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.
|Dimensions||15 × 7.5 × 23 cm|
Whole Coffee Beans
Out of stock
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.
All cherries are selectively picked by hand. Unripe and damaged cherries are removed by hand from the ripe cherries before processing.
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.
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 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.
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.