{"product_id":"tim-wendelboe-los-pirineos-pacamara-pacamara-honey-el-salvador-250g","title":"Tim Wendelboe - Los Pirineos - Pacamara - Honey - El Salvador 250g","description":"\u003cp\u003eRoasted 6\/25\u003c\/p\u003e\n\u003cp\u003eAn intense Pacamara coffee with notes of super ripe stone fruits and cacao nibs.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Pacamara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e El Salvador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tecapa-Chinameca, Usulutan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1100 – 1400 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Baraona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e February 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Winey, stone fruits \u0026amp; cacao nibs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Cultivar\u003c\/strong\u003e\u003cbr\u003ePacamara 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eAll cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing. 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. The coffees 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster Notes\u003c\/strong\u003e\u003cbr\u003eThis 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.\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45738304962604,"sku":"TW-20260626-LOS-PIRINEOS-PACAMARA-HONEY-PR-250G","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/LosPirineosPacamaraFilter-Webshop.webp?v=1782492702","url":"https:\/\/normasupply.co\/products\/tim-wendelboe-los-pirineos-pacamara-pacamara-honey-el-salvador-250g","provider":"Norma Supply Co. ","version":"1.0","type":"link"}