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Tim Wendelboe
Los Pirineos Pacamara Honey
from June 24, 2026
(58 days after roast)
18.0g
→
43.9g
(1:2.4)
in 16.1s
23.5
on Kafatek SDRM
| Portafilter Filter Paper | 909 |
| Country | El Salvador |
| Region | Tecapa-Chinameca, Usulutan |
| Farm | Los Pirineos |
| Farmer | Diego Baraona |
| Variety | Pacamara |
| Processing | Honey. 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. |
| Harvest time | February 2025 |
| Tasting notes | Winey, Stone Fruits, Cacao Nibs |
| Place of purchase | Eight Ounce |
| Size | 250g |
| Cost | $28 |
Coffee bag notes:
Pacamara is a hybrid made from Paca and Maragogype coffees, created by the Salvadoran Institute of Coffee Research. This large-bean varietal is known for its bold, complex flavors, combining bright acidity with a syrupy body and tropical fruit notes.