If you’re looking for a cup of coffee with truly “big” character, this Pacamarafrom Tim Wendelboe is just for you. From the very first sip, you’ll be struck by its intense sweetness and distinctive, almost wine-like profile. The flavor spectrum is dominated by notes of ripe red berries, which blend with the exotic freshness of tropical fruit in the finish. Thanks to the Honey processing method, this coffee is even sweeter and richer in flavor than its washed variants from previous years. It is a complex, layered filter coffee with pronounced acidity and a full body, embodying the typical wildness of this variety, yet in a perfectly balanced and clean profile.
Behind this lot are Marysabel Caballero and Moises Herrera, who are considered the absolute leaders of Honduran coffee production in the coffee world. Their farm, Finca El Puente, in the La Paz region is synonymous with uncompromising quality and a sustainable approach to nature and the community. The key element here is the Pacamara variety itself, a cross between Pacas and Maragogipe. It is a variety that can be unpredictable, but through years of practice, Moises and Marysabel have managed to select the most flavorful plants, which yield beans with exceptional potential. The coffee was harvested in March and April 2025 at an altitude that allowed ample time for sugars to develop, which you’ll taste in every cup.
The exceptional flavor profile and wine-like acidity of this coffee are the result of precisely controlled processing using the Honey method. After hand-picking, the cherries are de-pulped, but a portion of the pulp (mucilage) is left on the bean. This layer then plays a key role during the first phase of drying, when a gentle “wild” fermentation takes place, giving the coffee its characteristic fruity depth. The beans are dried very slowly on elevated African beds covered with shade nets. Drying takes place in a drier climate near the producers’ homes, where the beans are regularly turned to ensure absolute uniformity. This demanding and controlled process, culminating in the stabilization of the beans in airtight packaging, is responsible for the crystalline clarity and intense sweetness that the roastery has managed to perfectly preserve in the beans.