Los Pirineos Pacamara - Honey Process

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

Tim Wendelboe, the Oslo-based roaster celebrated for precision and transparency, has long sought out coffees that express clear varietal character — and Pacamara is one of the more dramatic varietals to do exactly that. A hybrid of Pacas and Maragogipe, Pacamara is prized for its large bean size and tendency toward complex, expressive cup profiles, often leaning into stone fruit and chocolate registers that align with what this lot presents.

The honey process sits between washed and natural methods, leaving some mucilage on the bean during drying. This typically lends a rounder body and gentle fruit sweetness compared to fully washed coffees, without the intensity of a full natural. The combination of that processing approach with Pacamara's inherent character makes for a cup where stone fruit and cacao-like depth can develop in a complementary, balanced way — something worth exploring alongside the coffee flavor wheel.