A sweet and distinctly fruit-forward Pacamara from Los Pirineos. This lot was honey processed — meaning the parchment coffee was dried with the sticky mucilage still intact. The result? A cup layered with delicate fermented notes, reminiscent of ripe strawberries and stone fruits. These flavours develop as the mucilage gently ferments during slow, controlled drying on raised beds under shade nets.

Honey processed coffees often lean toward a rough texture and a slightly wild finish, but not this one. When Tim tasted it on a visit to the farm back in March, the sweetness and silky smoothness stood out immediately. The fermenty character is present, but subtle — perfectly balanced.

That clarity is no accident. The team at Los Pirineos have mastered the drying process, carefully turning and mixing the coffee throughout the day to ensure even moisture loss and protect the lot from uncontrolled fermentation. The result is a showcase of precision and craft in honey processing.

Tasting Notes: Winey, stone fruits & cacao nibs

What is the roast recency? And why is TW always on pre-order?

Tim Wendelboe (TW) roasts in a slightly different way. They have produced coffee that - in their opinion - requires you to brew fresher than you would expect. TW doesn't believe their coffees should be rested for extended periods of time (months). And the stated peak is between one week off roast to five weeks off roast.

As a result, we will collect orders up until it is viable for us to place the order and then we will distribute the coffee out, these will be 'Roast-To-Order (Pre-Order)'. Some bags will be left over from this tranche, and these will be sold as 'Roasted (Off-The-Shelf)' which are bags that are at least 1 week off roast, up to four weeks.

Finally there will be a sale for 'extended rest' coffee, which is outside of TW's recommended resting period, but in our opinion is still fantastic to brew. These are listed under 'Extended Rested'

 

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!