Medium Roast · Tim Wendelboe
Los Pirineos Pacamara Espresso — Honey Process
★ 4.5 / 5
4,000+ reviews
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Roasted to order
Within 48h of leaving the drum
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— What drinkers say
Reviews.
— About this coffee
Honey-processed Pacamara, dialled for the espresso machine.
Diego Baraona's Pacamara from Los Pirineos, honey-processed and roasted for espresso. Pulls with the body of a chocolate bar and the fruit of stone-fruit jam.
Winey · stone fruits · cacao nibs
About this coffee
- Producer: Diego Baraona
- Farm: Los Pirineos, Tecapa-Chinameca, Usulután
- Country: El Salvador
- Cultivar: Pacamara
- Process: Honey
- Roast profile: Medium-light, espresso
Freshness & shipping
Roasted to order — ships within 1 week of your roast date. 100% specialty arabica, at its peak 2 to 3 weeks after roasting.
How to brew
Espresso: 18g in, 36–40g out, 25–32 seconds. Pull slower for more syrup.
Part of the Tim Wendelboe — June 2026 Drop. Limited stock.
— Tasting notes
In the cup.
How Los Pirineos Pacamara Espresso — Honey Process shows up — flavour profile, body, finish — graded on our internal cupping rubric.
— Brew suggestions
Brew it
like this.
Pourover (V60)
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
French Press
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
Espresso
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
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