Beverage
Pacas
C tier
Pacas is a compact natural mutation of Bourbon discovered in El Salvador and named after the Pacas family who first cultivated it. Short internodes and a smaller plant allow denser planting than traditional Bourbon while retaining much of Bourbon’s sweet, balanced cup character. Widely grown in El Salvador and neighbouring countries, Pacas is also a parent of Pacamara. It performs well at medium to high elevations with attentive fertilisation; like pure Bourbon lines it lacks strong genetic resistance to coffee leaf rust.
Also known as: Pacas, Pacas, Pacas, Pacas
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Characteristics
Preparations
Traits
History
A compact Bourbon mutation was identified on the Pacas family farm in the Santa Ana region of El Salvador.
National research programmes selected and distributed Pacas for commercial dense planting.
Pacas became a major Salvadoran cultivar and a parent in the Pacamara breeding cross with Maragogipe.
Pacas plantings spread through Central America as a Bourbon-type alternative with shorter stature.
Specialty lots of Pacas continued to showcase classic Bourbon-like sweetness and chocolate notes.