About Coffee:

El Salvador Pacamara coffee is a unique and prized variety known for its large bean size, vibrant acidity, and complex flavor profile. Developed in El Salvador, Pacamara represents the country’s innovation in coffee breeding and its commitment to producing world-class specialty coffee.

What is Pacamara?
Pacamara is a hybrid coffee variety created in 1958 by the Salvadoran Institute for Coffee Research (ISIC). It is a cross between:
Pacas: a natural mutation of the Bourbon variety, known for its compact size and high-quality cup.

Maragogipe: A Typica mutation famous for its exceptionally large beans and unique, mild flavor.

The result is a variety that combines the cup quality of Pacas with the large bean size of Maragogipe, making it both distinctive and highly desirable among specialty coffee buyers.

Growing Regions in El Salvador
Pacamara is cultivated primarily in the high-altitude regions of El Salvador, including areas such as Santa Ana, Chalatenango, and Ahuachapán. These regions offer ideal conditions for coffee cultivation:elevations ranging from 1,300 to 1,800 meters,volcanic soils rich in nutrients and mild climate with consistent rainfall.
These environmental factors help enhance the development of the complex flavors for which Pacamara is known.

Processing Methods
Pacamara is typically washed (wet-processed) or natural (dry-processed). Both methods bring out different aspects of its character:

- Washed Pacamaras highlight clarity and floral notes.
- Natural Pacamaras emphasize fruitiness and body.

Specialty Coffee Recognition
Pacamara has gained widespread acclaim in Cup of Excellence competitions and is often featured by top specialty coffee roasters. Its rarity, distinctiveness, and versatility make it a favorite for single-origin offerings and limited-edition roasts.

Origin: El Salvador

Altitude: Typically between 1,300 to 1,800 meters above sea level.

Processing: Washed (wet-processed) or natural (dry-processed).

Flavor Profile: Sometimes might get flavors like mandarin orange, lemon, and kumquat, alongside touches of dried cinder toffee, black tea, and cocoa.Some roasters also describe flavors like raspberry, red cherry, balsamic glaze, and brown sugar.

Body: Full body.

Acidity: Bright, but not overly acidic

Roast: Medium-light to medium roast .