Pacamara Coffee

Pacamara is a cross between Pacas (a Bourbon mutation) and Maragogype (a Typica mutation known for its enormous bean size). The result is a variety that produces some of the largest beans in specialty coffee with a cup profile to match: big, floral, complex, and frequently competition-worthy.

Pacamara was developed in El Salvador in the 1950s but has found homes across Central and South America. The variety rewards careful processing and tends to shine brightest when producers experiment with naturals and anaerobic fermentation. The bean's size and density give it a distinctive mouthfeel that sets it apart from anything else on the shelf.

If you like bold, layered coffees that change character as they cool, Pacamara is worth seeking out.

Paola and Carlos Trujillo's natural-processed Pacamara from Cauca, Colombia is our current offering. It's a lot that shows what the variety can do in the hands of experienced producers.