History

Found in the Usulután department of El Salvador, Los Pirineos farm is operated by fifth-generation coffee producer Diego Baraona. Diego took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of not only his father Gilberto, but the more than 130 years of experience, history, and knowledge that his family has in coffee cultivation.

The term “Elite” here refers to a word that Gilberto Baraona, Diego’s father, used to refer to the trees that are more than 100 years old on the farm. And it’s with the beans from these heritage trees that Gilberto placed second in the prestigious Cup of Excellence competition in 2019.

This lot of Bourbon coffee underwent Anaerobic Natural processing. After harvest, ripe cherries are placed into sealed barrels in a refrigerated chamber at 16 degrees Celsius. Coffee is fermented in this environment for 72 hours and the pH of the fermentation slurry is measured to maintain consistency and quality. Cherries are then dried on raised beds until reaching the ideal humidity for milling and export.

We have now visited Los Pirineos on multiple occasions, and it is so clear that both by seeing the immense attention to detail first-hand, and by tasting the result of that work, that Diego and his team have a passion for quality. In particular with the anaerobic natural processing of this coffee gives it a bright, funky and fermented flavour profile. We experience flavours of cherry, grape, and cacao nibs. 

As with all our coffees, this is an omni roast, which means it can be brewed equally well as both filter coffee and espresso.

Specifications