Los Pirineos Pacamara - Christmas Edition | El Salvador
£19.95
- Stone Fruits, Winey, Cacao Nibs
Additional information
Coffee Details
- Country of Origin
- El Salvador
- Region
- Usulután
- Varietal
- Pacamara
- Process
- Honey
- Roast Level
- Medium-Light
- Farm
- Los Pirineos
- Altitude
- 1600 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Stone Fruits, Winey, Cacao Nibs
Overall profile
Smooth and sweet: a winey character with ripe stone fruits and a cacao nib finish, roasted for espresso.
Sensory profile
- Acidity
- 3/5
- Body
- 4/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 2/5
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...
Roaster notes
El Salvador — Diego Baraona Los Pirineos Pacamara, Christmas Edition Espresso (Honey)
Tastes Like — 🍷 Winey • 🍑 Stone Fruits • 🍫 Cacao Nibs
DETAILS
Producer: Diego Baraona
Farm: Los Pirineos
Region: Tecapa-Chinameca, Usulután, El Salvador
Varietal: Pacamara
Process: Honey
Altitude: about 1,600 masl (per an earlier edition)
Roaster: Tim Wendelboe (Oslo), Christmas Edition
INTRO
This honey-processed Pacamara is smooth and sweet, selected for Tim Wendelboe's "Christmas Edition" for its exceptional quality. In the cup: winey notes, stone fruits, and cacao nibs.
THE PRODUCER
Diego Baraona produces this Pacamara at Los Pirineos in Tecapa-Chinameca, Usulután. Los Pirineos was one of the farms involved in developing the Pacamara cultivar, and today Diego produces high-quality certified Pacamara seed that he sells to other farmers, which helps him produce a very stable type of tree. The farm has won many awards for its Pacamara coffees. Tim notes that the very clean honey-processed coffees there are probably a result of the skilful drying process they've put in place.
Pacamara is a cross of Pacas and Maragogype, known for its large seed size and for fruity, sweet cups when well grown, though some Pacamaras can taste herbal; Los Pirineos' rarely do.
THE PROCESS
This lot is Honey processed, meaning the parchment is dried with some of the sticky mucilage left on, which builds sweetness and body.
The careful drying is the defining feature. It's what gives the clean, sweet, smooth cup.
THE CUP
Smooth and sweet: a winey character with ripe stone fruits and a cacao nib finish.
Flavour Notes
🍷 Winey 🍑 Stone Fruits 🍫 Cacao Nibs
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