Pacas Coffee: Origin Story, Name History, Flavor Profile, and Cultivation Overview

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Pacas: Bourbon Variety Mutation

Pacas is a natural mutation of Bourbon, similar to Brazil's Caturra and Costa Rica's Villa Sarchi. Like other widely cultivated Bourbon mutations, Pacas is a new variety formed by single-gene mutation, which gives Pacas a crucial characteristic: plants can be planted more densely, ultimately resulting in higher yields per unit area.

Pacas was first discovered in 1949 by the Pacas family in the Santa Ana region of El Salvador. Fernando Alberto Pacas Figueroa noticed some plants with different morphological characteristics on their family's Finca San Rafael estate. He then began collecting seeds and selective breeding, later developing about 3/4 hectare of Pacas "pioneer nursery."

Fernando Alberto Pacas Figueroa, the discoverer of Pacas

By 1956, Francisco de Sola and Fernando's son, Fernando Alberto Pacas Trujillo, began researching the Pacas variety with the help of Florida professor William Cogwill. They compared San Ramon Bourbon with an "unknown" new variety. This "unknown" variety showed completely different characteristics, with plant morphology distinct from Bourbon, featuring shorter internodal distances and larger fruiting areas. Finally, they named this variety "Pacas."

Coffee Variety Pacas

Belongs to the Bourbon lineage,

meaning it's a mutation of Bourbon~

First discovered and selected around 1949 in El Salvador (where mostly Bourbon was cultivated)

The biggest morphological difference from Bourbon is that the plant is shorter/produces clustered fruit/is highly productive~

But its flavor performance is much better than its close relative, nicknamed dwarf Bourbon--

Caturra!

Therefore, it's often used as a parent in breeding programs...

The most famous case is its hybrid offspring with Maragogype

--Pacamara~

Flavor Profile

Floral notes, peach, cherry, orange, passion fruit, melon, pineapple, ripe mango aromas, with high clarity and smooth mouthfeel.

Pacas Roasting Method: Medium-Dark Roast

Pursuing sweet and rich flavors without bitterness. The characteristic of Pacas roasting is sacrificing minimal acidity to obtain a solid, sweet aftertaste. Although not abundant, it still maintains regional flavor characteristics and the nectar-like experience brought by dark roast.

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