Los Pirineos Pacamara — Honey Process

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.