Pacamara Coffee Variety

# Pacamara Coffee Variety: Complete Botanical, Genetic & Sensory Guide The specialty coffee industry thrives on genetic diversity, botanical history, and the distinct terroir expressions of unique *Coffea arabica* cultivars. Among these, the **Pacamara** variety stands out as an essential focal point for roasters, agrarian researchers, and coffee enthusiasts. ## Genetic Background & Botanical Classification Hybrid cross between Pacas (dwarf Bourbon mutation) and Maragogype (giant Typica mutation) developed in El Salvador. ## Historical Discovery & Global Dispersal Bred in 1958 by the El Salvador Institute for Coffee Research (ISIC). Following 30 years of scientific pedigree evaluation, Pacamara was released to farmers in 1988, quickly becoming El Salvador's flagship specialty variety. ## Sensory Profile & Cupping Characteristics The sensory hallmark of Pacamara includes: **Complex savory-sweet notes, red plum, dark chocolate, jasmine, thick viscous body, and stone fruit sweetness**. ## Agronomic Requirements & Growing Conditions - **Optimal Altitude:** 1,200–1,900 meters - **Yield Potential:** Medium-Low - **Disease & Pest Resistance:** Susceptible to leaf rust and CBD - **Soil Requirements:** Volcanic, nitrogen-rich, well-draining soils with pH 5.3–6.0 - **Rainfall & Sunlight:** 1,500 to 2,500 mm annual precipitation with partial shade ## Brewing Recommendations - **Brewing Method:** Manual pour-over cone (Hario V60 or Kalita Wave) - **Coffee-to-Water Ratio:** 1:16 (15g coffee to 240g water) - **Water Temperature:** 92°C to 94°C - **Grind Size:** Medium-fine - **Total Brew Time:** 2:45 to 3:15 ## Conclusion & Future Outlook The **Pacamara coffee variety** remains a cornerstone of quality and genetic interest within the global coffee ecosystem. To deepen your understanding of coffee varieties, processing science, and agronomy, explore our comprehensive encyclopedia entries or pre-order Keith E. Lyons' authoritative reference book, *The Complete World of Coffee*.