Los Pirineos Bourbon

Los Pirineos Bourbon

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

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About this coffee

Light roast for filter

Whole Coffee Beans

250g

Additional information

Producer: Diego Baraona
Country: El Salvador
Region: Tecapa-Chinameca, Usulutan
Altitude: 1200-1600 masl

Harvest date: February 2025
Process: Washed processing at Los Pirineos

Flavour notes

Dark chocolate, hazelnuts & dried fruits

Cultivar

  • Bourbon


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.

Process

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 dry-fermented over night. The next morning, the mucilage is washed off the parchment coffee before the coffee is taken to the drying beds.


Drying

  • 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.

Shipping

For our Norwegian customers, we offer three shipping options:

  1. Pakke i Postkassen - With Pakke i Postkassen, tracking is provided, and delivery is estimated within 2-3 business days.
  2. Pakke til hentested - The parcel can be collected from a Post in Store, Post Office, parcel locker, or parcel box. This option includes tracking, with delivery expected within 1-5 business days.
  3. Brevpost uten sporing - This option does not offer tracking. Delivery is estimated within 2-5 business days.

For all international orders, we ship via DHL - Worldwide Express. This shipping method includes tracking, and all customs duties and taxes are covered in the shipping price, ensuring there are no unexpected charges for your order or its importation into the final destination. The estimated delivery time with DHL is 1-5 business days. For more information about shipping, please visit our FAQ page here. If you have further questions, please contact us here.

How to brew

Filter

  • 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.

Espresso

  • 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.

Tim's notes

This Bourbon coffee is a great representation of the Bourbon coffees grown at Los Pirineos. It has a lot of the 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.

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. His son Diego, who is now in charge of the farm,loves these Bourbon coffees as much as I do and says 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.

El Salvador

Los Pirineos

Los Pirineos is located on top of the Tecapa volcano in Chinameca, Usulutan in El Salvador. It is over 150 hectares in size and the altitude ranges from around 1100 – 1400 meters above sea level. Over the years, Gilberto and now Diego Baraona have planted over 80 different cultivars of coffee on the farm that grows under partial shade from native shade trees.

Read more about the farm