Salvadoran Science

Pacamara was created in a lab in El Salvador.

The project, started in the 1950s by the  Instituto Salvadoreño de Investigaciones del Café (ISIC), tested various combinations of varieties. The most promising result was obtained by cross-pollinating a midget and a giant: the local dwarf mutation of Bourbon, Pacas, with the colossal Maragogype.

PACAs + MARAgogype = Pacamara

Pacamara's flavor profile varies tremendously by elevation; it can range from savory tomato-minestrone, richly herbaceous to juicy grapefruit with floral notes and complex acidity at high altitudes.