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What is Pacamara Coffee? How Should You Drink Honey-Processed Pacamara Coffee?

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). The Pacamara variety is not a product of natural evolution or natural hybridization, but was cultivated by a group of excellent coffee breeders from El Salvador! As early as 1958, more than half a century ago, the Department of Genetics and Breeding at the El Salvador Coffee Research Institute (ISIC) first crossed the Bourbon variety-Pa

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For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

The Origin of Pacamara

The Pacamara variety is not a product of natural evolution or natural hybridization, but was cultivated by a group of excellent coffee breeders from El Salvador! More than half a century ago, in 1958, the Genetic Breeding Department of the El Salvador Coffee Research Center (ISIC) first crossed the Bourbon variant - Pacas variety, with the Typica variant - Maragogype variety...

Because crossing two pure lines produces F1 offspring with a large number of heterozygous gene pairs (simply put, very impure bloodlines), the next step required multiple generations of self-pollination to separate traits and purify genes... Each generation of self-pollination had to start with manual pollination, followed by seedling cultivation, planting, and growing to maturity... This part alone took 3-4 years!

At the same time, it was necessary to measure the performance of numerous variant offspring individuals, select potential strains with desirable traits, which was time-consuming and laborious... Then self-pollinate/cultivate to maturity/select again... After going through five generations (F5), thirty years had passed, almost consuming the entire career of a young breeding expert, before this variety could finally be developed!

However, in reality, because it only underwent five generations of self-pollination purification, the new variety still has a small number of heterozygous gene pairs. Therefore, some traits of Pacamara still occasionally separate and exhibit characteristics from Pacas or Maragogype...

Pacamara Characteristics

Pacamara is a hybrid of two varieties, Pacas and Maragogype, originating in El Salvador in 1958. In addition to inheriting the Maragogype characteristics of larger bean size and high cupping quality, Pacamara also benefits from the Pacas variety's higher productivity, high adaptability to local climate, and strong resistance to climate change.

This batch of coffee lives up to its name, with all beans being quite large. 80% of the green beans reach 18 mesh size, and more than half of the beans cannot pass through the first screen layer. The shape of the beans also matches Pacamara characteristics, with elongated bodies. The green beans have a very rich aroma with a light fruity fragrance, even coloration, and relatively low density.

Brewing Recommendations

FrontStreet Coffee recommends brewing method: Pour-over

Filter: Hario V60

Water temperature: 90°C

Coffee-to-water ratio: 1:15

Grind size: BG 5R (China standard No. 20 screen pass rate 58%)

Brewing technique: Bloom with 29g of water for 32 seconds, pour water to 120g in segments, when the water level drops and is about to expose the coffee bed, continue pouring to 226g and stop the water. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from the beginning of blooming) Extraction time is 1 minute and 56 seconds.