San Pacho
Sources: Tierra Bendita (website)
San Pacho is a coffee variety grown in El Salvador, documented at Tierra Bendita’s Finca Las Veraneras in the Apaneca-Ilamatepec mountain range (Ahuachapán / Santa Ana), at approximately 900–1,000 masl.
Key Characteristics
- Disease resistance: Described as rust-resistant — a significant attribute in El Salvador, where Tekisic (the dominant variety) is highly susceptible to coffee leaf rust (Hemileia vastatrix)
- Cup similarity: Compared to Typica, Caturra, and Bourbon in cup character
- Cup profile: Smooth aroma; low citric acidity; clean cup with complexity of sweet-fruity flavours; vibrant acidity without being too strong
- SCA Q-grade: 85.75 at Finca Las Veraneras (San Pacho + Pacas combined lot)
- Processes used: Black Honey, Natural, Semi-Washed, Washed; dried on raised beds under shade
Uses
Tierra Bendita uses San Pacho in two retail roasted products:
- Satoshi Specialty Blend — blended with Red Bourbon, Honey Process ($16.50)
- Gourmet Blend — blended with Pacas, Semi-Wash and Honey Process ($14.50)
Also offered as a green coffee export variety (with Pacas) through the BioKrop Project.
Agronomic Notes
The rust-resistant characteristic places San Pacho in the category of modern disease-tolerant varieties alongside Cuscatleco, Catisic, and other PROCAFÉ / ISIC breeding outputs. However, its precise genetic origin and breeding history are not documented in the source material. Unlike Cuscatleco (a formal PROCAFÉ release) or Catisic (a formal PROMECAFE cross), San Pacho’s provenance is not described — it may be a local farm selection or a lesser-known programme variety. Needs verification.