Details

From Chipp Coffee Co.

Pacamara was developed in 1958 by the Salvadoran Institute of Coffee Research (ISIC). It is a hybrid of Pacas and Maragogipe (elephant coffee bean). Pacamara inherits the complex and intense aroma of Pacas, while also possessing the large, full, and visually striking bean size of Maragogipe. Pacamara combines the strengths of both Pacas and Maragogipe. It is clean and smooth, with bright acidity and a full-bodied flavour. Its high viscosity and pronounced oily texture are among Pacamara’s most distinctive features. The overall flavour profile is dynamic and wide-ranging. At Yunlan Estate, Pacamara is cultivated in a rainforest valley at an altitude of 1,700 metres, shaded by camphor trees. Today, the Pacamara shrubs on the estate are already 4–5 years old, with their flavour expression reaching maturity. After undergoing traditional washed processing, the cup reveals a light, smooth texture. As it opens up, crisp malic acidity reminiscent red plum and pomelo emerges, followed by a refreshing finish of black tea notes, creating a complex and multi-layered flavour experience.