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Los Pirineos


Country: El Salvador

Region: Cordillera Tecapa, Chinameca

Producer: Gilberto Baraona

Varietal: Bourbon

Process: Washed

Altitude: 1200-1500m

Harvest: January – April

Notes: Dark chocolate, plum, caramel fudge

Description: This is the first time we have had the honour to roast the Bourbon variety from Los Pirineos and it offers up plenty of sweetness, complexity of flavour supported by a lively acidity. Gilberto’s dedication to quality truly shines through and we have fallen in love with this coffee especially when roasted for espresso. Notes of dark chocolate and caramel fudge provide a rich texture and mouthfeel whilst an intense, sparkling plum sweetness lingers in the finish.

Origin: El Salvador is small coffee producing country in Central America but punches well above its weight when it comes to the quality and diversity of its coffee production. It is a land of volcanoes, many of them still active, which contributes to the rich and fertile soils that aids coffee production in this stunning mountainous country. Around 90% of the coffee is shade grown, which also helps to preserve the country’s rich biodiversity.

Producer: The Los Pirineos coffee farm has been in the Baraona family from more than 120 years. It is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee region and has been the experimental ground for several new varietal projects. To the locals, producer Gilberto Baraona is known as ‘The Gardener’ and his dedication to quality is uncompromising. Gilberto, a 15-time Cup of Excellence winner, has a seed garden of 69 varieties and is also a verified seed distributor of Pacamara, Tekisic & Catisic for World Coffee Research. He currently owns the largest coffee seed bank in private hands in El Salvador and is constantly exploring new varietals for their unique cup character.

The farm and mill have 50 full time employees and takes on a further 75 cherry pickers during the peak of the harvest. Gilberto’s obsession with incentivising quality means he pays well above the legal minimum wages to all his staff, and his dedication and attention to detail means that they receive agricultural training and support during their agricultural activities on the farm. The Bourbon coffee cherries were selectively picked and screensized for ‘floaters’ before being pulped and then fermented for 12-24h in tiled tanks without water. The coffee is then washed and soaked for a further 24h in water before being transferred to raised beds to dry for 7 days.

Weight 250 g
Dimensions 45 × 160 × 230 cm