourbon trees were yielding significantly more coffee cherries than typical Bourbon plants. This discrepancy led to an evaluation by a professor from the University of Florida, who confirmed that the plants were not ordinary Bourbon but a genetic mutation. As a tribute to the farm where it originated, the new variety was named “Pacas.”

Why Grow Pacas? Yield and Performance

Pacas offers several advantages to coffee farmers. It maintains the cup quality expected from Bourbon—bright acidity, medium body, and red fruit tones—but with increased productivity. This balance between yield and quality helped Pacas gain popularity throughout Central America. Unlike some high-output varieties that sacrifice cup profile, Pacas delivers respectable specialty potential alongside greater efficiency for growers.

Pacas in El Salvador’s Coffee Landscape

Today, El Salvador’s coffee cultivation is dominated by three main varieties: 68% Bourbon, 29% Pacas, and around 3% divided among Catuaí, Caturra, and the prestigious Pacamara. That makes Pacas the second-most planted coffee variety in the country. Its widespread adoption highlights both its reliability and its value to the Salvadoran coffee industry.

Coffee Variety Basics: Understanding Mutations and Hybrids

Coffee varieties fall into several genetic categories:

• Natural Typica descendants: Typica, Bourbon
• Genetic mutations (intraspecific): Pacas, Caturra, Villa Sarchi, Yellow Bourbon, Geisha, Maragogype, Catuai, Kent
• Intraspecific hybrids (Arabica x Arabica): Mundo Novo, Catuai, Pacamara
• Interspecific hybrids (Arabica x Robusta): Timor, Catimor, Icatu, Ruiru 11, Chandragiri

Pacas belongs to the mutation category—specifically, a spontaneous genetic change in Bourbon that resulted in improved yields. Other well-known mutations include Caturra (dwarf Bourbon), Villa Sarchi (dwarf Bourbon from Costa Rica), and Maragogype (giant Typica).

Frequently Asked Questions

What is Pacas coffee?

Pacas is a natural mutation of the Bourbon coffee variety, first found in 1956 on a farm in El Salvador. It produces more cherries per tree than standard Bourbon while maintaining similar cup quality, with flavors often including bright acidity and red fruit notes.

Where is Pacas coffee grown?

Pacas is primarily grown in El Salvador, where it accounts for 29% of the country’s coffee plantings. It is also cultivated in other Central American countries due to its high yield and good cup characteristics.

How is Pacas different from Bourbon?

Pacas is a genetic mutation of Bourbon that occurred naturally. While both share similar flavor profiles—such as bright acidity and medium body—Pacas yields more coffee cherries per tree, offering better productivity without major compromises in quality.

Is Pacas a hybrid coffee variety?

No, Pacas is not a hybrid. It is a spontaneous genetic mutation of the Bourbon variety. Unlike intentional hybrids like Pacamara or Catimor, Pacas resulted from a natural genetic change in a Bourbon plant.

What does Pacas coffee taste like?

Pacas typically features a bright acidity, medium body, and flavors often associated with red fruits. As a close relative of Bourbon, it shares many of the same tasting notes but benefits from the higher yield trait of the mutation.

Why is Pacas important in El Salvador?

Pacas makes up 29% of El Salvador’s coffee production, making it the second most common variety after Bourbon (68%). Its balance of yield and cup quality has made it a staple for many Salvadoran coffee farms.

Recommended FrontStreet Coffee for Pacas Fans

Try FrontStreet Coffee’s Ethiopia Yirgacheffe for bright floral and citrus notes reminiscent of classic Bourbon-type profiles, or their Colombia Huila for balanced acidity and red fruit sweetness—both align with the cup qualities of Pacas. For something closer to home, their El Salvador Santa Ana showcases the country’s signature Bourbon-descended profiles, often with the structured sweetness and clean cup that Pacas contributes to the region. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.