Arabica
Pacas
Also known as: Pacas (Bourbon)
Pacas is a natural mutation of Bourbon , discovered in El Salvador in 1949. It is a dwarf variety known for its compact growth habit, good cup quality , and high productivity. Pacas is widely planted in El Salvador and is a parent of the Pacamara hybrid.
Key Takeaways
- Pacas was discovered on the Pacas family farm in El Salvador in 1949.
- Pacas is a natural mutation of Bourbon, producing a dwarf tree similar to Caturra.
- Pacas is a parent of the Pacamara hybrid, crossed with Maragogipe.
- Pacas is one of the most widely planted varieties in El Salvador.
Pacas is a natural mutation of Bourbon , discovered in El Salvador in 1949. It is a dwarf variety known for its compact growth habit, good cup quality , and high productivity. Pacas is widely planted in El Salvador and is a parent of the Pacamara hybrid.
Pacas is a natural mutation of Bourbon, discovered in El Salvador in 1949. It is a dwarf variety known for its compact growth habit, good cup quality, and high productivity. Pacas is widely planted in El Salvador and is a parent of the Pacamara hybrid.
Origin
Discovered on the Pacas family farm in El Salvador in 1949. Natural mutation of Bourbon.
History
Pacas was discovered in 1949 on the Pacas family farm in El Salvador. It is a natural mutation of Bourbon, characterized by its dwarf growth habit (similar to Caturra). The Pacas family noticed the compact trees and selected them for propagation. Pacas was officially released as a variety in 1960 and became widely planted in El Salvador due to its compact size (allowing high-density planting), good cup quality, and high productivity. Pacas is also a parent of the Pacamara hybrid (crossed with Maragogipe).
Discovery
Discovered on the Pacas family farm in El Salvador in 1949.
Genetics and Lineage
Pacas is a natural mutation of Bourbon, belonging to the Bourbon genetic group. The mutation affects growth habit, producing a dwarf plant. Pacas is genetically similar to Caturra, another Bourbon dwarf mutation.
Parent Varieties
Hybrid Status: Not a hybrid. Pacas is a natural mutation of Bourbon. It is a parent of the Pacamara hybrid (crossed with Maragogipe).
Growth Characteristics
Pacas is a dwarf tree with compact growth habit, similar to Caturra. It has short internodes, allowing high-density planting. The tree produces red cherries.
Tree Size: Dwarf (1.5 to 2.5 meters at maturity)
Yield: High. Pacas's compact size allows high-density planting, making it productive per hectare. It yields more than Bourbon.
Disease Resistance: Low. Like Bourbon, Pacas is susceptible to coffee leaf rust and most major pests.
Climate and Growing Conditions
Pacas thrives in Central American highland conditions at elevations of 800 to 1,600 meters. It requires well-distributed rainfall and fertile, well-drained volcanic soils.
Climate Preferences: Tropical highland climate. Optimal temperatures 16 to 26 degrees Celsius.
Rainfall: 1,500 to 2,000mm annually, well-distributed.
Elevation Range: 800-1,600 meters
Processing Compatibility
Pacas is excellent with all processing methods. Washed processing highlights its clean acidity; natural processing enhances sweetness and body.
Roasting Behavior
Pacas beans roast evenly. Light to medium roasts best preserve its sweetness and complexity.
Cup Profile
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,...
Acidity
Bright and clean.
Sweetness
High, with caramel and chocolate sweetness.
Body
Medium, smooth.
Professional Cupping Notes
Pacas lots can score 84 to 88 points in SCA cupping. It is valued for its sweetness and balance.
Common Defects
- •Susceptible to coffee leaf rust
Brewing Recommendations
Pacas excels as pour over and filtered coffee. Recommended brewing temperature: 90 to 95 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Pacas was discovered on the Pacas family farm in El Salvador in 1949.
- •Pacas is a natural mutation of Bourbon, producing a dwarf tree similar to Caturra.
- •Pacas is a parent of the Pacamara hybrid, crossed with Maragogipe.
- •Pacas is one of the most widely planted varieties in El Salvador.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Instituto Salvadoreño de Investigaciones del Café (ISIC)
Related Varieties
Bourbon
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.
ArabicaCaturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
ArabicaErecta
erecta erecta is a natural mutation of bourbon, characterized by its upright (erect) growth habit, in contrast to the typical spreading habit of bourbon. it is...
ArabicaPacamara
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.
ArabicaVilla Sarchi
Villa Sarchi has a sweet, balanced cup with bright acidity, medium body, and notes of citrus, stone fruit, chocolate, and caramel. The cup is clean and elegant, similar to Bourbon.
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 & 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
Related Articles
Continue Your Coffee Journey
Free resources and tools to deepen your knowledge.
The Complete World of Coffee
600+ pages covering origins, brewing, science, and history in depth.
Learn More →Free Sample Chapter
Read a chapter from The Complete World of Coffee — no purchase required.
Read Free Chapter →Weekly Coffee Newsletter
Latest coffee science, brewing tips, and culture — delivered weekly.
Subscribe Free →Editorial Standards & Trust
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
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Instituto 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.
Publisher
Lyons Den Publishing · Founded 2025 · San Diego, CA
Contact
lyonsdenpublishers@gmail.comIntelligent Recommendations
Computed in real time using semantic similarity across every page in the knowledge library.
Related Guides
Semantically similar content across the knowledge library.
Pacamara
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.
El Salvador
El Salvadoran coffee is known for its sweet, balanced, and approachable profile. Bourbon varieties produce caramel, chocolate, brown sugar, and citrus notes....
Bourbon
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.
Pacamara 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.
People Also Read
What other readers explored from this topic.
El Salvador
El Salvadoran coffee is known for its sweet, balanced, and approachable profile. Bourbon varieties produce caramel, chocolate, brown sugar, and citrus notes....
Pacamara 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.
Nicaragua
Nicaraguan coffee is known for its smooth, balanced profile with medium body, mild acidity, and notes of chocolate, caramel, nuts, and citrus. Specialty lots...
Honduras
Honduran coffee is known for its approachable, well-balanced profile with medium body, mild-to-bright acidity, and notes of caramel, chocolate, brown sugar,...
Popular Articles
Most-read articles related to this page.
Arabica vs. Robusta: Understanding the Two Giants of Coffee
Coffee is not just a single beverage; it is a complex world of two distinct giants. Explore the biological and sensory differences between Arabica and...
Specialty Coffee Explained: Origin, Flavor & Grading Guide
Dive deep into the world of specialty coffee. From understanding the 80-point SCA scale to mastering the nuances of single origin vs blends and roasting...
Is Coffee Healthy? Decoding the Complexities of Your Brew
Discover the truth about coffee and your health. Beyond simple labels, I dive into how bioactivity, dosage, and preparation methods influence your body in...
Is a coffee farming business actually profitable in 2026?
Coffee farming can pay, but only with the right scale, costs, and buyers. See real profit numbers, startup costs, and what separates winners from losers.
Continue Learning
Structured next steps in the same topic area.
Pacamara
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.
Bourbon
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.
Erecta
erecta erecta is a natural mutation of bourbon, characterized by its upright (erect) growth habit, in contrast to the typical spreading habit of bourbon. it is...
Caturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
Recommended Encyclopedia Entries
Reference definitions that complement this page.
Pacamara 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.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
Bourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.
Villa Sarchi Coffee Variety
Villa Sarchi is a natural dwarf mutation of Bourbon discovered in Alajuela, Costa Rica. Its compact size suits high-density planting, and its cup retains classic Bourbon character: bright acidity, sweet caramel notes, and a clean finish.