Los Pirineos Pacamara

Los Pirineos Pacamara

An intense and fruity Pacamara coffee with notes of tart red berries, stone fruit & dark chocolate.

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About this coffee

Light roast for filter

Whole Coffee Beans

250g

Additional information

Producer: Diego Baraona
Country: El Salvador
Region: Tecapa-Chinameca, Usulutan
Altitude: 1200-1600 masl

Harvest date: February 2025
Process: Washed processing at Los Pirineos

Flavour notes

Tart red berries, stone fruit & dark chocolate

Cultivar

  • Pacamara


Pacamara is a crossing between Pacas and Maragogipe that can have very interesting cup profiles. It was released to farmers around El Salvador a bit early before it was a stable cultivar. It means you will get different outcomes when you plant the seeds from existing plants which means you can find really great tasting ones and some that are not so tasty. For many years our friend and coffee farmer Gilberto Baraona planted a great selection of Pacamara on his farm and he was able to get numerous top 10 placements at the El Salvador Cup of Excellence before he passed away. Fortunately his son, Diego is carrying on his legacy and continue to produce top quality Pacamara coffees.

Process

Picking and sorting

  • All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing.


Depupling, fermenting & washing

  • Coffee cherries are de-pulped before they are dry-fermented over night. The next morning, the mucilage is washed off the parchment coffee before the coffee is taken to the drying beds.


Drying

  • The coffees we buy from Los Pirineos are all dried slowly on raised beds and most beds are covered with shade nets. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and sorted on the farm. The coffees are also packed in vacuum packs on the farm before they are shipped to Norway.

Shipping

For our Norwegian customers, we offer three shipping options:

  1. Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
  2. Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.
  3. Brevpost uten sporing - This option does not offer tracking. Delivery is estimated within 2-5 business days.

For all international orders, we ship via DHL - Worldwide Express. This shipping method includes tracking, and all customs duties and taxes are covered in the shipping price, ensuring there are no unexpected charges for your order or its importation into the final destination. The estimated delivery time with DHL is 1-5 business days. For more information about shipping, please visit our FAQ page here. If you have further questions, please contact us here.

How to brew

Filter

  • We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.

Espresso

  • We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Tim's notes

A few years ago Jobneel Caceres Dios bought a small piece of land in an area not too far away from his first farm Finca Nacimiento that should be well known among our followers. He wanted to plant more coffee and different rare cultivars like Geisha. This year is the fourth year he was able to produce Geisha coffee from this new farm and the quality is (as expected) getting slightly better every year.

Although it is not as expressive as the Geisha coffees we buy from Finca el Puente further south in Honduras, this is still a delicious coffee with delicate and subtle floral and fruity flavours.

This particular lot was processed with a slightly different protocol than his Pacas coffees from Nacimiento. Last year we asked Jobneel to avoid de-pulping the cherries right after they were picked and instead let the coffee cherries rest over night and to de-pulp the cherries the following morning. This means the coffee cherries will start a slight fermentation prior to being de-pulped and it also means the parchment coffee is dry-fermented in a tank for 24 hours before washing. This has added a more intense fruity character to the coffee without it being overly fermented in any ways.

However, during my visit in march 2025, I realised that Jobneel had built a new wet mill by his house, which is situated at lower altitude than his farms. This meant the fermentation was a lot faster due to the hotter climate. I realised that the protocol we had agreed upon was a bit risky as his coffees that were processed in the new mill would easily ferment too much to my taste.

Fortunately I managed to select a few small lots picked in February this year that tasted clean and that were mixed together to become a slight bigger lot of 300 kg.

We are expecting even cleaner Geisha coffees from this farm to arrive later this year as after my visit , Jobneel started fermenting the coffee submerged in cold water which slows down the fermentation a lot and makes the coffee taste crisper and cleaner.

El Salvador

Los Pirineos

Los Pirineos is located on top of the Tecapa volcano in Chinameca, Usulutan in El Salvador. It is over 150 hectares in size and the altitude ranges from around 1100 – 1400 meters above sea level. Over the years, Gilberto and now Diego Baraona have planted over 80 different cultivars of coffee on the farm that grows under partial shade from native shade trees.

Read more about the farm