Quality Report - El Salvador Los Pirineos Pacamara CM Natural

About This Coffee

Located atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria, Los Pirineos is named for its similarity to the Pyrenees mountain range that separates France and Spain, and beholds the most spectacular views in all directions. Coffee has been produced at this farm by the Baraona family for over 130 years, with the original plants and shade trees imported from Antigua, Guatemala. The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals. Currently, the main varietals of coffee grown are bourbon, typica, pacas and pacamara.

Los Pirineos has achieved great success at numerous auction programs and competitions, but it has also been long recognised by exporters, buyers and cuppers as producing some of the highest quality coffees in El Salvador. The team and family at Los Pirineos take great care to maintain clean equipment, ensuring quality processing from beginning to end, and remain current with their processing, de-pulping and drying techniques. Since 2017, Project Origin have worked with Los Pirineos to implement a number of experimental processing techniques including the carbonic maceration processing.

To their advantage, the Los Pirineos farm features a man-made plateau overlooking the Tecapa volcano where extensive drying beds stretch to allow for the drying of a variety of processed coffees. This plateau means the drying beans get an entire days’ worth of sunlight, and the westerly winds ensure even and consistent drying. There is a lot to love and admire about the Baraona family and Los Pirineos, and we may never tire of showcasing their work.

Farm Information

  • Origin: El Salvador
  • Region: Tecapa Chimaneca, Usulutan
  • Farm/Coop/Mill: Los Pirineos
  • Producer: The Baraona family
  • Variety: Pacamara
  • Process: CM Natural
  • Altitude: 1300 - 1600masl
  • Harvest: November - February
  • Sourcing Partner: Project Origin
  • Quality Score: 91

Roast Level: 


Flavour Profile

  • Aroma: Brown Sugar and Tea-like
  • Flavour: Oranges, Peach, Apricot, Plum, Brown Sugar
  • Aftertaste: Brown Sugar and Plums
  • Acidity: Orange-like acidity
  • Body: Peaches, Apricots and Plum
  • Balance & Overall: Overall a very clean and balanced coffee. As it cools down the sweetness of Peaches and Apricots increases

Recommended Brewing Parameters

  • Espresso: 20g In, 40g Out, 27 Seconds
  • Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
  • Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)