Los Pirineos Pacamara Espresso - Honey Process

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

Tim Wendelboe, the Oslo-based roaster renowned for precision and restraint, has long championed transparency in sourcing and meticulous roast profiling. Here they present a lot from Los Pirineos processed via the honey method — a technique that retains some of the coffee cherry's mucilage during drying, generally encouraging sweetness and body that sit between the cleaner clarity of washed coffees and the intense fruitiness of naturals.

The Pacamara varietal — a hybrid of Pacas and Maragogipe — is widely regarded for its large bean size and capacity to express complex, often bold flavors. Combined with honey processing, it creates conditions where stone fruit and chocolate-adjacent notes like cacao nibs (visible on the flavor wheel) are a plausible and frequently observed outcome of the varietal-process pairing. Prepared as an espresso, this lot is designed to highlight sweetness and structured body in concentrated form.