Pacamara — Pacas × Maragogipe Hybrid, Big Beans & Bold Cups

Hybrid Of Pacas & Maragogipe — Why Pacamara Exists

Pacamara was developed through formal breeding to combine the sweet, compact growth of Pacas with the distinctive size and cup character of Maragogipe. Pacas, a natural mutation of Bourbon, brought manageable stature and balanced sweetness. Maragogipe, a natural mutation of Typica, contributed exceptionally large seeds and a tendency toward aromatic intensity when cultivated and processed with care. Together, the hybrid promised higher cup distinction and a recognizably “premium” visual identity thanks to the bean size.

In practice, Pacamara expresses best in highland sites with cool nights, careful nutrition, and selective picking. Its seed size and cell structure influence roasting and drying kinetics—heat transfer must be even to avoid a cooked exterior with an underdeveloped core. When handled well, the variety is capable of complex fruit, spice, chocolate, and floral nuances across washed and natural styles, with a satisfying tactile weight.

Agronomy & Field Behavior — Managing A Big-Bean Hybrid

Pacamara’s growth habit reflects its Bourbon/Typica heritage: it benefits from thoughtful pruning, adequate spacing, and balanced shade to protect against heat stress while sustaining sugar accumulation. Because of the bean size and seed density, post-harvest handling must be methodical. Uneven drying shows up quickly as cup fade or flat acidity. Farms that rotate raised-bed parchment frequently, cover beds during midday sun or rain, and verify moisture near ≈10–12% produce more stable, expressive lots.

Disease pressure and yield vary by site and plant lineage. Buyers should focus on lot-by-lot performance: pay attention to traceability, fermentation notes, and drying protocol. When these fundamentals are right, Pacamara delivers memorable cups with strong consumer recognition—especially when the “big bean” story is told clearly on your menu.

Taste & Texture — Big Beans, Bold Flavors

Pacamara’s signature is a bold, layered cup with sweetness-first structure. Expect dark chocolate/cocoa, spice (cinnamon, clove), red fruit or tropical hints, and a syrupy body that plays well as both filter and espresso. Washed lots tend to show cleaner fruit and balanced acidity with cocoa undertones, while naturals and anaerobics can lean into ripe mango, blackberry jam, or wine-like depth if drying is disciplined.

• Washed Pacamara: cocoa, red apple/berry, citrus lift; silky texture; long sweet finish.
• Natural/Experimental: tropical fruit, berry compote, baking spice; heavier body; monitor cleanliness.
• Espresso Role: syrupy tactile with chocolate and fruit sparkle; holds up in small milk ratios.

Roasting Pacamara — Heat Transfer For Oversized Seeds

Large beans have a different heat-transfer profile. To avoid scorching or underdeveloped cores, start with a confident but not excessive charge, maintain airflow for even drying, and shape Maillard to build sweetness without collapsing acidity. Many roasters find success with slightly longer development at lower end-temperature compared with smaller-bean varieties, especially for filter profiles. For espresso, a touch more development can unlock chocolate and reduce astringency while keeping fruit present.

Rest matters: Pacamara often shows best after 3–7 days post-roast for filter and up to 7–12 days for espresso. Keep packaging tight and oxygen exposure low to preserve aromatics given Malaysia’s humidity.

Why Specialty Cafés Choose Pacamara — Distinct Look, Memorable Cups

Pacamara sells itself visually: large green beans signal something special to buyers reading offer sheets and café menus. On bar, the variety delivers consumer-friendly sweetness with a bold flavor impression, making it ideal for single-origin features, espresso spotlights, and seasonal flights. Its story—Pacas × Maragogipe—adds educational value, while the cup profile works across pour-over and espresso formats.

For roasteries balancing budget and impact, look for clean washed Pacamara for a dependable chocolate-fruit filter, or select naturals for a tropical, dessert-like feature. Build a narrative on your menu: origin, elevation, process, and your roast/brew choices. Customers connect better—and accept premium pricing—when they understand the why.

Buying Pacamara — From Offer Sheet To Cup In Malaysia

When an offer lands in your inbox, confirm origin & farm/station, elevation, process, drying method, and arrival analytics (moisture ≈10–12%). Ask for fresh samples and cup quickly on your water. Because Pacamara’s size magnifies drying differences, traceability and post-harvest discipline are critical. For most menus, prioritize cleanliness and repeatability over chasing the rarest experimental label.

How Scofi Helps — Cup-Verified Pacamara From Local Malaysia Stock

As Scofi (SOO HUP SENG TRADING CO SDN BHD), we maintain a shortlist of Pacamara green coffee tailored to Malaysian roasters. We coordinate local sampling, verify lots on arrival, and arrange domestic delivery or pickup. Our goal is simple: help you place clean, memorable Pacamara on your menu with minimal lead time.

• Traceable proposals with site, elevation, process, and drying details.
• Packaging recommendations (GrainPro/vacuum) suited to Malaysia’s climate.
• Menu copy suggestions and brew baselines to speed R&D.