Los Pirineos Pacamara Espresso - Honey Process

Los Pirineos Pacamara Espresso - Honey Process

An intense Pacamara coffee with notes of super ripe stone fruits and cacao nibs.

250g whole coffee beans

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About this coffee

Cultivar: Pacamara

Flavour notes: Winey, stone fruits & cacao nibs

Producer: Diego Baraona
Country: El Salvador
Region: Tecapa-Chinameca, Usulutan
Process: Honey
Harvest date: February 2025

More about the cultivar

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.

How the coffee was produced

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

  • Coffee cherries are first de-pulped. After de-pulping the parchment coffee, with its mucilage on, is placed on raised beds for drying where it is dried with the mucilage on.

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 two 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.

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

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

This is a sweet and distinctly fruity Pacamara from Los Pirineos. Because it was honey processed (which means the parchment coffee was dried with mucilage on,) you can clearly taste some subtle fermented flavours that reminds me of strawberries and ripe stone fruits.

These flavours are created when the mucilage slightly ferments while the coffee is drying on raised beds under shade nets.

I often find honey processed coffees to be rough in texture and finish, but this lot was so sweet and smooth with just subtle fermented notes that I could not resist buying it while I was visiting in March last year.

Making such clean honey processed coffees is probably a result of the skilful drying process they have implemented at Los Pirineos. They turn and mix the coffees constantly throughout the day during drying to ensure even drying and to prevent the coffees from being affected by uncontrolled fermentation.  

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

Tim’s Choice – Coffee Subscription

With this coffee subscription, every month Tim will pick out his favourite coffees from our roastery in order to make sure that you receive something new and exciting every time. Freshly roasted coffee is sent out the first Wednesday of the month to all subscribers around the world.

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