Coffee variety Pacamara Variety Origin Variety Flavor

Origin of species

Pacamara is an artificial hybrid of Pacas species and Maragogype species, first developed in the 1950s (mostly 1958) by Salvadoran research institutions. The new variety is considered to be the result of the pursuit of large-grain Arabica species, and well inherits the excellent traits of the parent plant. Pacas is a Salvadoran native variety of Bourbon, inheriting the excellent flavor of the ancient species Bourbon, first discovered in 1949. Maragogype is a variant of Typica that first appeared in Brazil, and is known as the "elephant bean" because of its large size.

Coffee Variety: Pacamara Pacamara

variety fame

Pacamara is another example of a COE event that has made a name for itself. In the 1990s, some farmers in Chalatenango, El Salvador, began planting Pracamara. In 2006, a farm in the region competed as Pacamara and won second place. In 2007, several farms from the same region competed as Pacamara, winning first, third and fourth place, and winning attention with their brilliant results.

Coffee Variety: Pacamara Pacamara

variety producing area

It was first cultivated by El Salvador, and it is still mainly produced in El Salvador. In addition, there are many cultivation countries in Central America, such as Nicaragua.

variety flavor

Key words: chocolate, high alcohol big body, balance.

Country: El Salvador

Grade: SHG

Region: Izalco, Sonsonate Province

Planting height: 1800 m

Harvest season: January

Processing method: washing fermentation, sun drying

Breed: Pakamara

Estate: Finca Ataisi

Flavor: Nutty chocolate, passion fruit, cream, strawberry