in Oslo
· Norway ·
Los Pirineos Pacamara Espresso — Honey Process
Fruity
Honey Pacamara, dialled for the espresso machine.
The same sweet, fruity honey-processed Pacamara from Diego Baraona at Los Pirineos (Tecapa volcano, Chinameca, Usulután, El Salvador) — roasted a little further for espresso, where its strawberry and stone-fruit sweetness turns syrupy.
Tasting notes: Winey · stone fruits · cacao nibs.
The variety
Pacamara, a Pacas × Maragogipe cross, from a farm that helped develop the variety and selected a standout line for its volcanic soil.
How it's grown & processed
Hand-picked and sorted, de-pulped, then dried with the mucilage on raised beds under shade nets — turned through the day, covered at night. The careful drying is what makes a honey coffee this clean and sweet rather than rough.
Brew it
Espresso: 18–19g in, 35–38g out, 25–35 seconds, water at 93–94°C. Honey processing builds body — pull slightly long for syrup.
Roasted in Oslo by Tim Wendelboe, imported fresh by Bean Shipper · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.
Brew it the Oslo way
Espresso
- Dose
- 18 – 19 g
- Yield
- 35 – 38 g
- Time
- 25 – 35 s
- Water
- 93 – 94 °C
Precision baskets (18–22 g) are easier to extract properly, with noticeably more sweetness in the cup.
