What are the flavor differences of Pacamara coffee beans from different regions? What variety is Pacamara?

In recent years, Pacamara, an emerging delicious variety that has gradually gained prominence in international cupping competitions, was in fact cultivated in El Salvador in 1958. This hybrid inherits the large size and rich acidity of Maragogype beans as well as the aroma and sweetness of the Pacas variety (a Bourbon mutation), producing an outstanding variety with unique flavors, excellent acidity, delightful sweetness, and robust size.

In 1958, the Salvadoran Coffee Research Institute carried out numerous crosses between different varieties to obtain better hybrids. One experimental variant showed particularly outstanding results—a new variety derived from the fourth generation of crossing the Pacas variety (a Bourbon mutation from El Salvador) with the Maragogipe variety. After evaluation and selection, this new variety was named using the first four letters of each of its "parents' names," thus becoming Pacamara.

Physical Characteristics of Pacamara Coffee Beans

Pacamara plants are medium to tall in height with short internodal spacing. They feature large, corrugated, dark green leaves, with new leaves appearing green or brown. The trunk is hard and robust, with thick branches. Compared to Typica, Pacamara has more lateral branches, similar to Pacas. The cherries have a small protrusion at the calyx disk. The coffee beans are large and oval, approximately 1.03 cm long, 0.71 cm wide, and 0.37 cm thick.

Depending on altitude, Pacamara beans are about 70% the size of Maragogipe beans.

Overall, almost all Pacamara beans are sized above screen 17, with over 90% measuring above screen 18.

Flavor Profiles of Pacamara Coffee in Different Growing Regions

Guatemala (Pacamara): Caramel, honey, vanilla, floral, peach, hazelnut, jasmine

Nicaragua (Pacamara): Chocolate, caramel, orange, maple syrup, honey, raspberry, cinnamon, apricot

El Salvador (Pacamara): Orange, vanilla, lemon, chocolate, apricot, lemonade, lime, floral

What to Expect from Pacamara

Although this variety shares common characteristics with other coffee varieties grown at 1100-1200 meters, some features are enhanced: the aroma is more intense, the floral flavors are better, and it's believed that higher altitudes would make these even more prominent. Cleanliness is also enhanced, with grassy and unclean flavors disappearing.

Floral aroma and flavor are the most prominent characteristics of Pacamara. It also presents other notes such as chocolate and fruit flavors (apricot, peach, berries, green apples, etc.). The aftertaste is very long and persistent, with nutty and spicy notes, typically featuring cinnamon with a creamy, heavy body.

FrontStreet Coffee Brewing Recommendations

The ribs of the V60 dripper are distributed in curved patterns from top to bottom, varying in length. During brewing, this allows for smooth exhaust and a relatively fast flow rate. So when using a V60 dripper, FrontStreet Coffee recommends segmented extraction to slow the water flow and raise extraction efficiency, which helps reduce under-extraction caused by fast flow.

Parameters: Grind size - fine sugar (58% pass-through rate on China standard #20 sieve), 15g coffee dose, water temperature 90°C, coffee-to-water ratio 1:15

Technique: Use 27g of water for a 30-second bloom. Pour to 128g for segmented extraction. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop. When the water level drops and is about to expose the coffee bed again, remove the dripper. Extraction time (starting from bloom) is 1 minute and 50 seconds.

Flavor: The aroma presents fresh fruity acidity. The initial taste reveals notes of green grapes, lemon, and grapefruit acidity. The mid-section develops nutty and biscuit aromas, while the finish shows green tea characteristics. The aftertaste features macadamia and creamy notes, creating a rich and layered flavor profile.

FrontStreet Coffee Recommendation

Pacamara's calling cards are its bold floral aroma, layered fruit, and long, creamy finish—and if that's the style you love, FrontStreet Coffee's Ethiopia Huakui is a striking bean to try. Sourced from Ethiopia's Sidamo growing area, this sun-dried lot has become one of the most successful star products in recent specialty coffee, largely thanks to a tropical fruit aroma that jumps out of the cup: strawberry, passion fruit, jackfruit, even lychee, all carried on a high sweetness with very little bitterness. The mouthfeel is smooth and full of juice, which is why so many drinkers joke that it's "the coffee that tastes least like coffee."

Like a good Pacamara, it stays fruity and floral rather than dark or bitter. Brew it as a pour-over with a V60, using 15g of coffee at a 1:15 ratio, water at 90°C, and a medium-fine grind—pour in stages to keep the flow steady, just as described above. Expect a bright, layered cup with juicy tropical fruit up front, prominent sweetness through the middle, and a clean, floral, tea-like finish that lingers the way Pacamara's does. It's a delightful way to enjoy that same big, expressive fruit-and-floral character.