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Tim Wendelboe - Los Pirineos, Pacamara Honey - Sigma Coffee UK

Expanded view of Tim Wendelboe - Los Pirineos, Pacamara Honey

Tim Wendelboe - Los Pirineos, Pacamara Honey - Sigma Coffee UK
Tim Wendelboe

Los Pirineos, Pacamara Honey

£19.00

  • Winey, Stone Fruits, Cacao Nibs
Roast
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Roast Date

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Additional information

Coffee Details

Country of Origin
El Salvador
Region
Tecapa-Chinameca, Usulutan
Varietal
Pacamara
Process
Honey
Roast Level
Light
Producer
Diego Baraona
Farm
Los Pirineos

What to expect

In the cup you can find

Winey, Stone Fruits, Cacao Nibs

Overall profile

Winey, Stone Fruits and Cacao Nibs define this sweet, distinctly fruity Pacamara.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
1/3
Adventurous
4/5

About Tim Wendelboe

As a roaster, Tim goes beyond exceptional coffee—he's built a business rooted in transparency, fair purchasing, and direct farmer relationships. Since 2010 he’s published yearly transparency reports, revealing exactly who he buys from, how much he pays, and why. By paying sustainable, quality-based F.O.B. prices and cutting out...

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Roaster notes

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

 

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Country of Origin

El Salvador, Central America

In this coffee

Winey, Stone Fruits and Cacao Nibs define this sweet, distinctly fruity Pacamara.

  • Winey
  • Stone Fruits
  • Cacao Nibs

About this origin El Salvador’s volcanic slopes are closely associated with Bourbon and Pacamara varieties. Coffees often feel rounded and sweet, with chocolate, ripe stone fruit and gentle citrus supported by a soft, creamy body.

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Coffee Process

Honey

In this coffee

Winey, Stone Fruits and Cacao Nibs define this sweet, distinctly fruity Pacamara.

  • Winey
  • Stone Fruits
  • Cacao Nibs

How it works The cherry skin is removed, but some of the sticky fruit layer stays around the coffee seed while it dries.

Typical influence The cup can balance washed clarity with natural sweetness, sometimes bringing a rounded body and stone-fruit or caramel-like flavours.

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Coffee Variety

In this coffee

Winey, Stone Fruits and Cacao Nibs define this sweet, distinctly fruity Pacamara.

  • Winey
  • Stone Fruits
  • Cacao Nibs

About this variety

Pacamara can be highly aromatic and more full-bodied than many delicate varieties. Ripe fruit, florals and spice are common reference points in high-quality lots.

Why this one is different
  • El Salvador
  • Tecapa-Chinameca, Usulutan
  • Honey

Salvadoran Pacamara often produces a broad, creamy cup with ripe fruit and lingering sweetness. The reviewed lots show persimmon, apricot, plum and dried berries, followed by orange-blossom honey, milk caramel, dulce de leche or warm clove. Semi-washed and extended-fermentation lots add their own texture and intensity, so the process remains an important guide.

Honey or pulped-natural processing often adds roundness and sweetness while keeping some of the fruit definition of a washed coffee.

A little background

Pacamara was developed in El Salvador and remains especially closely associated with the country's high-grown specialty farms. The reviewed coffees come from Juayúa, Santa Ana and Chalatenango, where producers use slow drying and carefully managed fermentation to shape its large-bean potential.

Identification note Pacamara is not fully uniform from one generation to the next. These examples also use different fermentation and drying methods, so their specific fruit, spice and caramel notes should not be treated as guaranteed variety traits.

Classification Salvadoran cross

Technical lineage Created by the Salvadoran Institute of Coffee Research from Pacas and Maragogipe. The variety can produce exceptional cups but is not genetically uniform across every planting.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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