We don't carry Los Pirineos Pacamara (Espresso Christmas Edition). These are the closest coffees in our shop.
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Christmas Edition
In stock at Tim Wendelboe. We don't carry it yet.
79Strong. Cherrybook Index, from 2 sources.
With this little evidence the score is pulled toward a neutral 50; more signals will move it.
Whether we sell a coffee never changes its score. How the Index works
Mainly fruit, some citrus, some cocoa.
The roaster’s notes: winey, stone fruits, cacao nibs.
Mapped from the roaster’s tasting notes to the SCA flavor wheel: our reading of their notes, not the roaster’s own categories.
$1.91an ounce. Similar coffees run $1.38 to $2.20.
A statistical model, refit weekly across the in-stock catalog, estimates what coffees with these listed traits sell for per ounce.
What Tim Wendelboe publishes about this coffee.
Community reputation · Reddit
Well-regarded· sentiment 84/100
Two Reddit commenters describe positive experiences with Tim Wendelboe. One lists Tim Wendelboe among their favorite Norwegian roasters. Another says the available coffees are all delicious, identifies washed coffee as the characteristic style, and says honey or natural offerings remain clean.
Favourite Norwegians are definitely Tim Wendelboe Jacu Kaffa Kokko But also heard great things about Fuglen Solberg & Hansen (who Tim used to roast for many years ago)
If you're interested in getting a sense of the "Tim Wendelboe" style, I would not recommend the Honey processed coffee. TW is known for *washed* coffees. When they do offer a honey or natural coffee, it's quite clean, but still, those processes aren't really what they're known for. (that said you can't go wrong--these.
From the roasterBrew guide
Tim Wendelboe · 161.7K views on YouTube
Watch on YouTubeThis video covers Tim Wendelboe; it is general roaster coverage.
Cherrybook summary of the video
Tim Wendelboe demonstrates his brewing technique for both V60 and automatic filter brewers. He emphasizes the importance of coffee quality, grind size adjustment based on taste, and consistent water-to-coffee ratios.
From Tim Wendelboe:
“The most important ingredient that you need to think about is obviously the coffee. You cannot make good coffee without having good ingredients.”
“Normally, if the coffee taste astringent and bitter, you need to grind coarser. And if it taste watery and weak, you need to grind finer.”
Explore the videos
Reviewers and industry channels consistently portray Tim Wendelboe as an uncompromising pioneer of precision, transparency, and education in specialty coffee. Outside coverage highlights his rigorous approach to sample roasting, quality control, and direct-trade sourcing, including his farm work in Colombia. Observers emphasize his dedication to objective evaluation, consistency over time, and sharing deep technical knowledge with the broader coffee community.
Pioneering precision in roasting and brewing · Rigorous sample roasting and quality control · Direct farm sourcing and Colombian partnerships · Strong emphasis on educational workshops · Objective evaluation over subjective preference · Long-term consistency and operational stability
Videos by their credited creators. Playing a video connects to YouTube. Privacy
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