# Pacamara Coffee (Coffea arabica) **Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/pacamara-coffee **Data Source:** Hermetica Superfoods Ingredient Encyclopedia **Updated:** 2026-04-01 **Evidence Score:** 2 / 10 **Category:** Coffee Cultivars **Also Known As:** Pacamara Arabica, Pacas x Maragogipe hybrid, Salvadoran Pacamara, Pacamara cultivar, El Salvador Pacamara ## Overview Pacamara coffee is a large-bean Arabica hybrid cultivar (Pacas × Maragogipe) containing caffeine at 1.32–1.42% and notable concentrations of 5-caffeoylquinic acid, a chlorogenic acid subtype with [antioxidant](/ingredients/condition/antioxidant) properties. No clinical trials specific to Pacamara have been conducted, so its health effects are extrapolated from general Coffea arabica research. ## Health Benefits • No specific health benefits demonstrated - No clinical trials on Pacamara coffee were identified in the research • General C. arabica components present - Contains caffeine (1.32-1.42%) and chlorogenic acids typical of coffee • Potential [antioxidant](/ingredients/condition/antioxidant) compounds - Contains 5-caffeoylquinic acid (up to 3.79 g/100g in related varieties) • Standard coffee bioactives - Shares chemical composition with C. arabica including proteins (13%) and lipids (6-10%) • No evidence-based claims possible - Absence of human studies prevents specific benefit claims ## Mechanism of Action Caffeine in Pacamara coffee acts as a nonselective adenosine receptor antagonist (A1 and A2A receptors), blocking adenosine-mediated inhibition of cAMP production, which promotes alertness and sympathomimetic activity. The primary polyphenol, 5-caffeoylquinic acid (5-CQA), inhibits glucose-6-phosphatase and activates Nrf2/ARE signaling pathways, contributing to [antioxidant](/ingredients/condition/antioxidant) and potential glycemic-modulating effects. Chlorogenic acids also modulate gut incretin hormone release, potentially affecting postprandial [glucose metabolism](/ingredients/condition/weight-management), though this has not been tested specifically in Pacamara preparations. ## Clinical Summary No randomized controlled trials or observational studies have been conducted specifically on Pacamara coffee as a distinct cultivar. Available evidence is extrapolated from broader Coffea arabica research, including systematic reviews showing that regular coffee consumption (3–5 cups/day) is associated with reduced type 2 diabetes risk (RR ~0.75) and cardiovascular mortality. Studies on chlorogenic acid extracts from Arabica coffee have used doses of 140–400 mg/day in trials with 20–120 participants, showing modest reductions in [blood pressure](/ingredients/condition/heart-health) (2–4 mmHg) and fasting glucose. The evidence base for Pacamara-specific benefits remains absent, and any health claims for this cultivar are speculative pending direct investigation. ## Nutritional Profile Pacamara coffee (Coffea arabica hybrid of Pacas × Maragogipe) shares the core biochemical profile of C. arabica with some varietal distinctions. Caffeine content: 1.32–1.42% dry weight basis (moderate-to-typical arabica range, lower than robusta's ~2.7%). Chlorogenic acids (CGAs): primary bioactive class, dominated by 5-caffeoylquinic acid (5-CQA) at approximately 3.00–3.79 g/100g dry weight in comparable arabica varieties; total CGA content in green arabica beans typically 6–10 g/100g dry weight, reduced to 1–3 g/100g after roasting due to thermal degradation. Trigonelline: ~1.0–1.2 g/100g green bean (precursor to niacin/B3 upon roasting, yielding ~10–40 mg niacin per 100g roasted bean). Lipids: arabica beans contain 15–17% lipid dry weight, comprising predominantly triacylglycerols and diterpenes cafestol and kahweol (~0.2–0.5% of green bean weight), which are largely retained in unfiltered brew. Protein: 10–13% dry weight in green beans, largely denatured during roasting into Maillard reaction products contributing to flavor. Carbohydrates: sucrose 6–9% in green beans (nearly fully degraded during roasting); polysaccharides (galactomannans, arabinogalactans) 50–55% dry weight, partially acting as [prebiotic](/ingredients/condition/gut-health) fiber. Minerals per 240ml brewed cup (approximate): magnesium 7–10 mg, potassium 100–115 mg, niacin 0.5–1 mg. Roasting degree significantly impacts final cup bioactive concentrations — light roast preserves higher CGA content; dark roast increases [antioxidant](/ingredients/condition/antioxidant) melanoidin compounds. Bioavailability: CGAs are 30–60% absorbed in the small intestine; remainder metabolized by colonic microbiota into phenolic acids (ferulic, dihydrocaffeic acids). Pacamara-specific compositional data is limited; values extrapolated from C. arabica cultivar literature. ## Dosage & Preparation No clinically studied dosage ranges for Pacamara coffee have been established. The cultivar contains standard C. arabica levels of caffeine (1.32-1.42%) and chlorogenic acids, but no standardized extracts or therapeutic doses have been researched. Consult a healthcare provider before starting any new supplement. ## Safety & Drug Interactions Pacamara coffee carries the same safety profile as other Coffea arabica preparations; caffeine at typical consumption levels (200–400 mg/day) is generally recognized as safe for healthy adults but may cause [insomnia](/ingredients/condition/sleep), tachycardia, and anxiety at higher intakes. Caffeine inhibits CYP1A2 [metabolism](/ingredients/condition/weight-management) and can interact with medications including ciprofloxacin, fluvoxamine, and clozapine, increasing their plasma concentrations. Pregnant individuals are advised to limit caffeine to under 200 mg/day due to associations with low birth weight and miscarriage risk. Individuals with arrhythmias, severe hypertension, or GERD should exercise caution, and caffeine can potentiate stimulant effects of ephedrine or pseudoephedrine. ## Scientific Research No clinical trials, RCTs, or meta-analyses specific to Pacamara coffee were identified in the research. While general C. arabica studies exist on coffee components (e.g., PMID 35454667 on by-product composition), none directly evaluate Pacamara for biomedical outcomes. ## Historical & Cultural Context Pacamara is a modern hybrid cultivar from El Salvador with no documented traditional medicinal use. As a recently developed coffee variety focused on agricultural yield and sensory qualities, it lacks the historical therapeutic applications found in some botanical medicines. ## Synergistic Combinations Green tea extract, L-theanine, Rhodiola rosea, Ashwagandha, CoQ10 ## Frequently Asked Questions ### What makes Pacamara coffee different from regular Arabica coffee? Pacamara is a hybrid cultivar developed by crossing the Pacas and Maragogipe varieties of Coffea arabica, resulting in an exceptionally large bean with a distinct flavor profile. Its caffeine content (1.32–1.42%) and chlorogenic acid composition fall within the typical Arabica range, meaning it offers no confirmed biochemical advantages over other Arabica cultivars for health purposes. ### Does Pacamara coffee have more antioxidants than other coffees? Pacamara contains 5-caffeoylquinic acid (5-CQA) and other chlorogenic acids typical of Coffea arabica, but no published comparative studies demonstrate it has significantly higher antioxidant concentrations than other Arabica cultivars. Antioxidant content in coffee varies more with roast level—lighter roasts preserve more chlorogenic acids—than with cultivar selection. ### How much caffeine is in Pacamara coffee? Pacamara coffee beans contain approximately 1.32–1.42% caffeine by dry weight, which is consistent with the Coffea arabica species average of roughly 1.2–1.5%. A standard 8 oz brewed cup typically delivers 80–120 mg of caffeine depending on grind size, brew method, and extraction time. ### Are there any clinical trials on Pacamara coffee specifically? As of the available research, no clinical trials have been conducted specifically examining Pacamara coffee as a distinct cultivar for any health outcome. Any health-related conclusions about Pacamara must be inferred from broader Coffea arabica literature, which itself varies considerably in study design, dosing, and population. ### Is Pacamara coffee safe to drink during pregnancy? Pacamara coffee is not inherently more or less safe than other Arabica coffees during pregnancy; the primary concern is caffeine intake. Major health organizations including WHO and ACOG recommend limiting caffeine to under 200 mg/day during pregnancy, as higher intakes are associated with increased risk of low birth weight and pregnancy loss. One to two small cups of Pacamara daily would typically stay within this threshold. ### How does Pacamara coffee compare to other specialty Arabica cultivars in terms of chlorogenic acid content? Pacamara, a hybrid of Pacas and Maragogipe varieties, contains chlorogenic acids similar to other Arabica cultivars, with related varieties showing up to 3.79 g/100g of 5-caffeoylquinic acid. The specific chlorogenic acid profile of Pacamara reflects its Arabica lineage rather than offering a significantly elevated antioxidant composition compared to other premium cultivars. Chlorogenic acid content varies based on growing altitude, soil conditions, and processing methods across all coffee varieties. ### What is the caffeine content in a typical serving of Pacamara coffee? Pacamara coffee contains approximately 1.32–1.42% caffeine by weight, which is consistent with standard Arabica coffee and translates to roughly 95–200 mg of caffeine per 8 oz cup depending on brewing method and bean-to-water ratio. This caffeine level is typical for Arabica varieties and falls below the caffeine content found in Robusta coffee beans. Individual sensitivity to caffeine varies, and brewing time significantly influences the final caffeine extraction. ### What compounds in Pacamara coffee contribute to its potential health properties? Pacamara contains bioactive compounds typical of Arabica coffee, including caffeine for cognitive stimulation and chlorogenic acids (particularly 5-caffeoylquinic acid) that possess antioxidant and anti-inflammatory properties. These compounds are shared across most Arabica cultivars and are responsible for the general health-associated effects of coffee consumption. However, no clinical trials have specifically isolated unique health benefits exclusive to Pacamara, making it functionally equivalent to other quality Arabica coffees in terms of bioactive composition. --- *Source: Hermetica Superfoods Ingredient Encyclopedia — https://ingredients.hermeticasuperfoods.com* *License: CC BY-NC-SA 4.0 — Attribution required. Commercial use: admin@hermeticasuperfoods.com*