Los Pirineos Pacamara Espresso — Honey Process

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.