I’m a shameless adorer of the Pacamara variety, especially when it’s coming from Diego Baraona’s Los Pirineos in Tecapa-Chinameca, Usulutan, El Salvador. This is a washed Pacamara from February’s harvest, and despite a wide lineage of the variety around the world, Tim Wendelboe had a personal touch in ensuring the Pacamara grown at Los Pirineos was the finest calibre - this lot shows us just how complex and unique the Pacamara can truly be. Initially I thought this may have been an Ethiopian coffee, floral and ripe fruits, but with a sweet almost cardamom sugar-like aftertaste. On second pass we found a super floral and clean presentation, reminding me clearly of juicy berries! It’s a classic you’ll want to drink all day :)
Tim Wendelboe was founded by - you guessed it - Tim Wendelboe, and they roast in Oslo, Norway. This coffee was roasted on 13.8.2025.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.