Los Pirineos farm is located on a stand-alone, cone-shaped volcano and enjoys a microclimate that is not replicable anywhere in the world. The farm is named after mountain slopes that geographically resemble those of the Pyrenees Mountains in Europe. It has a unique position between the towns of Berlín and Santiago, and most of the farm is planted with Gilberto’s favorite variety: Pacamara. He is an expert in cultivating and propagating this variety and has the only WCR certified nursery to sell the seeds. The remaining majority of productive coffee plants are Bourbon and Pacas varieties, but that is poised to change in years to come.
Currently, a large part of the farm is being renovated and planted with exotic varieties such as Geisha, Java, Rume Sudan, SL28, and five different varieties brought from Ethiopia. These varieties are first tested in the coffee variety garden, which features some 80 different varieties. There are some very intriguing varieties that have never been released for cultivation by the breeders such as Polisperma, whose cherries have up to ten seeds. The farm is also home to two mutations that are Gilberto’s best guarded secrets: Marageisha and Yellow Pacamara. These new and exciting plants will be producing in the next two years.
It is not only the growing microclimate that is unique, the drying facility is also a work of art. The drying beds are positioned between two peaks, creating a wind tunnel through which a breeze continuously passes. The beds are exposed to sun for twelve hours a day yet do not burn due to the cold winds. These factors lend themselves to the production of Natural and Honey processed coffees with a prolonged controlled fermentation. Los Pirineos belongs to Gilberto Baraona, a coffee producer with many accolades including 15 El Salvador Cup of Excellence wins and recognition as the best coffee producer of El Salvador. Gilberto remains humble despite these awards and devotes his work to improving coffee on the farm.
Pacamara is another exotic and special coffee variety like geisha, and is originally from El Salvador. That's why pacamaras from El Salvador are always strong in its own unique characteristics. The pacamara from Los Pirineos represents its beautiful floral notes as well as delicate fruity flavours. Also, its carbonic washed maceration process has made this coffee to have vibrant citric acidity which waters your mouth. It's just delicate and elegant!
How this coffee is roasted
This pacamara has an elegant floral note as well as delicate fruits flavours. To enhance this, this coffee is light roasted with an enough development time ratio which makes this coffee have a complex flavour structure.
- Origin: El Salvador
- Region: Usulutan
- Farm: Los Pirineos
- Altitude: 1,600masl
- Variety: Pacamara
- Process: Carbonic Maceration Washed
- Best Ageing Window: 14-21 days
- Best as: Pourover Filter
How to brew this coffee
- Espresso: 19g dose, 42g beverage yield, 27s extraction time
- Flavour Profile: Floral, peach, mandarine, nectarine
- Milk: 23g dose, 44g beverage yield, 33s extraction time, 150g milk
- Flavour Profile: Vanilla, berries, candied lemon, cacao
- Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 00s extraction time, total 240g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: Floral, peach, nectarine, mandarine, caramel, white tea