Pacamara Coffee Beans: A Compelling Arabica Coffee Variety

Why isn’t Pacamara getting the attention it deserves?

Most coffee drinkers know the difference between Arabica and Robusta coffee beans. But true coffee lovers know that that’s only the beginning! There are dozens of Arabica varieties, each with unique characteristics.

Today, I’m going to tell you about the Pacamara varietal. It’s an exciting one to explore because of its exceptionally high cup quality and exotic flavors, but it’s not without challenges. Let’s get learning!

What Are Pacamara Coffee Beans?

Pacamara coffee is a unique coffee variety developed through decades of scientific breeding and natural selection. It’s a cross between two other Arabica coffee bean varieties: Pacas and Maragogipe (sometimes spelled Maragogype). 

Pacas is a natural mutation of the Bourbon variety native to El Salvador, while Maragogipe is a natural mutation of Typica coffee first discovered in Brazil. Pacas has relatively high yields but average cup quality. Maragogipe is low yielding but delivers delicious coffee.

Pacamara was developed in El Salvador by the Salvadoran Institute for Coffee Research (ISIC), and it offers advantages over both its parents. It has a higher cup quality than Pacas and a higher yield than Maragogipe. However, all three varietals are highly susceptible to coffee leaf rust disease.

The biggest challenge facing farmers growing Pacamara is that it is unstable from generation to generation. Different years may yield different qualities and cup profiles, making it hard to offer guarantees to buyers and roasters. But when Pacamara is good, it’s really good, so it prevails.

The Pacamara variety itself is a parent of other coffee subvarieties including the Anacafe-14 coffee, and it’s closely related to Maracaturra – a hybrid of Caturra and Maragogipe.

Where Is Pacamara Coffee From? 

Pacamara originated in El Salvador’s Institute of Coffee Studies in 1958. Pacas and Maragogipe were hybridized to form Pacamara, largely via trial-and-error (1).

El Salvador remains the primary origin for Pacamara, though it is now grown elsewhere in Central America. Surprisingly, it accounts for only about 2% of the country’s total production (2). This is because despite being difficult to grow, it doesn’t fetch the high prices associated with other premium varieties, like Gesha (3). The majority of El Salvador’s coffee production is Bourbon (62%) and Pacas (31%).

Flavor Notes: Is Pacamara Coffee Good?

Pacamara is known for its dazzling flavor profile, and it is a frequent winner of Cup of Excellence awards. In 2022, four Pacamara coffees received scores over 90, putting them in the top tier of specialty coffee.

You can expect something sweet, floral, and intensely aromatic. Tasting notes range from butterscotch, cinnamon, and rich chocolate to juicy citrus, raspberry, and jasmine.

How Do I Brew Pacamara Coffee?

Most Pacamara beans are given a light or medium roast to showcase their inherent flavor profile and rich acidity – rather than masking them under the caramelized flavors of a roast. 

In my experience, these characteristics are best highlighted with a pour-over brew, using either a paper or cloth filter. A well-prepared pour over allows the full complexity of this coffee to shine, rather than muting or masking the more subtle notes.

Other coffee brewing methods like French press, automatic drip, and Aeropress are also suitable. I wouldn’t necessarily recommend Pacamara for espresso, Moka pot, or cold brew – but, of course, there are exceptions to every rule.

Final Thoughts

Pacamara is a hybrid variety of Arabica that pairs the best features of its genetic parents, Pacas and Maragogipe. It’s a frequent award winner, known by industry insiders as one of the best tasting coffees in the world. And yet, it remains under the radar. If you want to experience the cup quality of a Gesha without the price tag, pick up some Pacamara beans before the world catches on!