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.

Pacamara is one of ‘signature’ varietals from Los Pirineos, very much known for its elegant character and complexity. Indeed this is very much the approach that Diego Baraona and his team take across all of their production. We have been working with Los Pirineos now for four years and they are producers known to be one of pioneers for experimenting with processing and cultivating very rare and unique varietals of coffee.

The Pacamara varietal and the dedicated work in production and processing play a dual role in the clear excellent quality of this coffee. This lot of coffee underwent Red Honey processing. After the harvest, ripe cherries are pulped, and the mucilage is left intact. Pulped coffee is then spread in a thin layer on raised drying beds. The coffee isn’t moved at all on the bed for the first 72 hours of drying, and then it is moved to ensure consistent drying. Coffee is dried for 15–20 days until it reaches the ideal humidity.

Clean, balanced and well-structured, we experience a fruity, and sweetness-driven coffee. You may remember we had the Black Honey processing of the Diego’s Pacamara varietal pretty recently. Compared to that coffee, which was more of a syrupy, dark grape flavour, the Red Honey has more of a floral and tropical-driven flavour, lighter in body and with a slight, pleasantly herbal character.

Specifications