This season, we have roasted some amazing coffees from Los Pirineos. In a stunning volcanic landscape, fifth generation producer Diego Baraona continues the work of his father, searching for the perfect match between varietal, process, and terroir.
For our final release from Los Pirineos this season, we are showcasing the complex Pacamara varietal processed in Anaerobic style. With smooth mango sweetness and elegant florals, you could say we saved the best for last!
The Cup Through perfectly honed anaerobic processing, Diego has magnified the sweetness of the Pacamara varietal. The result is a coffee with abundant fruit flavour and floral elegance. Expect notes of ripe mango, apple, caramel, and honeysuckle. The texture is full and sweet on the palate, like fine honey, balanced by a touch of citric acidity.
About the Farm Gilberto Baraona was a shining beacon of the coffee industry in El Salvador. Over many years, he worked relentlessly to explore the possibilities of production, with a varietal programme that many dream of: the nursery that Gilberto developed hosts over 70 distinct coffee cultivars. Now in the trusted hands of his son, Diego, Los Pirineos continues to deliver the unexpected.
At 1400 metres above sea level, Los Pirineos sits on volcanic slopes amongst lush forest. The microclimate around the volcano provides sun-filled days and cool breezes that are ideal for growing and drying. In the drying area of the farm, raised beds are positioned between two peaks which consistently channel the wind across the drying coffee. With twelve hours of sun per day, this creates an ideal environment for Honey and Natural processing.
Quality and responsibility are central to the way Diego works. All the water used in processing is from collected rain, and bees are kept on the farm to help pollination across the farm and surrounding forest. With more than 60 employees, Diego ensures year round employment on projects across the farm.
The Process This lot underwent Anaerobic processing. Freshly harvested cherries are placed into sealed barrels in a refrigerated chamber at 16 degrees Celsius. The coffee is fermented for 72 hours while the pH of the fermentation slurry is measured to maintain consistency and quality. The cherries are then dried on raised beds for 25 days until reaching the ideal humidity for milling and export.
