in Oslo
· Norway ·
Los Pirineos Pacamara Espresso — Honey Process
Fruity
Sold out — back with the next roast. Tim Wendelboe coffees land in small drops. Leave your email and we’ll let you know first.
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.
