Origin
El Salvador
4.1
Grown at
A balanced and sweet coffee with a creamy body and comforting notes of chocolate and spice.
Pacas is both a cherished varietal and a name that runs deep in El Salvador’s coffee lineage. Discovered as a natural mutation of Bourbon in the mid-20th century, Pacas has since become a cornerstone of the country’s specialty coffee identity. Smaller in stature, the plants produce tightly structured cherries that reward careful harvesting and processing. In the cup, Pacas coffees often feel silky and comforting, gentle in complexity but full of charm. What makes them truly special is their connection to legacy—this is a varietal shaped by Salvadoran soil, family farms, and decades of hands-on cultivation. Pacas isn’t flashy. It’s warm, reliable, and steeped in quiet excellence.
Pacas A natural dwarf mutation of Bourbon discovered in El Salvador. It is known for its fine cup quality, often exhibiting a balanced profile with sweet, chocolate, and citrus notes, and a creamy body.
Country
El Salvador
Region
Apaneca-Ilamatepec
Altitude
1,200 - 1,500 meters
Processing Method
Washed
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