Pacamara

Pacamara is an arabica variety created in El Salvador in the 1950s by crossing Pacas (a compact bourbon mutation) with Maragogipe (a giant-bean typica mutation). The result keeps the oversized bean of Maragogipe on a more manageable plant, and the name simply blends the two parents.

Its calling card is intensity. Well-grown Pacamara can be remarkably complex and layered, with vivid acidity, a heavy body, and flavors that swing from chocolate and herbs to bright tropical fruit. It has a reputation for being a little unpredictable: some lots are stunning and others taste vegetal or wild, so it rewards careful processing and roasting.

Why it matters: Pacamara is a competition favorite in Central America, frequently placing well in Cup of Excellence events, and its big beans are easy to spot. Yields are modest and the plant needs good altitude to shine. See el-salvador and varietals-deep-dive.