Arabica
Pacamara
Also known as: Pacas x Maragogipe
Pacamara is a hybrid Arabica variety created in El Salvador , known for its exceptionally large beans and complex, intense flavor profile. It is a cross between Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation). Pacamara is prized in specialty coffee for its unique cup character.
Key Takeaways
- Pacamara has the largest beans of any commercial Arabica variety, inherited from Maragogipe (the 'elephant bean').
- Pacamara is a cross between Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation), created in El Salvador in the 1950s.
- Pacamara's flavor is polarizing: its intense, complex character with savory and herbal notes is unlike any other Arabica variety.
- Pacamara has won multiple Cup of Excellence awards in El Salvador.
Pacamara is a hybrid Arabica variety created in El Salvador , known for its exceptionally large beans and complex, intense flavor profile. It is a cross between Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation). Pacamara is prized in specialty coffee for its unique cup character.
Pacamara is a hybrid Arabica variety created in El Salvador, known for its exceptionally large beans and complex, intense flavor profile. It is a cross between Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation). Pacamara is prized in specialty coffee for its unique cup character.
Origin
El Salvador (created by ISIC in the 1950s).
History
Pacamara was developed in El Salvador in the 1950s by the Instituto Salvadoreño de Investigaciones del Café (ISIC). It is a cross between Pacas (a natural Bourbon mutation discovered in El Salvador in 1949) and Maragogipe (a natural Typica mutation discovered in Brazil). The name 'Pacamara' combines 'Pacas' and 'Maragogipe.' Pacamara was selected for its large bean size, cup quality, and adaptability. It has become one of El Salvador's signature varieties and is popular in the Cup of Excellence competition.
Discovery
Created by the Instituto Salvadoreño de Investigaciones del Café (ISIC) in El Salvador in the 1950s.
Genetics and Lineage
Pacamara is a hybrid of Pacas (Bourbon group) and Maragogipe (Typica group). It inherits the large bean size of Maragogipe and the productivity of Pacas. Pacamara is a complex hybrid with genetic contributions from both Typica and Bourbon lineages.
Parent Varieties
Hybrid Status: Pacamara is a controlled hybrid created by ISIC in El Salvador. It is not an F1 hybrid but a stabilized cross that has been selected over multiple generations.
Growth Characteristics
Pacamara is a tall, vigorous tree with large leaves and exceptionally large beans (the largest of any commercial Arabica variety). It has bronze-tipped young leaves, inherited from Maragogipe.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Moderate. Pacamara yields less than Pacas but produces large beans. Its yield is comparable to other heirloom varieties.
Disease Resistance: Moderate. Pacamara is susceptible to coffee leaf rust, like its Bourbon and Typica parents. It is moderately resistant to coffee berry disease.
Climate and Growing Conditions
Pacamara thrives in Central American highland conditions at elevations of 1,000 to 1,600 meters. It requires shade, well-distributed rainfall, and fertile, well-drained volcanic soils.
Climate Preferences: Tropical highland climate. Optimal temperatures 16 to 24 degrees Celsius.
Rainfall: 1,500 to 2,000mm annually, well-distributed.
Elevation Range: 1,000-1,600 meters
Processing Compatibility
Pacamara is excellent with all processing methods. Washed processing highlights its complex acidity; natural processing enhances sweetness and body. The large bean size requires longer fermentation and drying times.
Roasting Behavior
Pacamara beans are large and less dense than typical Arabica, requiring careful roasting. The large bean size means longer development times are needed for even roasting. Light to medium roasts best preserve complexity.
Cup Profile
Pacamara is known for its complex, intense, and sometimes polarizing flavor. It has bright acidity, a full body, and distinctive notes of chocolate, floral, citrus, and sometimes savory or herbal notes. The cup is bold, complex, and unique, unlike any other Arabica variety.
Acidity
Bright and complex, sometimes described as citric or floral.
Sweetness
High, with chocolate and caramel sweetness.
Body
Full and creamy.
Professional Cupping Notes
Top Pacamara lots from El Salvador regularly score 87 to 91+ points in SCA cupping. Pacamara has won multiple Cup of Excellence awards and is a favorite in competitions.
Common Defects
- •Large bean size can lead to uneven roasting
- •Susceptible to coffee leaf rust
- •Prone to potato defect in some regions
Brewing Recommendations
Pacamara excels as pour over and espresso. Its bold, complex character makes it versatile. Recommended brewing temperature: 90 to 95 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Pacamara has the largest beans of any commercial Arabica variety, inherited from Maragogipe (the 'elephant bean').
- •Pacamara is a cross between Pacas (a Bourbon mutation) and Maragogipe (a Typica mutation), created in El Salvador in the 1950s.
- •Pacamara's flavor is polarizing: its intense, complex character with savory and herbal notes is unlike any other Arabica variety.
- •Pacamara has won multiple Cup of Excellence awards in El Salvador.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Specialty Coffee Association
- •Instituto Salvadoreño de Investigaciones del Café (ISIC)
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCatuai
Balanced and versatile. Typically produces a clean, sweet cup with notes of caramel, chocolate, and nuts (especially when naturally processed in Brazil). Washed Catuai from Central America shows brighter acidity with citrus and stone fruit notes. Less complex than Bourbon but consistently high quality.
ArabicaMaracaturra
Maracaturra produces a complex, intense cup with bright acidity, full body, and notes of chocolate, citrus, floral, and sometimes savory or herbal notes. The...
ArabicaMaragogipe
Maragogipe is known for its complex, smooth, and distinctive cup. It has bright acidity, a medium to full body, and notes of chocolate, citrus, floral, and...
ArabicaPacas
Pacas has a sweet, balanced cup with bright acidity, medium body, and notes of chocolate, caramel, citrus, and stone fruit. The cup is clean and elegant,...
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Varietals & CultivarsMaracaturra Coffee Variety
Maracaturra is a hybrid of Maragogype and Caturra producing large beans with intense tropical fruit and floral flavors, primarily grown in Nicaragua.
Varietals & CultivarsPacamara Coffee Variety
Pacamara is an El Salvadoran cross between Pacas and Maragogype known for its large bean size and extraordinary complex, savory-sweet cup profile.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 5, 2026
Sources & References
(3)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Specialty Coffee Association
- 3Instituto Salvadoreño de Investigaciones del Café (ISIC)
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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lyonsdenpublishers@gmail.comIntelligent Recommendations
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