Coffee Bean Varieties and Characteristics: Pacamara's Robust Body and Delicate Flavor

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FrontStreet Coffee - Pacamara Variety Introduction

One of the most famous varieties in El Salvador is the natural hybrid variety discovered in El Salvador, the Pacamara variety. Pacamara is a hybrid of Pacas and Maragogype (Elephant Bean), inheriting the large stature of Elephant Bean. Salvadoran coffee is known for its gentle acidity, clean taste, sweetness, and high body. Whether consumed alone or blended, it is considered excellent coffee.

The wet aroma has obvious floral notes, with gentle acidity. Upon entry, there's a feeling similar to summer plum soup that beats the heat, with flavors of lemon and orange peel. In the mouth, one can clearly feel the thickness of the coffee. Like many Central and South American beans, it has a distinct cocoa flavor in the finish. After swallowing, one can clearly feel that sweetness, which lingers for a long time.

Pacamara was cultivated by El Salvador in the late 1950s and is a hybrid of Pacas and Maragogype, highly sought after today. Similar to Maragogype, although it is large—usually twice the size of standard Bourbon beans—its yield is average. The quality of Pacamara is widely praised for its clean acidity, refreshing floral notes, and advantage when grown at higher altitudes.

Pacamara is a unique and widely studied coffee variety originating from El Salvador. It is the result of nearly 30 years of research and development by the Salvadoran Coffee Research Institute (ISIC) starting from 1958. Although this variety only accounts for 0.22% of El Salvador's total coffee cultivation, its quality has been recognized by numerous specialty coffee roasters.

Pacamara is a natural hybrid of Pacas and Maragogype (Elephant Bean), both of which originate from Bourbon and Typica. Pacas comes from Bourbon, discovered by the Pacas family in the Santa Ana volcano region of El Salvador, and is named after their family name. Elephant Bean is a variant of Typica, first discovered in the Bahia mountain region of Brazil. The large shape of Pacamara coffee beans originates from the Elephant Bean genes.

Knowledge point: Coffee roasting is the process of inducing Maillard reactions and caramelization reactions inside green beans, producing more wonderful flavors.

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