Pacamara Coffee from El Salvador’s Ataisi Estate

If you’ve ever tasted a coffee with wild berry brightness, deep chocolate undertones, and a syrupy mouthfeel all in one sip, chances are you’ve had a well-grown Pacamara. But not all Pacamaras are created equal—origin, altitude, and processing make all the difference. So where can you find one that really shines? The answer lies in the high-altitude volcanic soils of El Salvador’s Sonsonate region.

The Finca Ataisi estate in El Salvador grows Pacamara coffee at 1,800 meters above sea level. Just 20 of its 908 hectares are dedicated to this variety, producing a micro-lot that’s Rainforest Alliance certified, handpicked in January, and processed via washed fermentation and sun-dried. The result? A vibrant, complex cup with intense fruity and nutty layers.

What Is Pacamara Coffee?

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 the Pacamara: a bean that inherits the refined acidity and complexity of Pacas, along with the impressive size of Maragogipe.

Pacamara beans are visually striking. They typically measure over 17 mesh (with 90% at 18 mesh or higher), with an average length of 1.03 cm (compared to 0.8–0.85 cm for standard beans), width of 0.71 cm (vs. 0.6–0.65 cm), and thickness of 0.37 cm. Their large size contributes to a fuller body and intense crema potential, especially when brewed as espresso.

Flavor-wise, Pacamara is celebrated for its dynamic acidity—often described as “lively” or “playful”—with tasting notes that can shift between biscuity sweetness and bright fruit. Its body is dense and velvety, often accompanied by a rich oiliness on the palate. The variety is widely regarded as excelling when grown in El Salvador and Guatemala.

Finca Ataisi: The Farm Behind the Bean

Finca Ataisi is located in the Izalco region of El Salvador’s Sonsonate province. At 1,800 meters above sea level, its high elevation slows cherry maturation, allowing for greater sugar development and complex flavor formation in the coffee cherry. The estate spans 908 hectares, but only 20 are planted with Pacamara—underscoring the care and selection behind this micro-lot.

The farm’s Pacamara crop is harvested in January. The coffee is processed using a traditional washed method: depulping, fermenting, washing, and then drying the beans in the sun. This careful processing helps highlight the variety’s inherent sweetness and acidity while ensuring clean, consistent cup quality. The batch is classified as a micro-lot, meaning it’s produced in limited quantities with meticulous quality control.

The farm holds Rainforest Alliance certification, reflecting its commitment to sustainable and eco-friendly growing practices, including shade management, soil conservation, and protection of local biodiversity.

What Makes Ataisi’s Pacamara Special?

What sets Finca Ataisi’s Pacamara apart is not just its genetics, but how those traits are expressed through terroir and processing. Grown at high elevation, the coffee develops a slow, even ripening cycle that enhances sweetness and acidity. The large bean size contributes to a heavier body and more pronounced crema, ideal for espresso or immersion brewing methods.

Tasting notes for this specific micro-lot include:

• Nutty and dark chocolate tones
• Bright, tangy passionfruit acidity
• Creamy milk chocolate mouthfeel
• A sweet strawberry finish
• Roasted nut and general nuttiness in the aftertaste

These characteristics make it a favorite among coffee professionals and enthusiasts looking for a Pacamara that balances fruit, sweetness, and body in a single cup.

Frequently Asked Questions

What is the Pacamara coffee variety?

Pacamara is a hybrid coffee variety created in 1958 in El Salvador by crossing Pacas and Maragogipe. It combines the bright, complex acidity of Pacas with the large bean size and body of Maragogipe, resulting in a coffee with a bold profile, often featuring fruity, nutty, and chocolatey notes.

Where is Finca Ataisi located?

Finca Ataisi is situated in the Izalco region of El Salvador’s Sonsonate province, at an elevation of 1,800 meters above sea level. The high altitude contributes to slower cherry development and more complex flavors in the coffee.

How is Pacamara coffee processed at Finca Ataisi?

At Finca Ataisi, Pacamara coffee is processed using a washed method: the cherries are depulped, fermented, washed, and then sun-dried. This processing highlights the variety’s clean acidity and sweetness while ensuring a consistent, high-quality cup profile.

What does Pacamara coffee taste like?

This specific Pacamara from Finca Ataisi features notes of nutty chocolate, tangy passionfruit, creamy milk chocolate, a strawberry finish, and roasted nut undertones. It’s known for its vibrant acidity, full body, and rich mouthfeel.

How big are Pacamara coffee beans?

Pacamara beans are notably large. On average, they measure 1.03 cm in length (standard beans are around 0.8–0.85 cm), 0.71 cm in width (vs. 0.6–0.65 cm), and 0.37 cm in thickness. At least 100% pass 17 mesh and 90% pass 18 mesh, making them among the largest commercially grown coffee beans.

Is Finca Ataisi coffee sustainably grown?

Yes. Finca Ataisi holds Rainforest Alliance certification, which means it follows sustainable farming practices, including environmental protection, biodiversity conservation, and responsible land use.

Recommended FrontStreet Coffee Beans with Bright Acidity

For drinkers who enjoy the bold fruit and chocolate complexity of Pacamara, try FrontStreet Coffee’s Strawberry Candy Espresso—a Geisha-based blend with rose, grape, and almond notes—or the Ethiopia Huakui, which offers bright florals and citrus. Both highlight the kind of lively acidity and layered fruitiness that Pacamara fans appreciate. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.