Pacamara is a botanical variety of coffee born from crossing Pacas and Maragogype varieties to produce an elegant, large coffee bean with exceptional quality when grown at high altitude. It is one of the only varieties that holds its own against much more expensive and rare Gesha (Geisha) coffees. The low-growing Pacamara variety displays some of the sweet flavor characteristics of Bourbon coffee, which has been largely wiped out due to leaf rust. Pacamaras produce both yellow and red cherries.
Pacamara is most commonly found in El Salvador, but the Villatoro family has perfected the growing conditions for this unusual coffee plant on a small corner of their lovely family farm in the renowned Huehuetenango region of Guatemala.
We take a group of our baristas to visit this farm each year because we are so impressed with the Villatoro family’s coffee production. They have built a wet mill, a road that connects the rural community to the nearest paved road, and every roof in the family village of Hoja Blanca doubles as a drying patio. This family fully is dedicated to specialty coffee. See photos of our head roaster and assistant roaster on their recent trip to the farm. You can also learn more about the Villatoro family here.
Region: Huehuetenango
Elevation: 1650m
Process: Washed
Farmer: Aurelio Villatoro
Varietal: Pacamara
We Taste: Nectarine, Almond, Rose
Roast Level: Light (Agtron: 75)
Nectarine, Almond, Rose