Pacas is a natural mutation of Bourbon found in El Salvador on the skirts of the Santa Ana volcano. This variety was discovered by Fernando Alberto Pacas Figueroa on a part of his Finca “San Rafael” in the Ilamatepec/Santa Ana Volcano region of El Salvador. Don Fernando began collecting seed from these trees and established nurseries with them, eventually establishing a small ¾ hectare plot entirely of this new variety. Production of this plot was noticed to be significantly higher than other areas of San Rafael, and it was obvious that these plants were unique.

In 1956, Don Francisco de Sola and Don Fernando’s son – Fernando Alberto Pacas Trujillo – were visiting Don Francisco’s farm together, and Fernando Jr. began speaking to him about this highly productive plot. With the help of a professor from University of Florida, they began experimenting, planting two seeds of the ‘mystery’ variety and two of the San Ramon Bourbon to discern if there were differences. Trees were also sent to the University of Florida for testing. Very shortly this new ‘mystery’ variety was determined to be a new variety with distinct characteristics, including slightly larger size, shorter internodes and a wider production area. They named the variety Pacas after the family who cultivated and cared for the plants.

The Pacas variety performs well in a multitude of environments and is known for being hardy and productive as well as displaying good quality in the cup. It has become common throughout El Salvador and within other countries.

Why do we grow Pacas?

Pacas is a medium to small sized tree compared to other varieties. Though compact, it is highly productive and can be planted in higher densities per manzana in comparison to Bourbon that needs more room to grow. These higher density plantations are very handy when talking about steep slopes or valleys. Higher density plantations help prevent soil erosion.

Production capacity: between 690-1840 kilos per manzana.

Tree size: Medium - Small.

Location: San Cayetano, La Fany, La Siberia, Noruega.

Variety cup notes:

  • Aroma: Chocolate and floral.

  • Body: Medium to high body, very creamy mouthfeel.

  • Acidity: Citric, bright.

  • Flavor: Cherry, milk chocolate, melon, caramel.

  • Aftertaste: Caramel and malty sweetness.

How do we process this variety?

  • Full-Wash

  • Semi-Wash

  • Honey