Pacamara coffee is a fermented beverage of coffee. It was originally produced by crossing the varietals of Pacas and Maragogype.
In El Salvador, Pacamara was first produced in 1958 at the Salvadoran Institute for Coffee Science. Over the years, Pacamara coffee has developed a great reputation. Also, it is now grown in many different countries in Central America.
The Pacas varietal is the product of a standard genetic modification of the Bourbon varietal. Currently, this single gene mutation has a significant effect on the size of the plant. Also, Dwarfism is closely associated with the term Pacas plants. Simply, it means they are much smaller and more compact.
It is possible to grow the smaller, compact Pacas plants close together. This results in the more productive use of farmland and a higher potential yield. Also, Pacas beans, with a few small modifications, have similar flavor profiles to Bourbon beans. Growing coffee from Pacas is always less sweet than whiskey and has a more attractive body.
Intrigued by this coffee? I suggest you try Klatch Coffee “El Salvador Las Mercedes Pacamara Honey.” It’s a medium roasted whole bean coffee. Also, be sure to read this article: How To Grind Coffee Beans? Get Fresh Coffee. This article will you learn how to grind your beans, perfectly.
The genetic mutation also occurs from the Maragogype varietal.
In 1870, this varietal was found and was identifiable by its large leaves and beans. Maragogype plants have low productivity. However, there is a high-quality taste to the broad beans they produce. If you are inclined, you can learn more about this type of coffee cultivation.
Profile for the Taste of Pacamara Coffee
There is an admired reputation for Pacamara coffee, very literally because it tastes lovely. Below are a few tips on what Pacamara coffee tastes like.
- Strong fragrance, always fluid, floral jasmine in particular.
- Nice creamy body, typically in the range from medium to full.
- Complex, vivid acidity, the most distinguishing attribute of Pacamara coffee.
- Sweet chocolate, butterscotch & honey notes.
- Various notes of fruitiness and wine – citrus fruits, tomatoes.
Advantages of Pacamara Coffee Farming
Pacamara plants inherit the dwarfism gene from either the Pacas varietal or the large bean scale from Maragogype. Pacamara plants are denser and more lightweight in stature as a consequence of this. This renders them more resistant to wind than the plants of Maragogype.
With this type of coffee farming, it’s possible to grow the plants closer together on the steep slopes. These characteristics are suitable for growth at high altitudes. These variables contribute to higher productivity compared to the plants of Maragogype.
Pacamara plants also grow more giant beans than Pacas plants, which are more attractive. Also, a better-quality flavor is associated with this lovely plant. As coffee consumers, we get to benefit. Also, these beans have a flavor profile of a more evolved and higher quality!
The advantages of Pacamara coffee come from both of its parent varietals. We get to experience the best of both worlds! With both agricultural and market benefits plentiful, rising Pacamara coffee is a no-brainer!