• Cher Dayrit

Honduras Las Lagunas Pacamara Natural Coffee

This coffee is made from hand-picked beans from the Honduras Las Lagunas. This natural process coffee was hand selected by a select group of highly trained coffee farmers, who ensure consistent quality and a special taste. They can recognize the perfectly ripe cherries by their bright burgundy color and their sweet smell. This single-origin coffee is 100% Arabica beans and has an unmistakable flavor.

The combinations of diverse shade trees, rainforest conditions, and the natural irrigation from spring waters provide the optimal micro climate to grow this Pacamara coffee. Growing coffee is the livelihood of most of the locals. Most of the 100,000 coffee growers in Honduras only own small plots of land and have to transport their coffee over long distances to process and sell it, which also involves a lot of extra cost.


What is pacamara coffee?

​Pacamara coffee is a coffee varietal that was originally created by crossing Pacas and Maragogype varieties. Pacamara coffee has an esteemed reputation, quite simply, because it tastes really good.


Pacamara plants inherit the dwarfism gene from the Pacas varietal, and the large bean size from Maragogype. Pacamaras usually have complex and intense aromas; medium to dense bodies with creamy textures; and elegant acidity with flavors that swing from sweet notes of chocolate and butterscotch to fruitier undertones that remind me of citrics, red berries, and stone fruits.


The Pacamara is a medium-sized tree with thick foliage, short internodes, and large leaves. The cherries it produces are long and have a small protuberance, and the seeds are large and oval in shape.


As a result of this, Pacamara plants are more dense and compact in stature. This makes them more wind resistant than Maragogype plants. The plants can therefore be grown closer together and on steep slopes. These qualities are ideal for growth at optimally high altitudes. These factors lead to a higher productivity relative to Maragogype plants.


Pacamara plants also produce larger, more desirable beans than Pacas plants. This is associated with a higher quality taste. This is the part where we benefit. These beans offer a more developed and higher quality taste profile.



HOW WAS PACAMARA CREATED?

Pacamara was first produced in El Salvador at the Salvadoran Institute for Coffee Research in 1958 which resulted from the crossing of Pacas and the Maragogipe varietals and now grown in a number of different Central American countries.


Pacas Coffee + Maragogype Coffee = Pacamara Coffee


The Pacas is a natural mutation of the Bourbon varietal. The Pacas trees are shorter in size, have tighter internodes, and develop a compact foliage which helps them endure tough climate conditions like tough winds, sunlight, and water scarcity. It is highly resistant to diseases, adapts to many growing conditions, and provides high production yields.


The Maragogipe is a mutation of the Typica varietal. The Maragogipe trees grow very tall in size and they produce some of the largest coffee seeds. This varietal does not produce high yields but the cup quality is remarkable.


The idea behind the creation of the Pacamara hybrid was to get the best of the two varieties. It was named PACAMARA in reference to the first four letters of each parent variety.


Try this natural coffee from Honduras! Black currant, orange peel acidity and medium body. Peach, plum, black tea flavour.


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