Los Pirineos Pacamara Espresso — Honey Process

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Bright
  30
• Sweet
  25
• Clean
  20

HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Pacamara, dialled for the espresso machine. The same sweet, fruity honey-processed Pacamara from Diego Baraona at Los Pirineos (Tecapa volcano, Chinameca, Usulután, El Salvador) — roasted a little further for espresso, where its strawberry and stone-fruit sweetness turns syrupy. Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: WineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. · stone fruits · cacao nibs. The varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Pacamara, a Pacas × Maragogipe cross, from a farm that helped develop the variety and selected a standout line for its volcanic soil. How it's grown & processed Hand-picked and sorted, de-pulped, then dried with the mucilage on raised beds under shade nets — turned through the day, covered at night. The careful drying is what makes a honey coffee this clean and sweet rather than rough. Brew it Espresso: 18–19g in, 35–38g out, 25–35 seconds, water at 93–94°C. Honey processing builds bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. — pull slightly long for syrup. Roasted in Oslo by Tim Wendelboe, imported fresh by Bean Shipper · ships within a week · whole bean, 100% specialty arabica, best 2–3 weeks after roast.