Los Pirineos Bourbon Espresso


This is a sweet Bourbon coffee  with flavour notes of milk chocolate, roasted nuts with hints of dried fruits.

Additional information


Bourbon Elite

Flavour Notes

Chocolate, hazelnuts & dried fruits


Diego Baraona


El Salvador


Tecapa-Chinameca, Usulutan




February 2023

Roast Profile

Espresso Roast


Whole Coffee Beans

Bag Size


Tim's Notes

This is a very clean honey processed Bourbon coffee that is a good representation og the Bourbon coffees grown at Los Pirineos. It has a lot of the milk chocolaty notes you often find in the Bourbon coffees in Brazil, but with more intensity and concentration of flavour. The coffee has distinct flavours of chocolate, roasted nuts and dried fruits. I love drinking this coffee when I want something sweet and comforting or to use it in a tasting as a contrast to the fruity and floral coffees we often have on our menu from Kenya and Ethiopia.

Gilberto Baraona named his bourbon trees «Bourbon Elite» as these trees are very old and are considered to be among the original Bourbon trees that were planted in El Salvador many years ago. I am happy to know that his son Diego, loves these Bourbon coffees as much as I do and say he will focus on producing more of it along with his Pacamara, Sudan Rume and a few other cultivars he has identified to produce unique coffees on his farm.


Bourbon is one of the most genetically important C. arabica cultivars in the world as many newer cultivars like Caturra, Mundo Novo, Villa Sarchi and Pacas descend from Bourbon. It was introduced from Reunion Island (former Bourbon Island) to Brazil around 1860 and quickly spread all over Central- and South-America. Bourbon is a tall plant with low yields but has potential to produce very high quality coffee. Unfortunately it is susceptible to leaf rust which is part of the reason why it is getting more rare to find great tasting Bourbon coffees.   This coffee is coming from the old Bourbon trees on the farm that were named Bourbon Elite as they were used by Procafe in their research and development of new cultivars and also  because they were among the oldest Bourbon trees in El Salvador.  In general this coffee is always very sweet with a syrupy mouthfeel and with chocolaty flavours when grown in this area of El Salvador.


Picking and sorting
  • All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing.
Depupling, fermenting & washing
  • Coffee cherries are first de-pulped. After de-pulping the parchment coffee, with its mucilage on, is sent directly to the dryers and left to dry with the mucilage on.
  • The coffees we buy from Los Pirineos are all dried slowly on raised beds and most beds are covered with shade nets. During drying the coffees are raked throughout the day to ensure even drying. At night it gets covered to prevent condensation and the risk of the coffee gaining moisture in the drying process. Once the coffees are dried, they are stored in air tight grain pro bags before the they get milled and sorted on the farm. The coffees are also packed in vacuum packs on the farm before they are shipped to Norway.


How To Brew

  • We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
  • We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.

Los Pirineos

Diego Baraona is a 5th generation coffee farmer and took over his family farm in 2020 after his father, our dear friend and legendary coffee producer Gilberto Baraona passed away. Aged 25, Diego was living in Barcelona studying and building his own life when he lost his father. The sudden and unexpected death of Gilberto forced Diego to make a life choice. Either sell the coffee farm that had been in his family for 130 years, or move back to El Salvador and become a coffee farmer. Fortunately Diego decided to continue working on his father’s and family legacy and now, three years later he is not only producing high quality coffees like his father but taking it to a new level.

Learn More About Los Pirineos


  Los Pirineos

We buy coffee directly from Diego and his team at Los Pirineos. They mill, pack and export their own coffee. In 2023 the cost of producing a pound (453g) of green coffee was around 2 US dollars. After adding the cost of milling, sorting, packaging and logistics Diego had a total cost of around 3 – 3,50 US dollars per pound. We paid on average 4,8 USD per lb ranging from 3,70 to 14 USD per pound depending on quality and availability. The coffee is imported by ourselves directly to Norway. We have been buying coffee from Gilberto and now Diego every year since 2010.

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