Los Pirineos Bourbon


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This is a sweet Bourbon coffee with a rich mouthfeel and relatively low acidity. An smooth coffee with notes of chocolate and roasted nuts with hints of dried fruit in the finish.

Additional information


Bourbon Elite

Flavour Notes

Chocolate, hazelnuts & dried fruits


Diego Baraona


El Salvador


Tecapa-Chinameca, Usulutan




February 2023

Roast Profile

Light Roast


Whole Coffee Beans

Bag Size


Tim's Notes

This semi-washed Bourbon coffee is sort of our “Brazilian style” coffee. It has a lot of the milk chocolaty notes you often find in the Bourbon coffees in Brazil, with a delicious sweet note of 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 de-pulped before they are either semi-washed. After de-pulping the parchment coffee with it’s mucilage on is sent to a mechanical mucilage remover where about 90% of the mucilage is removed by friction and washed off with clean water. After washing the clean parchment coffee is immediately dried.
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.



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