Pacamara Coffee: The Big Bean With Big Character
Why this Salvadoran variety is tough to grow, roast and brew, and why it's worth the trouble.
Pacamara is a large, dense coffee variety from El Salvador, made by crossing Pacas and Maragogype, with the first cross in 1958.[1] When it's done right, the cup is complex and expressive, with bright acidity, layered fruit, and sometimes florals or a savory, herbal edge. It isn't an easy coffee to grow, roast or brew, and each step brings its own challenge.
What Is Pacamara Coffee?
Pacamara is one of specialty coffee's most distinctive varieties, and it was born from a deliberate experiment. According to World Coffee Research, it "originated from a cross between Pacas and Maragogipe," with the selection work done by the Salvadoran Institute of Coffee Research.[1] That cross was first made in 1958. Pacas is a compact, productive mutation of Bourbon that handles El Salvador's conditions well. Maragogype is known for its giant "elephant beans" and its elegant cup. The goal was to get the best of both: a hardy, manageable plant producing big, beautiful beans with exceptional flavor.
What they got was a coffee with real personality. Pacamara is large and dense, and when it's done right the cup is complex and expressive. Think bright acidity, layered fruit, and sometimes florals or a savory, herbal edge. But all that character comes at a price. Pacamara isn't an easy coffee to grow, roast, or brew, and each step brings its own challenge.
Pacamara at a Glance
Species: Coffea arabica
Parents: Pacas (a Bourbon mutation) x Maragogype
Developed by: Salvadoran Institute of Coffee Research (ISIC), El Salvador
First cross: 1958
Bean size: Very large and dense
Typical cup: Bright acidity, layered fruit, sometimes florals or a savory, herbal edge
Why Pacamara Is Hard to Grow
Pacamara is a demanding plant. It's vulnerable to leaf rust, yields can be modest, and farmers need patience and close attention to bring in a quality harvest. Pacamara performs best at high altitudes, where the cooler temperatures let the cherries mature slowly and build flavor. Producers who grow it are betting on the cup, not the volume.
How We Roast Pacamara
Those big, dense beans take on heat differently from typical coffees. Push too hard and the outside can scorch while the inside stays underdeveloped. The roaster has to guide the heat carefully so it reaches the center of the bean, building sweetness and balance without losing the bright, fruity character that makes Pacamara special. That's where our new Loring roaster really shines. Its convection heat can get deep into the bean, which makes it a good fit for a big, dense coffee like this one.
How to Brew Pacamara at Home
To brew Pacamara at home, give it a little extra attention at the grinder, then brew as usual. The size follows the coffee all the way to your kitchen, and so does the density. Those large, dense beans can bounce around or hesitate going into the burrs, so don't be surprised if your grinder struggles a little at first. Some grinders handle Pacamara without a hiccup while others need a little help, depending on differences in how they're designed and manufactured. Either way, give it a little extra attention and every bean will make it through. Then brew as usual, and enjoy one of the most memorable cups you'll ever taste.
Pacamara FAQ
Where does Pacamara Coffee come from?
El Salvador. The Salvadoran Institute of Coffee Research first crossed Pacas and Maragogype in 1958.
What does Pacamara Coffee taste like?
Good Pacamara is complex and expressive, with bright acidity and layered fruit. Some lots lean floral, and some show a savory, herbal edge.
Why does my grinder struggle with Pacamara?
The beans are much bigger and denser than most coffees, so they can bounce or hang up at the top of the burrs. Some grinders handle them easily and others struggle, depending on how they're built. A little patience, or a gentle nudge, gets every bean through.
Is Pacamara Coffee harder to roast?
Yes. The size and density mean heat has to reach the center without scorching the outside. A convection roaster like our Loring is well suited to it.
Want to taste it for yourself? Visit our cafe in Kailua for a tasting, or explore our coffees at TraditionCoffeeRoasters.com.
References
- World Coffee Research, Arabica Coffee Varieties catalog, "Pacamara."
- El Mundo (El Salvador), “Estos son los mejores cafés cultivados en El Salvador según Taza de Excelencia 2025.” https://diario.elmundo.sv/economia/estos-son-los-mejores-cafes-cultivados-en-el-salvador-segun-taza-de-excelencia-2025
