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Los Pirineos Pacamara — Honey Process
Sold out — back with the next roast. Tim Wendelboe coffees land in small drops. Leave your email and we’ll let you know first.
The honey-processed Pacamara. Riper, deeper, richer.
Same Pacamara cultivar from Los Pirineos, but pulped and dried with the sugary mucilage left intact — a process that pulls out winey, super-ripe stone fruit and cacao nib notes.
About this coffee
- Producer: Diego Baraona
- Farm: Los Pirineos, Tecapa-Chinameca, Usulután
- Country: El Salvador
- Cultivar: Pacamara
- Process: Honey (mucilage left intact during drying)
- Harvest: February 2025
- Roaster: Tim Wendelboe Roastery (Oslo, Norway)
- Roast profile: Light, filter
Tasting notes
Winey · stone fruits · cacao nibs
About Tim Wendelboe
Oslo's most influential roaster since 2007. World Barista Champion. Decade-long collaborator with the Baraona family at Los Pirineos.
How to brew
Filter brewing recommended. 60–70g per litre water. Honey processing builds body — V60 or Kalita pulls the cleanest cup.
Part of the Tim Wendelboe — June 2026 Drop. Limited stock, freshly imported from Oslo.
Brew it the Oslo way
Filter / pour-over
- Ratio
- 60 – 70 g / L
- Grind
- Medium-fine
- Scale
- Weigh coffee & water
- Water
- 92 – 94 °C
Use a digital scale for both coffee and water. 60–70 g per litre depending on method, water and taste.
