The Pacamara variety traces its origins back to a deliberate and innovative initiative by the Salvadoran Institute for Coffee Research (ISIC) in 1958. It is not a natural mutation but rather a carefully crafted hybrid resulting from the crossbreeding of Pacas and Maragogipe. By crossing these two, ISIC hoped to blend the best traits of each into one superior hybrid.
Pacas itself is a natural mutation of the renowned Bourbon variety. It’s a compact, high-yielding tree known for its complex flavour and hearty disease resistance. Maragogipe, on the other hand, is a mutation of the Typica variety, known for its large beans and an aromatic, tea-like brew.
While it delivers a complex flavor, Pacamara plants are actually quite delicate. They are highly susceptible to leaf rust disease, and the dwarf trees can be unstable, with varying traits from one generation to the next. Some farmers struggle with the challenges of cultivating Pacamara, as it requires extra care and maintenance. But for those who can nurture these temperamental trees, the payoff can be substantial. A bag of Pacamara coffee beans often sells for 3-5 times the price of regular coffee beans.
Although Pacamara originates from El Salvador, it has been distributed to coffee farmers across Latin America who were interested in growing this new hybrid. Today, in addition to El Salvador, Pacamara is also cultivated in the highlands of Guatemala, Costa Rica, and Colombia. Wherever it’s cultivated, Pacamara does best in cooler climates.
