These big beans are the product of crossing Paca and Maragogype varietals. This variety was first created by the Salvadorean Institute for Coffee Research in 1958. Due to its success at adapting to the unique growing conditions of the region, the Pacamara has stood out for its high yields and cup profile.
Unlike its mutated cousin, the Yellow Pacamara, the Red Pacamara’s cherries ripen to a blood red color.
Its cup profile tends to lean towards notes of dark chocolate, red apple, brown sugar, and blackberry. Its creamy and rich body balances perfectly with its citric, and juicy, acidity. This truly is a well balanced coffee.
Available as a Washed, Pulped Natural (Honey), and Full Natural.