No Code Necessary
PACAMARA
Regular price
$20.00
Size
Floral | Peach Nectar | Juicy | White Grape | Syrupy
Farm: Los Pirineos, Berlin, Usulutan, El Salvador
Producer: Diego Baraona
Cultivar: Pacamara
Altitude: 1300 - 1800 m.a.s.l.
Red Honey
Light Roast, recommended for Drip - Pour over (kalita wave or aeropress). Also in espresso creates a vibrant, syrupy shot with lively acidity and chocolate undertones. Tastes great both straight and in milk drinks.
'PACAMARA' comes from our Cultivars Series -showcases the influence of genetics on flavor. Each coffee is chosen to highlight the unique qualities of its variety from delicate florals to vibrant fruit notes, giving you a deeper appreciation of how the plant itself shapes your drinking experience
Pacamara is a Bourbon-Typica type cultivar which originated from a cross between Pacas and Maragogype. It is grown predominantly throughout Central America where it frequently dominates Cup of Excellence competitions in El Salvador and Guatemala for its high cup quality. Researchers have not classified Pacamara as a variety because it is not homogeneous; plants are not stable from one generation to the next.
Finca Los Pirineos has been producing Pacamara for many years and has one of the best selections planted there. They have been able to place in the top 10 of Cup of Excellence El Salvador numerous times with this special cultivar.
This lot is exclusively selected Pacamara cultivar, Red Honey. After harvest, ripe cherries are pulped, and the mucilage is left intact. White and Yellow Honeys have the least amount of mucilage on the coffee at drying time while Black Honeys have the most, leaving Red Honey in between. After removing the fruit, a thin layer of coffee is placed on the raised drying beds but it is not moved at all after the first 72hrs. Pulped coffee is then spread in a thin layer on shaded raised drying beds. Coffee is dried for approximately 25 days until it reaches ideal humidity.
Producer Facts:
Found in the Usulután department of El Salvador, Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of not only his father Gilberto, but the more than 130 years of experience, history, and knowledge that his family has in coffee cultivation.
The farm sits 1400 meters above sea level on the slopes of a stand-alone volcano. This unique positioning provides a microclimate unlike any other with sun-filled days and cool breezes, creating an environment ideal for coffee production, processing, and drying. This climate is capitalized on especially well in the drying area of the farm where raised drying beds are positioned between two peaks, creating a wind tunnel through which a breeze constantly flows. The beds are exposed to the sun for twelve hours per day while the temperature is regulated by the persistent wind, creating an ideal environment for producing Honey and Natural coffees.
Across Los Pirineos there are around 20 coffee varieties in production—including Rume Sudan, SL-28, Batian, and Gesha—though Pacamara and Bourbon are the staple coffees making up approximately 80% of the farm’s volume. Along with the 20 varieties that are in production on the farm, Los Pirineos also keeps its own coffee variety garden and nursery containing approximately 70 different varieties of coffees. This work with varieties was a passion for Diego’s father Gilberto, and is a passion that Diego intends to carry on into the future of the farm by continuing to grow and experiment.
While quality is certainly important at Los Pirineos, Diego keeps an eye toward environmental and social responsibility as well. All of the water used in production and processing of the coffee comes from collected rainwater. Bees are also kept here, both to produce honey and to contribute to the local ecosystem in a variety of ways. Diego employs around 60 people on the farm, and works to make sure that the people who harvest the coffee are also working on other projects on the farm year-round for consistent and sustainable work. All of the coffee at Los Pirineos is shade grown under trees planted by Diego’s father Gilberto, which provide not only quality growing conditions for the coffee, but additional habitat space for local fauna.
Our relationship with Finca Los Pirineos started long time ago, in 2010. Since 2015 we have worked with coffee from this farm, being the first to import their coffee directly to Argentina. Before that, our founder Maria Esther and Gilberto Barahona, a specialty coffee pioneer in El Salvador, were friends.
We are thrilled to continue to work with Diego to bring Los Pirineos’ coffee to Miami!
Regular price
$20.00
Size
Floral | Peach Nectar | Juicy | White Grape | Syrupy
Farm: Los Pirineos, Berlin, Usulutan, El Salvador
Producer: Diego Baraona
Cultivar: Pacamara
Altitude: 1300 - 1800 m.a.s.l.
Red Honey
Light Roast, recommended for Drip - Pour over (kalita wave or aeropress). Also in espresso creates a vibrant, syrupy shot with lively acidity and chocolate undertones. Tastes great both straight and in milk drinks.
'PACAMARA' comes from our Cultivars Series -showcases the influence of genetics on flavor. Each coffee is chosen to highlight the unique qualities of its variety from delicate florals to vibrant fruit notes, giving you a deeper appreciation of how the plant itself shapes your drinking experience
Pacamara is a Bourbon-Typica type cultivar which originated from a cross between Pacas and Maragogype. It is grown predominantly throughout Central America where it frequently dominates Cup of Excellence competitions in El Salvador and Guatemala for its high cup quality. Researchers have not classified Pacamara as a variety because it is not homogeneous; plants are not stable from one generation to the next.
Finca Los Pirineos has been producing Pacamara for many years and has one of the best selections planted there. They have been able to place in the top 10 of Cup of Excellence El Salvador numerous times with this special cultivar.
This lot is exclusively selected Pacamara cultivar, Red Honey. After harvest, ripe cherries are pulped, and the mucilage is left intact. White and Yellow Honeys have the least amount of mucilage on the coffee at drying time while Black Honeys have the most, leaving Red Honey in between. After removing the fruit, a thin layer of coffee is placed on the raised drying beds but it is not moved at all after the first 72hrs. Pulped coffee is then spread in a thin layer on shaded raised drying beds. Coffee is dried for approximately 25 days until it reaches ideal humidity.
Producer Facts:
Found in the Usulután department of El Salvador, Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of not only his father Gilberto, but the more than 130 years of experience, history, and knowledge that his family has in coffee cultivation.
The farm sits 1400 meters above sea level on the slopes of a stand-alone volcano. This unique positioning provides a microclimate unlike any other with sun-filled days and cool breezes, creating an environment ideal for coffee production, processing, and drying. This climate is capitalized on especially well in the drying area of the farm where raised drying beds are positioned between two peaks, creating a wind tunnel through which a breeze constantly flows. The beds are exposed to the sun for twelve hours per day while the temperature is regulated by the persistent wind, creating an ideal environment for producing Honey and Natural coffees.
Across Los Pirineos there are around 20 coffee varieties in production—including Rume Sudan, SL-28, Batian, and Gesha—though Pacamara and Bourbon are the staple coffees making up approximately 80% of the farm’s volume. Along with the 20 varieties that are in production on the farm, Los Pirineos also keeps its own coffee variety garden and nursery containing approximately 70 different varieties of coffees. This work with varieties was a passion for Diego’s father Gilberto, and is a passion that Diego intends to carry on into the future of the farm by continuing to grow and experiment.
While quality is certainly important at Los Pirineos, Diego keeps an eye toward environmental and social responsibility as well. All of the water used in production and processing of the coffee comes from collected rainwater. Bees are also kept here, both to produce honey and to contribute to the local ecosystem in a variety of ways. Diego employs around 60 people on the farm, and works to make sure that the people who harvest the coffee are also working on other projects on the farm year-round for consistent and sustainable work. All of the coffee at Los Pirineos is shade grown under trees planted by Diego’s father Gilberto, which provide not only quality growing conditions for the coffee, but additional habitat space for local fauna.
Our relationship with Finca Los Pirineos started long time ago, in 2010. Since 2015 we have worked with coffee from this farm, being the first to import their coffee directly to Argentina. Before that, our founder Maria Esther and Gilberto Barahona, a specialty coffee pioneer in El Salvador, were friends.
We are thrilled to continue to work with Diego to bring Los Pirineos’ coffee to Miami!
Customer Reviews
Are you interested in coffee?
You love coffee and want to brew a better cup at home? Say no more! We got your back! You can take any of workshops designed specially for people like you!
About Our Coffee
Yes — all of our coffees are free from mold and meet strict quality standards. Mold and ochratoxin A (OTA) can develop in poorly processed or stored coffees, but we take every step to prevent that from happening. Before purchasing any coffee, we evaluate water activity and moisture content to ensure it’s within safe and stable parameters. Once it arrives at our warehouse, we monitor relative humidity and storage conditions carefully to maintain the integrity of each lot.
From sourcing to roasting, our focus is on quality and freshness — so you can enjoy every cup with confidence.
From dedicated farmers across the world’s most expressive regions — each coffee reflects its origin, soil, and the people behind it.
We partner with producers who share our values: respect for their land, transparency, and craft. Every coffee has a story, not just a score.
Some are certified organic, although we are not an organic certified roastery. However, all our coffees are sustainably grown. We prioritize farms that care for soil health and community impact.
Yes — always. We roast in small batches so your coffee arrives fresh and vibrant every time.
Brewing & Storage
Keep it sealed, cool, and dry — away from heat, moisture, and light. An airtight container keeps freshness alive.
Enjoy within 4–6 weeks of roasting for peak flavor. After that, it’s still great, just a little softer on aroma.
Fine for espresso, medium for drip or pour-over, coarse for French press or cold brew. The right grind brings balance and sweetness.
Absolutely — our coffees are crafted to shine in any brew method.
Ordering & Shipping
Usually within 1–2 business days after roasting. You’ll get tracking once it’s shipped.
Yes! Subscribe for regular deliveries of your favorite coffee — freshly roasted and hassle-free.
Because coffee is a perishable product, we can’t accept returns once bags are opened. But if something isn’t right, please reach out — we’ll make it right.
Yes. Shipping costs and delivery times vary by country.
Wholesale & Partnerships
Fill out our wholesale form — we’ll connect to learn about your needs and build a program that fits your coffee goals.
Yes. We provide guidance, education, and support to help your team brew and serve coffee beautifully.
Absolutely. We love collaborating to design coffees that express your brand’s identity and taste.
About Us
Husband and wife team Dylan Thome and María Esther López-Thome — coffee educators, roasters, and lifelong students of flavor.
It’s about community — people connected through coffee, moving and growing together.
Intentional sourcing, honest roasting, and meaningful relationships — quality with purpose.
Yes! We host tastings and events regularly. Follow us for dates and details.
About Our Tea
We offer a curated selection of loose-leaf and bagged teas — from classic black and green teas to herbal and botanical blends. Each one is chosen for balance, clarity, and character.
All true teas come from the same plant — Camellia sinensis. The difference lies in how the leaves are processed:
Black tea is fully oxidized for a rich, bold flavor.
Green tea is lightly processed to keep its fresh, grassy notes.
Herbal tea (technically a “tisane”) is made from herbs, flowers, or fruits — naturally caffeine-free.
Yes, most black and green teas naturally contain caffeine. Herbal blends/Botanicals are caffeine-free.
Use fresh, hot water and steep according to the tea type:
- Black tea: 3–5 min at ~95 °C
- Green tea: 2–3 min at ~80 °C
- Herbal tea: 5–7 min at ~100 °C
- Adjust to taste — shorter steeps for lighter cups, longer for more strength.
Keep tea in a cool, dry place, away from light, air, and strong odors. Airtight containers preserve freshness and aroma longer.
Properly stored tea can last a long time. Green teas are best enjoyed within a year, while black and herbal teas can stay vibrant for up to two years.
Absolutely. Our teas brew beautifully over ice or as cold infusions. Just double the leaf amount or steep longer to keep flavor balanced.
