Nicaragua Pacamara is derived from a cross between the Pacas and Maragogipe varieties. An incomplete pedigree selection was made by the Salvadoran Coffee Research Institute (ISIC). It is grown primarily in El Salvador.
A similar variety, Pacamara, probably originated from a natural cross between Caturra x Maragogipe in Nicaragua. Initial selections were made by the Nicaraguan Institute of Agricultural Technology (INTA) in 1976. Additional selections were made by private producers in Central America, but the variety was never "stabilized" and each harvest is unique in its own right.
It is distinguished by its large bean size. I always get a sweet core in Pacamara coffees, not only are they usually huge beans (which is always new), but they also have a very sweet profile balanced by a nutty spiciness in the profile.
Nicaragua Pacamara is full-bodied and just a hint of acidity at lighter roast points. Very clean tasting line, best expressed in medium to dark roasts. Lighter profiles have some cool jazzy acidity but don't develop the nice nutty/malty tone enough to provide a cool balance. The strong side of medium will make anyone happy, creamy, fuller malt tones with a hint of sweetness. Darker roasts take on a strong and fuller body with the attributes of this profile, complementing the roasted notes.
Type: Arabica
Variety: Bourbon-Typica group
Altitude: 1200-1300m
Roast level: MEDIUM
Origin: Nicaragua
LOT 24/25
Drying process: Sun dried
Quality: Specialty coffee / Specialty coffee - excellence
SCA SCORE 85
Main flavors: Fruit, citrus, spices, strawberry, milk chocolate, walnut, malt.
Nicaragua Pacamara is derived from a cross between the Pacas and Maragogipe varieties. An incomplete pedigree selection was made by the Salvadoran Coffee Research Institute (ISIC). It is grown primarily in El Salvador.
A similar variety, Pacamara, probably originated from a natural cross between Caturra x Maragogipe in Nicaragua. Initial selections were made by the Nicaraguan Institute of Agricultural Technology (INTA) in 1976. Additional selections were made by private producers in Central America, but the variety was never "stabilized" and each harvest is unique in its own right.
It is distinguished by its large bean size. I always get a sweet core in Pacamara coffees, not only are they usually huge beans (which is always new), but they also have a very sweet profile balanced by a nutty spiciness in the profile.
Nicaragua Pacamara is full-bodied and just a hint of acidity at lighter roast points. Very clean tasting line, best expressed in medium to dark roasts. Lighter profiles have some cool jazzy acidity but don't develop the nice nutty/malty tone enough to provide a cool balance. The strong side of medium will make anyone happy, creamy, fuller malt tones with a hint of sweetness. Darker roasts take on a strong and fuller body with the attributes of this profile, complementing the roasted notes.
Type: Arabica
Variety: Bourbon-Typica group
Altitude: 1200-1300m
Roast level: MEDIUM
Origin: Nicaragua
LOT 24/25
Drying process: Sun dried
Quality: Specialty coffee / Specialty coffee - excellence
SCA SCORE 85
Main flavors: Fruit, citrus, spices, strawberry, milk chocolate, walnut, malt.
