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El Salvador, a country the size of Israel, with 23 volcanoes and a history as rugged as its geography gave birth to one of the most exotic and exquisite coffee species around: Pacamara
Pacamara’s flavor notes can drive anyone mad, with jasmine-like aroma, medium body, juicy citrus acidity and a rich, complex chocolate, raspberry, orange and cinnamon taste.
The origins of this exotic beauty, can be traced back to 1958, to the Institute of Coffee Studies in El Salvador, when, as the result of experiments, this hybrid born from crossing Pacas and Maragogype coffee was created, its name coming from the first letters of its parent plants.
The Pacas variety of coffee was discovered in El Salvador, in the region of Ilamatepec / Santa Ana in 1949 at finca San Rafael, owned by the Pacas family (hence its name). It is a natural mutation of Bourbon with similar characteristics but with reduced sweetness and good body. The Maragogype is a mutation of the Typica variety recognized by its large grains. It has a low productivity, but it gives a high quality flavor cup.
Pacamara loves heights. Above 1,000 meters is where it grows the best, it is resistant to wind and its tree size makes it suitable to be harvested in steep terrain, making it a very suitable variety for the Salvadoran geography of high areas like Chalatenango.