The Pacas variety is the result of a natural and spontaneous mutation of Bourbon, (much like Caturra in Brazil and Villa Sarchi in Costa Rica). 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. Nonetheless, the Pacas family thought that the variety they had planted were of the San Ramon Bourbon variety (a hybrid available at the time), despite some differences to that main varietal.
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.
For more information please see https://www.cafepacas.com/english/historia.swf
