THE PACAS VARIETY
Pacas coffee is a variety of Coffea arabica that is native to Central America. First discovered in 1949 on a coffee farm in Santa Ana, El Salvador, Pacas is a natural mutation of Bourbon coffee. The cup profile of the Pacas coffee is determined by its terroir, processing method, and roast level – and, in this case, its genetic predecessor. Sharing similar tasting notes to their Bourbon parents and other Bourbon offspring like Catuai, Pacas coffees are well-balanced with a rich body. Most of El Salvador’s coffee is shade-grown, so you can expect a sweet, complex cup
FARM INFO
Producer: Fernando Leto Escobar
Location: Apaneca Llamatepec
Varietal: Pacas
Processed: Natural
Moisture: 10.9%
Density: 0.668g/ml (SINAR)
Water Activity: 0.53aW
Growing Altitude: 1400+ masl
Plantation size: 12.0 hectares
Harvest: October 2022 - February 2023
Cup Notes: taste like notes with citric acidity of tropical fruits and blackberry, caramel, honey. Balanced body.