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Tasting Notes
Toffee, Orange, Cherry Cola
Process
Natural
Producer
Diego Baraona
Los Pirineos, a distinguished coffee farm located in the Usulután department of El Salvador, is overseen by fifth-generation coffee producer Diego Baraona. Diego took over in 2020 following the passing of his father, Gilberto. He continues the family's more than 130-year legacy of profound experience, history, and knowledge in coffee cultivation.
The farm is uniquely situated at 1400 meters above sea level on the slopes of a solitary volcano. This creates an unparalleled microclimate with abundant sunshine and refreshing, cool breezes—an ideal setting for coffee production, processing, and drying. This climate is expertly utilized in the drying area, where raised beds are positioned between two peaks. This natural formation acts as a wind tunnel, ensuring a constant breeze flows over the beds. They receive twelve hours of direct sun daily, with the persistent wind regulating the temperature, making it perfect for producing high-quality honey and natural processed coffees.
This specific offering from Los Pirineos is an Elite Bourbon lot processed using the natural method. The name "Elite" was given by Diego's father and refers to the Bourbon varietals on the farm that are over 90 years old. After harvest, only the ripest cherries were meticulously hand-selected. They were then laid out on raised beds and dried under carefully controlled conditions. The coffee was turned regularly to ensure uniform drying and prevent over-fermentation. This careful drying process continued until the cherries reached the optimal humidity for milling and export, thereby safeguarding the vibrant characteristics inherent to the variety and the terroir.
