An array of flavors characterizes this year’s Pacamara from Limoncillo Farms. Warm, rich notes of fig, and caramelized sugar. Splashy, playful tastes of star fruit and papaya. It’s a leather armchair with a bright yellow throw over its arm, a dark blue suit with a green tie. Could it be any better?
Pacamara is a cross of the Pacas and Red Maragopipe varietals. The name comes from the first four letters of each parent coffee. Created by the Salvadoran Institute for Coffee research in 1958, the Pacamara was developed to take advantage of the unique growing conditions of the region, providing a combination of higher productivity and optimal taste properties.
In a way, Pacamara is an example of the science that has been applied to the coffee business over the past 60 years. Its attention to detail and cultivation all speak to the transformation of coffee from a commodity to a specialty crop akin to wine.