Pacamara coffee beans are a cross between two very popular coffee bean varieties, Pacas and Maragogipe. This makes them a uniquely flavored coffee that has been gaining in popularity in recent years.
Most people seem to agree that it is a rich, smooth, and flavorful coffee. In this article, we’ll discuss everything you need to know about Pacamara coffee beans, including where they come from, what makes them special, and how to brew the perfect cup.
what is Pacamara coffee?
Pacamara coffee is a unique and rare coffee variety. It is a combination of two coffee beans, the Paca bean, and the Maragogype bean.
Pacamaras are becoming more popular among specialty coffee drinkers for their smooth and balanced taste.
Pacamara coffee origin
The Pacamara coffee bean was created in El Salvador in the 1960s. It was a cross between two existing coffee bean varieties, the Pacas and the Maragogype.
The new varietal was named after its parent plants, with “Paca” coming from the scientific name for the Pacas variety (Coffea paca), and “Maragogype” coming from the scientific name for the Maragogype variety (Coffea maragogypa).
The Pacamara coffee bean was created in an attempt to improve upon the existing coffee varieties. The hope was that the new cross would result in a coffee plant that was more disease-resistant and had higher yield potential.
Unfortunately, the new coffee plants did not meet these expectations and were more susceptible to disease and pests. However, they did produce a uniquely flavored coffee bean that quickly gained popularity among coffee drinkers.
Nowadays, Pacamara coffee beans are grown in several countries around the world, including El Salvador, Brazil, Colombia, and Mexico. They are often used in blends or as single-origin coffee.
If you see Pacamara coffee on the menu, be sure to give it a try! You’ll be rewarded with a rich and flavorful cup of coffee.
How to brew Pacamara coffee
Brewing the perfect cup of Pacamara coffee is easy with the right tools and technique. Here are a few tips to help you along the way:
- Use fresh, cold water for brewing. This will help ensure that your coffee is not bitter.
- Medium to coarse grind. A finer grind will result in over-extraction and bitterness in the coffee.
- Use a brew ratio of 1:16. This means for every 1 gram of coffee, use 16 grams of water.
- Pacamara coffee is best brewed using the pour over method. This will allow you to control the water temperature and brewing time, resulting in a perfect cup.
- Allow the coffee to bloom before continuing with the pour over. This means pouring a small amount of water over the grounds to wet them evenly. Allow the coffee to bloom for 30 seconds before continuing.
- Pour the remaining water into a slow and steady stream, starting in the center and spiraling outwards. pour until you reach your desired brew volume.
- Allow the coffee to drain completely before removing the filter. This will ensure that all of the coffee grounds are extracted and you don’t end up with a bitter cup.
is pacamara coffee an arabica or robusta?
Pacamara is a type of Arabica coffee. Arabica coffees are known for their balanced and smooth flavor. Pacamaras are no exception – they are rich and flavorful with notes of caramel and chocolate.
The Mierisch Family’s Limoncillo farm is where the new yellow Pacamara variety of coffee was discovered. This varietal requires more food (fertilizer) than other varieties to grow well, and it also needs soil that is rich in magnesium, zinc, and potassium.
Despite its susceptibility to diseases, this varietal produces a spectacular cup profile – fruitier and more citric than its red maturing cousin. For these reasons, it is recommended that yellow Pacamara be roasted light.
GOLDEN PACAMARA by El Injerto Estate
The Golden Pacamara is a unique coffee bean that is the result of a cross between the Red Pacamara and the Yellow Catuai. It was first discovered in El Injerto Estate, located in Huehuetenango, Guatemala.
The beans are highly sought after for their unique flavor and aroma. They are grown at an altitude of 1890 to 1910 masl and have an average temperature of 13ºC to 26ºC. The beans are dried using the African Beds drying method in a green house.
the caffeine content of Pacamara coffee Beans
Pacamara coffee beans are known for their relatively low caffeine content, with levels ranging from 8 to 12 mg per cup. This makes Pacamara a great choice for those looking for a coffee with less caffeine than the average cup.
pacamara coffee vs geisha coffee beans
When it comes to coffee beans, there are two that often stand out above the rest – pacamara and geisha. Both of these beans have unique flavor profiles that can make any coffee lover weak in the knees. But which one is better?
Pacamara coffee beans are known for their fruity and floral notes. They tend to be less acidic than other coffee beans, which makes them ideal for those who prefer a sweeter cup of coffee. Pacamara beans are also typically larger in size than other coffee bean varieties.
Geisha coffee beans, on the other hand, are known for their chocolatey and nutty flavors. They tend to be more acidic than Pacamara beans, which gives them a bolder taste. Geisha beans are also typically smaller in size than other coffee bean varieties.
So, what’s the bottom line? Both Pacamara and Geisha coffee beans have unique flavor profiles that make them ideal for different types of coffee drinkers.
If you’re looking for a fruity and floral cup of coffee, Pacamara beans are a great option. If you prefer a bolder, more chocolatey cup of coffee, then Geisha beans are the way to go.
Pacamara coffee beans Flavour Profile
Pacamara coffee beans are known for their large size and unique flavor profile. The beans are typically described as being fruity, floral, and nutty, with a chocolatey finish.
Pacamara coffees tend to be more full-bodied than other varieties, and often have low acidity levels. This makes them a popular choice for those who enjoy a sweeter, smoother cup of coffee.