{"id":68039,"date":"2026-05-26T16:13:25","date_gmt":"2026-05-26T08:13:25","guid":{"rendered":"https:\/\/1zpresso.coffee\/?p=68039"},"modified":"2026-05-26T16:14:00","modified_gmt":"2026-05-26T08:14:00","slug":"pacas-coffee-guide","status":"publish","type":"post","link":"https:\/\/1zpresso.coffee\/jp\/pacas-coffee-guide\/","title":{"rendered":"Pacas Coffee Guide: Origin, Flavor Profile, Plant Characteristics & Brewing Tips"},"content":{"rendered":"

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Pacas is a Bourbon-derived Arabica coffee variety characterized by its compact plant structure, balanced cup profile, and role in Central American coffee breeding.\u00a0<\/span><\/p>\n

In this guide, you’ll learn where Pacas came from, what makes its plant structure distinctive, how it tends to taste, and how to brew it well. This guide also covers its most well-known descendant, Pacamara.\u00a0<\/span><\/p>\n

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The Origin of Pacas Coffee<\/strong><\/h2>\n

Pacas is a natural mutation of Bourbon, first identified in 1949 on a farm belonging to the Pacas family in Santa Ana, El Salvador.<\/span><\/p>\n

Because it originated as a natural mutation, early populations showed variation in plant appearance, yield, flavor, and disease resistance\u2014making systematic selection necessary to stabilize the genetics.<\/span><\/p>\n

According to the <\/span>World Coffee Research (WCR)<\/span><\/a>, the Instituto Salvadore\u00f1o de Investigaciones del Caf\u00e9 (ISIC) launched a formal selection program in 1960. By tracking superior mother plants and their offspring, researchers identified stable, high-quality lines.<\/span><\/p>\n

Today, Pacas is one of El Salvador\u2019s most widely planted coffee varieties and is also grown in Honduras and other parts of Central America.\u00a0<\/span><\/p>\n

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Pacas Coffee Plant Characteristics<\/strong><\/h2>\n

Pacas is notably compact. Its shorter stature\u2014compared to traditional Bourbon lines\u2014allows for higher planting density, which can translate to greater yield per unit of land when well managed. For small farms in particular, the lower canopy also makes harvesting more accessible and reduces the physical risks that come with working at height.<\/span><\/p>\n

Altitude & Flavor Development<\/span><\/h3>\n

Beyond yield, Pacas has good flavor potential, though its lower disease resistance makes it better suited to higher-altitude growing areas where pest and disease pressure is generally reduced. At elevation, cooler temperatures slow cherry maturation, allowing more time for flavor compounds to develop\u2014often resulting in greater complexity and layered character in the cup.<\/span><\/p>\n

Agronomic Traits\u00a0<\/span><\/h3>\n

The following plant data is based on <\/span>World Coffee Research (WCR)<\/span><\/a> specifications:<\/span><\/p>\n