PACAMARA coffee is a varietal coffee that crossed two existing types of Arabica beans: Pacas and Maragogype. Pacamara is getting new attention due to adventurous coffee drinkers always looking for new, intriguing flavors. It features floral notes like blackberry and complex fruit flavors like nectarine with cacao test
our coffee growing region is located in eastern Guatemala along the border with mexico. An ideal climate and clay and metamorphic volcanic soils result in high quality coffee with a distinct acidity and good body.
ABOUT PACAMARA HISTORY
Pacamara, a hybrid of Pacas and Maragogipe, was the culmination of 30 years of research in El Salvador. Pacas, named after the family that discovered this natural mutation of the highly regarded Bourbon variety on their farm in 1956, is a short, hearty tree that is resilient to wind and climate fluctuations, and tends to produce high yields. Pacamara retains the large beans of the Maragogipe but typically produces a deeper, more complex cup. Pacamara was officially rolled out by the Salvadoran Institute for Coffee Research (ISIC) in the 1980s.
and Guatemala owes its distinctive, mountainous topography, lush rain forests, biodiversity and its coffee to massive volcanic activity. Volcanic peaks and mountains roll across the country and carve out Guatemala’s unique coffee growing regions
COFFEE INFO:
- VARIETY: PACAMARA - BOURBON
- CUPPING : BLACKBERRY - NECTARINE - CACAO
- BODY: MEDIUM
- ACIDITY: MEDIUM
- PROCESS: SEMI-WASHED
