How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Tecapa-Chinameca, Usulután, El Salvador
Process
Washed
Tasting notes
Tart red berriesStone fruitDark chocolate
Varietal
Pacamara
Species
Arabica
Altitude
1100–1400 masl
Farm
Los Pirineos
Producer
Diego Baraona
Best for
Filter
About
Washed Pacamara from Los Pirineos, the 150-hectare farm on the Tecapa volcano in Usulutan, El Salvador, now run by Diego Baraona. Cherries are de-pulped, dry-fermented overnight and dried slowly on raised beds under shade nets. Intense and fruity, with tart red berries, stone fruit and dark chocolate.

More from Tim Wendelboe

Echemo
Tim Wendelboe
SINGLE ORIGIN · JIMMA, ETHIOPIA
Floral · White tea · Stone fruit
Light roast
Echemo Espresso
Tim Wendelboe
SINGLE ORIGIN · JIMMA, ETHIOPIA
Floral · White tea · Stone fruit
Light roast
Finca El Puente Catuaí
Tim Wendelboe
SINGLE ORIGIN · LA PAZ, HONDURAS
Herbal · Dark chocolate · Dried fruit
Light roast

FAQ

Where does Los Pirineos Pacamara come from?

Los Pirineos Pacamara comes from Tecapa-Chinameca, Usulután, El Salvador. It is a washed coffee. It grows at 1100–1400 masl.

What does Los Pirineos Pacamara taste like?

Tim Wendelboe lists tart red berries, stone fruit and dark chocolate.

How do I brew Los Pirineos Pacamara?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.