Salvadoran Pacamara Coffee from Finca Ataisi

Ever wonder what makes some Salvadoran coffees stand out with such juicy acidity and thick body? If you’ve tasted bright, complex single-origin brews with a distinct nutty sweetness and lingering berry notes, chances are you’ve had a well-grown Pacamara. This rare coffee variety delivers a sensory experience few others can match—but only when grown at high altitudes with care.

Finca Ataisi’s Pacamara coffee is a standout SHG-grade single origin grown at 1,800 meters in Sonsonate, El Salvador. This micro-lot offers a complex cup with notes of strawberry, marzipan, chocolate, and stone fruit—backed by a full body and vibrant acidity.

What Is the Pacamara Coffee Variety?

Pacamara is a hybrid coffee variety, artificially bred in 1958 by Salvadoran researchers. It’s a cross between Pacas—a natural mutation of Bourbon known for its balanced cup—and Maragogipe, famous for producing some of the largest coffee beans in the world. The result is a bean that inherits Pacas’ refined acidity and complexity, along with Maragogipe’s impressive size.

Pacamara beans are notably large: 100% are 17 mesh or larger, and 90% are 18 mesh or above. They measure roughly 1.03 cm in length (compared to 0.8–0.85 cm for typical beans), 0.71 cm in width (vs. 0.6–0.65 cm), and 0.37 cm in thickness. Their shape is round and full. These physical traits contribute to a cup that often features intense sweetness, creamy mouthfeel, and dynamic acidity.

This variety is especially prized when grown in El Salvador and Guatemala, where high altitudes bring out its best qualities: bright, tangy fruit, layered baking spices, and a silky, structured body.

About Finca Ataisi in El Salvador

Finca Ataisi is located in the Izalco region of Sonsonate Province, El Salvador, at an elevation of 1,800 meters. The estate spans 908 hectares, with 20 hectares dedicated to growing Pacamara. This micro-lot is harvested in January and processed using traditional washed fermentation followed by sun drying.

The farm holds Rainforest Alliance certification, reflecting its commitment to sustainable and environmentally responsible practices. The high altitude and careful cultivation help develop the dense, complex cup profile for which this Pacamara is known.

The Ataisi Pacamara is released as a micro-lot, meaning it’s carefully selected and traceable—a hallmark of quality in specialty coffee. Every lot reflects the terroir and processing precision of the estate.

Flavor Profile of Finca Ataisi Pacamara

This particular Pacamara delivers a dynamic and layered cup. Tasters commonly note:

• Nutty and chocolatey base tones
• Bright, tangy notes of passion fruit and strawberry
• Creamy, smooth mouthfeel with a velvety chocolate finish
• A lingering aftertaste of red berries and nuts

The combination of lively acidity, structured body, and dessert-like sweetness makes it a favorite for pour-over and immersion brewing methods. Its profile suits those who enjoy a coffee that balances fruitiness with rich texture and lingering complexity.

Frequently Asked Questions

What is special about the Pacamara coffee variety?

Pacamara is a hybrid of Pacas and Maragogipe, bred in El Salvador in 1958. It combines Pacas’ bright, balanced acidity with Maragogipe’s unusually large bean size. Most Pacamara beans are 17 mesh and above (100%), with 90% at 18 mesh. They tend to have a bold, creamy body, vibrant acidity, and complex flavors ranging from fruit to nuts and chocolate.

Where is Finca Ataisi located and at what altitude?

Finca Ataisi is in the Izalco region of Sonsonate Province, El Salvador. The coffee is grown at 1,800 meters above sea level, a high altitude that helps develop the dense flavors and acidity typical of quality Pacamara.

How is Finca Ataisi’s Pacamara processed?

The coffee is processed using washed fermentation followed by sun drying. This traditional method helps preserve clarity and accentuate the bean’s inherent fruit and chocolate characteristics. The lot is also Rainforest Alliance certified.

What does the Ataisi Pacamara taste like?

Expect notes of strawberry, passion fruit, chocolate, marzipan, nuts, and a creamy body. The cup is vibrant and layered, with a sweet, smooth finish and a fruity aftertaste. It’s well-suited for pour-over brewing.

How big are Pacamara beans compared to regular coffee beans?

Pacamara beans are significantly larger. On average, they measure 1.03 cm in length (vs. 0.8–0.85 cm), 0.71 cm in width (vs. 0.6–0.65 cm), and 0.37 cm in thickness. Over 90% are 18 mesh or larger, making them among the biggest specialty coffee beans available.

Is Finca Ataisi’s Pacamara a single-origin micro-lot?

Yes. The Ataisi Pacamara is a micro-lot, meaning it comes from a specific, traceable plot of land, harvested and processed separately for enhanced quality control and unique flavor expression. It is classified as SHG (Strictly High Grown) grade.

Recommended FrontStreet Beans for Pour-Over

Try FrontStreet Coffee’s Brazil Hilaria Red Bourbon for a smooth, medium-bodied cup with sweet nuttiness and soft acidity—great for balancing Pacamara’s brightness. For something fruitier, FrontStreet’s Colombia Sidra offers complex notes of tropical fruit and candy, ideal for fans of the Ataisi Pacamara’s berry tones. Both are single-origin, well-structured pour-over beans roasted for clarity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.