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Introduction to Typica Coffee Bean Characteristics and Guatemalan Pacamara Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Arabica Coffee and Pacamara Introduction. Arabica, also known as small-grained coffee beans, originates from Ethiopia. Arabica coffee trees mostly grow at altitudes between 1000-2000 meters; they are relatively cold-resistant, with suitable growth temperatures of 15-24°C; they require substantial

Introduction to Arabica Coffee and Pacamara by FrontStreet Coffee

For professional coffee knowledge exchange and more coffee bean information, please follow Cafe Style (WeChat official account: cafe_style).

Arabica, also known as small-grained coffee beans, originates from Ethiopia. Arabica coffee trees typically grow at altitudes between 1,000-2,000 meters; they are relatively cold-resistant and thrive in suitable growth temperatures of 15-24°C. They require higher humidity with annual rainfall of no less than 1,500 milliliters, while also demanding higher cultivation techniques. Arabica coffee trees belong to larger shrubs, with oval-shaped, dark green leaves, and their fruits are also oval-shaped, generally containing two slightly flattened beans. The front side presents a long oval shape, with a narrow and curved crack in the middle forming an S-shape, while the back side of the bean has a relatively flat arc. The caffeine content is approximately 0.8%-1.5%.

Arabica coffee began to spread worldwide in the mid-1700s. Historically, most coffee varieties are descendants of Typica and Bourbon. In the mid-20th century, breeders began introducing "introgression" varieties resistant to "coffee leaf rust disease."

There are dozens of widely cultivated Arabica coffee varieties worldwide, each with unique performance and adaptation to local conditions. Although there are several types of coffee beans, Arabica coffee is considered to have the highest quality coffee beans. Today, Arabica coffee remains the world's most popular coffee bean, accounting for approximately 70% of global coffee production.

Salvadoran Coffee

In the early 1990s, guerrilla warfare severely damaged the country's national economy, causing coffee production to decline from 3.5 million bags in the early 1970s to 2.5 million bags in 1990-1991. The eastern part of the country was most affected by guerrilla warfare, with many farmers and workers forced to leave their plantations. Capital shortages led to a significant drop in coffee production, from the previous yield of 1,200 kilograms per hectare to today's yield of less than 900 kilograms per hectare. Additionally, in 1986, the government imposed an additional 15% tariff on coffee exports, meaning 15% was levied in addition to the existing 30% tax. The taxes, combined with unfavorable exchange rates, caused an extreme reduction in coffee exports, with quality also declining accordingly.

The government finally recognized the significant role of coffee in the national economy, such as: solving employment problems, earning foreign exchange, and developing agricultural production. Therefore, in 1990, it partially privatized the coffee export industry, hoping to increase the earnings rate of coffee in the export market.

01 | Geographical Conditions

El Salvador has multiple volcanoes within its territory and is known as the "Land of Volcanoes." The fertile volcanic soil provides an excellent source of nutrients for coffee beans. Coffee trees are planted at altitudes of 1,000-1,200 meters, with cool and suitable temperatures, making it an ideal geographical environment for cultivating Arabica coffee.

Located in the heart of Central America, El Salvador is one of the world's oldest coffee origins, renowned for producing Bourbon, Pacas, and Pacamara coffee varieties. Coffee plantations are distributed in the most fertile soil areas of the hills and volcanic slopes, mainly concentrated in six producing regions: Alotepec, Apaneca, El Bálsamo, Chichontepec, Tepaca, and Cacahuatique, covering an area of 161,000 hectares. Due to the special volcanic terrain and soil, Salvadoran coffee has a unique flavor, with a mellow taste, moderate sweetness and acidity, rich aroma, and captivating tonal qualities.