The name Pacas has been closely linked to coffee cultivation in El Salvador for over 150 years and across five generations – especially in the Apaneca-Ilamatepec region. The family is not only a well-established name in Salvadoran coffee farming but also the namesake of the Pacas variety, first identified on one of their farms in 1949. This deep connection between heritage, innovation, and growing region is reflected in the outstanding quality of their coffees, which are regularly recognized at the Cup of Excellence.

Café Pacas manages 16 farms with a total of around 500 hectares of coffee-growing land, spread across the fertile slopes of the Santa Ana and Cerro Verde volcanoes in western El Salvador. With elevations ranging from 900 to 1,700 meters, the region offers ideal conditions—depending on microclimate—for a wide variety of cultivars. In addition to classics like Bourbon, Pacas, and Pacamara, the family also grows so-called “Incubables” on specially selected plots: rare and demanding varieties such as Moka, Rume, Bernardina, Geisha, Kenya, and Heirloom, known for their exceptional cup profiles.

A central element of their quality strategy is the family’s own processing mill, Beneficio VIVAGUA, where all coffees are processed and refined. From plant cultivation to final processing and export, every step of the value chain is managed in-house. This full control ensures consistent quality, traceability, and transparency.

Sustainability is not an add-on but an integral part of the company’s culture. In the 2023/2024 harvest year, Café Pacas published its first comprehensive sustainability report, offering a detailed analysis of the impact of its production on the environment, society, and economic conditions. The report identifies specific areas for improvement to ensure an even more responsible approach to coffee production in the long term.