Los Pirineos Pacamara

Description

Tasting Notes: Winey, stone fruits & cacao nibs Origin: Tecapa-Chinameca, Usulutan, El Salvador Producer: Diego Baraona Process:  Honey Varieties: Pacamara Harvest: February 2025 Roast Profile: Light Roast Roast Date: July 8, 2026   Tim Wendelboe Coffee Roasters is located in Oslo, Norway From Tim Wendelboe An intense Pacamara coffee with notes of super ripe stone fruits and cacao nibs. 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.