The Birth of a Giant
In the laboratories of El Salvador’s Instituto Salvadoreño de Investigaciones del Café (ISIC), coffee scientists embarked on an ambitious breeding program in 1958. Their goal was audacious: combine the productivity and compact stature of the Pacas variety with the exceptional bean size and cup quality of Maragogipe. The Pacamara coffee varietal is a creation of the Salvadoran Institute for Coffee Research (ISIC) back in 1958, which resulted from the crossing of Pacas and the Maragogipe varietals. ISIC launched a hybridization program in 1958.
It took approximately 30 years of careful scientific research to create the Pacamara varietal. It was released to coffee producers in the late 1980’s. After about three decades of trials, the variety was given to producers step by step in the late 1970s and the 1980s. Since then it has been a flagship of Salvadoran breeding. The name itself tells the story—“Pacamara” derives from the first syllables of its parent varietals, The name comes from the first syllables of the parents Pacas and Maragogipe.
This deliberate hybrid represented a new approach to coffee breeding. Unlike natural mutations that occurred by chance, Pacamara was the product of systematic selection and scientific methodology. The key was the mix of the productivity and adaptability of Pacas with the bean size and sensory finesse of Maragogipe. The result would become one of the most recognizable and sought-after varietals in specialty coffee.
Agronomic Characteristics: Beauty and the Beast
Pacamara’s most striking feature is immediately apparent to anyone who handles the green beans. One of Pacamara’s most defining characteristics is its notably large bean size. Pacamara beans commonly fall within screen sizes 17–19, with certain lots reaching screen size 20 or larger. By comparison, most medium-sized Arabica coffee beans typically fall within the 14–16 screen range.
Pacamara coffee beans reach exceptionally large sizes, with many lots showing screen sizes of 17 and above. Specialty lots often reach sizes between 19 and 25.
The trees themselves present a study in contrasts. The Pacamara is a medium-sized tree with thick foliage, short internodes, and large leaves. The cherries it produces are long and have a small protuberance, and the seeds are large and oval in shape.
The plants are relatively short, with dense canopies and short internodes. Leaves are broad, typically green with occasional copper-toned hues, while the coffee cherries develop thick pulp and usually ripen to red, though yellow-fruited variants—known as Yellow Pacamara—also exist.
However, beneath this impressive exterior lies a significant challenge. Pacamara is not homogeneous; plants are not stable from one generation to the next. It is important to note that, according to coffee variety research, Pacamara has not yet achieved full genetic stability, and noticeable variation may still occur between individual plants across generations. This genetic instability means that This varietal thrives in the Santa Ana region’s ideal climate but faces genetic instability, with 10-12% of plants potentially reverting to the Pacas parent variety. However, its genetic instability means that 10-12% of plants may revert to Pacas traits, unlike stable varieties like Caturra, which maintain consistent characteristics.
Flavor Profile: Complexity in Every Sip
Pacamara’s cup characteristics have earned it legendary status among coffee professionals and enthusiasts. Pacamaras usually have complex and intense aromas; medium to dense bodies with creamy textures; and elegant acidity with flavors that swing from sweet notes of chocolate and butterscotch to fruitier undertones that remind me of citrics, red berries, and stone fruits.
In the cup, Pacamara often delivers a complex aromatic range—floral notes, ripe fruit character, and chocolate-like sweetness—supported by a lively but well-integrated acidity. Thanks to this combination of size, complexity, and cup clarity, Pacamara coffee has consistently earned high recognition in international competitions such as the Cup of Excellence. The varietal’s distinctive flavor expression varies dramatically based on terroir and processing method, making each lot a unique exploration of its genetic potential.
Pacamara coffees often score 86–92 on SCA scales, showing stone fruit and chocolate notes. This scoring range places Pacamara squarely in the specialty coffee category, where it consistently performs at the highest levels. The variety’s ability to express terroir while maintaining its characteristic complexity makes it a favorite among coffee professionals seeking distinctive profiles.
Cultivation Challenges: High Risk, High Reward
Growing Pacamara is not for the faint of heart. Highly susceptible to the Ojo de Gallo disease. Despite its strong flavor potential, Pacamara is highly susceptible to coffee leaf rust, root-knot nematodes, and coffee berry disease (CBD).
Lower rust scores indicate higher rust resistance; for example, Pacamara has the highest rust scores, indicating it is highly susceptible to the disease.
The variety’s vulnerability extends beyond disease susceptibility. While its cup quality holds great promise, it tends to be low yielding. Pacamara is not an easy variety to grow—it requires specific conditions and attentive care, which results in exceptional quality beans.
The plants are vulnerable to diseases such as coffee leaf rust, nematodes, and cherry disease. Additionally, the variety has variability issues and instability across generations, necessitating precise cultivation techniques and ideal conditions—such as high altitudes and suitable climates—for optimal quality.
Pacamara performs best at elevations above 1,000 meters, with optimal results between 1,300 and 1,800 meters. Pacamara thrives in cooler climates and is typically grown at elevations above 1,000 meters. Mid- to high-altitude environments—particularly between 1,300 and 1,800 meters—are considered especially favorable for flavor development. These elevation requirements, combined with the need for careful management, make Pacamara a premium cultivar that demands premium attention.
Competition Dominance and Market Recognition
Pacamara’s exceptional cup quality has translated into remarkable success in international competitions. It has won 14 Cup of Excellence competitions with scores between 90 and 93.52 points, obtaining the title of “Presidential Coffee” several times.
This Pacamara, grown in La Bendición … awarded 1st place and a score of 92.00 in the 2024 El Salvador Cup of Excellence. This Pacamara, grown in La Bendición in Tejutla, Chalatenango, El Salvador, was awarded 1st place and a score of 92.00 in the 2024 El Salvador Cup of Excellence. In 2024, La Bendición was crowned the winner of the Cup of Excellence competition, achieving an impressive score of 92.00.
The variety’s competition success extends beyond El Salvador. This 100 percent Pacamara coffee won the highest scores at the national and international jury levels of the Cup of Excellence and commanded the highest price at auction. This farm is famous for high-quality Pacamara coffee having won a previous Cup of Excellence completion in 2021.
Achieving another 1st Place finish, scoring 91.78 points, and a Presidential Award.
This consistent performance in competitions has elevated Pacamara from a regional curiosity to an internationally recognized symbol of quality. Today, Pacamara is internationally synonymous with expressive, often award-winning lots from high altitudes—a synonym for character, size (of the beans) and complexity. The variety’s success demonstrates that careful breeding and dedicated cultivation can create something truly exceptional, even when the challenges are significant.
Global Expansion and Future Prospects
While Pacamara originated in El Salvador, its cultivation has spread beyond its homeland. As a result, Pacamara is most commonly cultivated in El Salvador, Nicaragua, and Guatemala, where it expresses a wide range of flavor characteristics depending on local terroir. In its country of origin, El Salvador, Pacamara is frequently grown in the Apaneca–Llamatepec mountain range.
However, Pacas and Pacamara are no longer purely Salvadoran varieties. They have spread across borders – from Honduras and Nicaragua to Colombia and Peru, where individual producers now also rely on this genetic line.
The variety’s expansion reflects both its potential and the growing sophistication of specialty coffee markets worldwide. With the rise of origin competitions, auctions, and “variety storytelling,” both varieties found their way to roasters and consumers worldwide. Together, they embody the strength of the Central American breeding tradition: locally developed, scientifically refined, globally appreciated.
Pacamara represents the ambitious spirit of coffee breeding—a willingness to combine the best traits of different varietals while accepting the inherent risks and challenges. For producers willing to invest in careful cultivation and disease management, Pacamara offers the potential for truly exceptional coffee. For the global specialty coffee community, it stands as proof that scientific innovation and traditional cultivation can create something genuinely unique in the cup.