Pacas

Natural Bourbon mutation discovered in El Salvador in 1949 on the Pacas farm. Compact dwarf plant, adapted to high altitudes and winds. Aromatic profile close to Bourbon: soft, caramel, light fruity notes. Parent of Pacamara (crossed with Maragogipe). Grown mainly in El Salvador and Honduras.

Background & Context

Pacas is a compact Bourbon natural mutation discovered in El Salvador in 1949 on the farm of the Pacas family in Santa Ana department — from which it takes its name. Like all Bourbon natural mutations (Caturra, Catuaí, Villa Sarchi), Pacas emerged spontaneously from a single genetic event that reduced internode length and tree size while retaining Bourbon's essential cup quality characteristics. Pacas trees are approximately 30–40% smaller than standard Bourbon, allowing higher planting density (up to 5,000 trees per hectare vs. Bourbon's 2,000–3,000) and more efficient farm management. The variety became significant beyond El Salvador as one of the parent varieties of Pacamara — the cross between Pacas and the large-seeded Maragogipe — which is El Salvador's most internationally recognised specialty variety. Pacas is genetically distinct from Caturra (a Bourbon mutation from Brazil, 1937) despite both being compact Bourbon descendants — the two varieties emerged independently through different single-gene mutations and produce cup profiles that reflect their Bourbon heritage differently. Pacas expresses more body and a slightly more muted acidity than Caturra, which is why Salvadoran producers position it differently on menus: Pacas for espresso blends; Caturra for single-origin filter. Both varieties are now being studied by World Coffee Research for rust-resistance cross-breeding potential.

Practical Use

For buyers and roasters, Pacas as a standalone variety offers reliable Bourbon-lineage cup quality in a more agronomically efficient package. SCA cupping scores for well-grown high-altitude Pacas (above 1,400m in El Salvador, Guatemala, or Honduras) typically range from 83–88 — comparable to Bourbon at equivalent altitude, with slightly more body emphasis and similar acidity profile. Pacas is less frequently marketed by variety name than Pacamara or Bourbon, but specialty-focused exporters from El Salvador do produce certified Pacas lots for buyers who appreciate the Bourbon-character cup with improved farm economics. In El Salvador's Cup of Excellence, Pacas lots have placed consistently in the 84–87 range — reliable quality at prices below Pacamara.

Related Terms

Related terms: Pacamara, Bourbon, Caturra, Altitude, Cup of Excellence.