LOS PIRINEOS, El Salvador FILTER jammy, caramel, papaya

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LOS PIRINEOS, El Salvador FILTER jammy, caramel, papaya

from 8.50

Producer: Gilberto Baraona

Region: Usultan
Altitude: 1200 - 1550 masl

Varietal: Red Bourbon
Process: Red Honey

Cup profile: Jammy & chewy, caramel, papaya

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Los Pirineos Coffee farm has been in the Baraona Family from more than 120 years, since 1880 and Gilberto's coffee has won the El Salvador's Cup of Excellence multiple times.

The Farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region. The farm has been the experimental ground for several new varietal projects, such as the Central America F1 variety. Currently Los Pirineos is starting to grow more than 10 new varietals that will start producing in 2017. New varietals include Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. For the lower altitudes below 1200 meters varietals such as Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea.

Gilberto has a seed garden of 69 varieties and is also now becoming a verified seed distributor of Pacamara, Tekisic & Catisic for World Coffee Research.

The farm and Mill have 50 full time employees taking on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so must invest time and money in the people who manage the processing. Due to the training and support he offers even his temporary staff are consistent from year to year.

Gilberto’s dedication to quality is uncompromising. He has the largest coffee seed bank in private hands in El Salvador and is constantly testing and exploring new options for unique cup character. As well as experimenting with multitude of varieties, he also carries out various different processing methods, each resulting in a unique flavour profile.

This lot is processed by a “red honey” method. This means that the picked ripe cherries were de-pulped with 100% of mucilage remaining and dried on raised beds full sun. Coffee was left for 2 days without being moved and then moved 4 times a day. It was covered at night with total drying time of 20 days.

Thanks to Falcon Speciality for the information provided.