LOS PIRINEOS

el-salvador

85-88.5
Download Sheet
Altitude

1070 - 1800 masl

Preparation

Washed (RFA)

Location

Usulutan, El Salvador

Variety

Bourbon, Pacas, Pacarama

Owner

Gilberto Baraona

Harvest

January - March

Shipment

April - July

In Central America, El Salvador has the nickname, ‘Pulgarcito’, which means little thumb and is a reference to the tiny size of this important coffee producing nation. Over half of the nation’s coffee is made of the Bourbon variety and there is plenty of sweet, complex, highly acidic coffee being produced. Around 90% of the country’s coffee is also shade grown, which helps to maintain the rich biodiversity that thrives in rural El Salvador. 

El Salvador is also famous for its volcanoes and as many of these mountains of molten rock are still active the soil is extremely rich and fertile, making it perfect for coffee growth.  These have resulted in some strikingly, beautiful views, with Volcan Santa Ana and Izalco standing out as the largest and most well known.

Los Pirineos:

Los Pirineos Coffee farm has been in the Baraona Family for more than 120 years, since the family first moved there in 1880. Gilberto, one of the 3rd generation of coffee farmers from the Baraona family, now owns the farm and has designed and built the most modern specialty coffee mill in the whole of El Salvador. All of the processing takes place on the farm, and Gilberto oversees all aspects of production with a meticulous eye for detail.

The farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca coffee region, at around 1450 masl. Specialising in Bourbon and Pacamara, Los Pirineos has one of the oldest heirloom Bourbon varieties in the country. It has also been the experimental ground for several new varietal projects started last year, including the Central America F1 variety. This year, Los Pirineos is starting to grow more than 10 new varietals, including Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. For the lower altitudes, below 1200 metres, Gilberto also grows Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea.

The farm and mill have 50 full-time employees and they take 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 he has invested time and money in the people who manage the processing. As a result of 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. 

It is with great excitement that we are working with Gilberto, and we hope to extend our offering from Los Pirineos in the coming years.

 

FSC- 1200 - LP17-47 *SOLD OUT

Altitude: 1500 masl

Varietal: Red Bourbon

Process: Natural 

Cup profile: Pineapple, banana, rum, cream & brown sugar

SCAA: 88

 

FSC- 1201 - LP17-46 - *SOLD OUT*

Altitude: 1450 masl

Varietal: Red Bourbon

Process: Yellow honey 

Cup profile: Lemon & date with cashew, toffee and a sweet creamy body

SCAA: 86.25

 

FSC- 1202 - LP17-49  *SOLD OUT*

Altitude: 1350 masl

Varietal: Pacamara

Process: Washed, dried on raised beds in the sun

Cup profile: Blackcurrant, mango, fig & honey

SCAA: 88.5

 

FSC- 1203 - LP17-42  *SOLD OUT*

 Altitude: 1350 masl

Varietal: Pacamara

Process: Honey

Cup profile: Kiwi, pear, honeydew, melon & lychee

 SCAA: 86

 

FSC- 1204 - LP17-40 *SOLD OUT*

Altitude: 1550 masl

Varietal: Red Bourbon

Process: Natural, drying time 35-40 days

Cup profile: Tropical fruits, banana, coconut, cream rum & brown sugar

SCAA: 88

 

 

FSC- 1206 - LP17-48 *SOLD OUT*

Altitude: 1475 masl

Varietal: Red Bourbon

Process: Washed & Soaked

Cup profile: Plum, cherry & raisin with milk chocolate & vanilla

SCAA: 85

   

FSC- 1210 - LP17-59 *SOLD OUT*

Altitude: 1450 masl

Varietal: Red Bourbon

Process: Washed & Soaked

Cup profile: Passion fruit, orange, toffee with a juicy body

SCAA: 86.25

 

FSC- 1211 - LP17-60  *SOLD OUT*

Altitude: 1450 masl

Varietal: Red Bourbon

Process: Washed & Soaked

Cup profile: Lemon, cranberry with cane sugar & chocolate

 

FSC- 1212 - LP17-61 *SOLD OUT*

Altitude: 1425 masl

Varietal: Red Bourbon

Process: Washed

Cup profile: Honeydew melon, marzipan, honey and chocolate

SCAA: 86.25