Los Pirineos Bourbon Honey

kr 181.44

This is a sweet Bourbon coffee with a rich and smooth mouthfeel with flavour notes of milk chocolate & ripe stone fruit.

Additional information

Weight 0.311 kg
Dimensions 15 × 7.5 × 23 cm

Flavour Notes



El Salvador


Tecapa-Chinameca, Usulutan




Roast Profile


Whole Coffee Beans

Bag Size


Out of stock

This honey processed Bourbon coffee has a lot of the milk chocolaty notes, that you often find in the Bourbon coffees from this farm, with a delicious ripe stone fruit character to it. Similar to the semi-washed lot we recently offered, but with a more pronounced acidity and a fruitier cup. The fruitiness is caused by the mild fermentation that happens during the drying phase where the mucilage left on the parchment will ferment for a short while before the coffee is properly dried. I still find the ferment or “pulpy” flavours to be very mild and subtle in this particular lot. It is no big secret that I personally always look for the cleanest possible coffees when or if I buy honey processed coffees.


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.


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.

For details on our current shipping information, please visit our FAQ page here.

If you still have any questions, please contact us here.


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.

Diego Baranoa

Diego is 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.


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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Coffee brewing guide

Brewing guides

Browse our brewing guides to learn how to make great tasting coffee at home. No matter if you’re making french press, filter coffee, iced coffee or espresso – we’ll help you get the most out of your coffee.

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