Pacamara is a highly regarded variety in the coffee world, bred from a cross between Pacas and the giant bean Maragogype, combining unique genetics. This variety originated in El Salvador in the 1950s and is now also cultivated in Honduras, Nicaragua, and other places. The Pacamara coffee tree is relatively tall, with wavy leaf edges, and is suitable for cultivation at altitudes of 900 to 1,500 meters, with quality improving at higher altitudes. Due to low yields, its cultivation scale has always been limited. In addition to the common variety characteristics, there is also a yellow Pacamara variant. In this article, Front Street Coffee gives you a comprehensive understanding of Pacamara's origins, botanical characteristics, and cultivation key points.

Pacamara coffee was discovered in El Salvador in the 1950s, and it is a variety bred by crossing Pacas (a spontaneous mutation of the Bourbon variety) with the giant bean Maragogype (a spontaneous mutation of the Typica variety discovered in Brazil).

This coffee tree grows quite tall, and the spacing between branches on the trunk is wider than that of the Pacas variety.

Its leaves are dark green, with wavy edges.

Pacamara is suitable for planting in areas at altitudes of 900–1,500 meters, and the higher the altitude of the planting site, the better the quality.

Because the yield at harvest is not high, the amount cultivated has always remained small.

It is cultivated in countries such as El Salvador, Honduras, and Nicaragua.

In addition, there is also a yellow Pacamara.

The above content is compiled by CoffeeHunters, a coffee news website.