Los Pirineos is named after the famous Pyrinee mountains on the French-Spanish border. The farm is located on the top of the Tecepa Volcano in the south-east of El Salvador; which is reminiscent of the Pyrinee mountains.

Gilberto Baraona, is now the proud owner of this farm that has been in his family since 1890.
He grows both Pacamara, Typica and heirloom Bourbon (called Bourbon Elite) imported from Guatemala in 1890. This varietal has been used to develop the newer Bourbon varietal often grown in El Salvador called Tekisik. Bourbon Elite gives an exceptionally sweet cup with a lot more intense flavours of fruit and flowers compared to the newer Tekisik on this farm.

Gilberto recently built a brand new wet mill on top of Tecapa where he processes all his coffee. The mill is built by the best standards using easy to clean tiles and stainless steel equipment only. So far it is the cleanest mill we have ever seen and Gilberto takes great pride in his processing skills. We are planning on visiting Gilberto for the next harvest in order to help him experiment with various processing techniques to see if we can develop his great coffees even more.

Producer: Mr. Gilberto Baraona
Lot size: 2070 Kg
Harvest: March 2011
Origin: Usulutan, Tecapa-Chinameca, El Salvador.
Growing conditions: 1300 – 1480 m.a.s. under shade trees such as Gravelia, Avocado, Banana, Orange trees, etc.
Farm size: 150 hectars.
Botanical variety: Bourbon Elite. (Heirloom Bourbon imported from Guatemala in 1890)
Process: All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing. After de-pulping the mucilage is removed with an aqua pulper which is a centrifuge that removes the mucilage without any fermentation taking place. When the mucilage is removed the beans in it’s parchment are dried for about 12 days on cement patios while constantly being turned to ensure even drying.
All processing and drying is executed at Gilberto’s impeccable mill at the top of the Tecapa volcano. Gilberto recycles the water used in his processing and the water comes from a tank where he collects rainwater. All pulp and mucilage is turned in to fertilizer for his coffee trees.

Taste description:
Aroma and flavours of milk chocolate and dried dates with hints of red berries.
Berry-like acidity with medium intensity. Soft and rich mouthfeel.
Lingering sweet finish.

You can buy this coffee in our webshop.

Here are more pictures from the farm: