Pacas is a natural mutant varietal of the Bourbon lineage that was originally discovered on farmland owned by the Pacas family located in the Santa Ana region of El Salvador in 1949. Just over a decade later, in 1960, the Salvadoran Institute for Coffee Research began cultivating successive generations of Pacas to select for ideal characteristics. Like other natural Bourbon mutants found throughout South America between the 1930s and 1960s (e.g. Caturra, Villa Sarchi, Villalobos, and Pache) , a single-gene mutation results in the plant exhibiting 'dwarfism': a phenotype characteristic for reduced stature and internode spacing. This compact shape helps make Pacas a space-efficient and relatively productive cultivar. The added benefits incurred from the variety's hardiness and pleasant cup quality have made the cultivar a staple of El Salvadorian agriculture. El Salvador is the main region of Pacas cultivation, where the variety accounts for around 25% of the country annual coffee production. Pacas is further known as a parental variety of the highly sought after Pacamara variety.
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