Pacamara Coffee Guatemala — Specialty Hybrid Variety
Guatemalan Pacamara Coffee
What is Pacamara Coffee?
Pacamara is a hybrid variety of Arabica coffee created in El Salvador in 1958 by the Salvadoran Coffee Research Institute. It is a cross between Pacas (a natural mutation of Bourbon) and Maragogipe (a giant Brazilian variety). It is distinguished by:
- Giant bean — one of the largest in the coffee world
- Complex aromatic profile with floral, fruity, and sweet notes
- Creamy body and a prolonged aftertaste
- High value in international cuppings
Typical sensory profile
- Notes: Floral, plum, raisins, vanilla, white chocolate
- Acidity: Bright to medium
- Body: Creamy, silky
- Aftertaste: Long, sweet
- Recommended roast: Medium
- Recommended method: Pour over (V60, Chemex)
Pacamara in Guatemala
Guatemalan Pacamara is primarily grown in Cobán (Alta Verapaz) and Huehuetenango. The high altitudes (1,400-1,800 masl), volcanic soils, and the humid microclimate of Cobán's chipi-chipi (light drizzle) produce especially complex and aromatic Pacamaras.
Cobán Pacamara Coffee 400g
Finca Aurora, Cobán. Grown at 1,500 masl under the famous chipi-chipi. Floral, plum, raisin notes, silky white chocolate and vanilla aftertaste.
How to prepare Pacamara?
Pacamara shines in filtered methods:
- Hario V60 — highlights floral and citrus notes
- Chemex — more body, ideal for Pacamara
- Aeropress — a version with a denser body
Frequently asked questions
What is Pacamara?
A hybrid variety created in El Salvador in 1958, by crossing Pacas and Maragogipe. Large bean, creamy profile, intense aromas.
Where is it grown in Guatemala?
Cobán and Huehuetenango are the most recognized regions.