in Oslo
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El Salvador Los Pirineos Pacamara
Fruity·winey
Award-winning washed Pacamara from a volcano in El Salvador.
Los Pirineos sits on top of the Tecapa volcano in Chinameca, Usulután — over 150 hectares between roughly 1,100 and 1,400m, planted with more than 80 coffee varieties under native shade. The late Gilberto Baraona earned a string of El Salvador Cup of Excellence placements here, and his son Diego now carries the work forward.
Tasting notes: Tart red berries · stone fruit · dark chocolate.
The variety
Pacamara is a cross of Pacas and Maragogipe, released before it had fully stabilised — so quality swings wildly between farms. Los Pirineos was one of the farms that helped develop the variety and selected a superb line for its soil, which is why their Pacamara reliably avoids the herbal, oniony notes the variety can sometimes show.
How it's grown & processed
Selectively hand-picked, dry-fermented overnight, washed the next morning, then dried slowly on raised beds under shade nets — turned through the day and covered at night to keep the drying even. Milled, sorted and vacuum-packed on the farm.
Brew it
Filter. 60–70g per litre. Pacamara's big beans like a slightly coarser grind.
Roasted to order in Kuala Lumpur · 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.
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.
