El Salvador Los Pirineous Pacamara Carbonic Maceration Honey Lot #253 (green)

Description

Location: Tecapa Volcano, Department of Usulutan, eastern El Salvador

Altitude: 1300- 1600 MASL

Arabica Varietal: Pacamara

Process: Carbonic Maceration Honey

Farm: Los Pirineous

Producer: Gilberto Baraona

In the cup: Thick and complex. Mandarin, black tea, bergamot, caramel, star fruit, white grape, green apple, pomegranate, raspberry and pinot.

Gilberto Baraona’s farm Los Pirineos is located on top of the Tecapa Volcano; a volcanic mountain range in the Department of Usulutan in eastern El Salvador. The name was given because of the similarity to the mountains of the Pyrenees in Europe, which separates France and Spain. Los Pirineos has some impressive coffee producing facilities, including a substantial number of African drying beds, mechanical de-mucilage machines and ultra-violet (UV) drying areas.  The farm also has an extensive nursery and growing facilities, in which Gilberto grows exotic and experimental varietals for sale within El Salvador and abroad. Gilberto takes great care to maintain clean equipment to ensure quality processing from beginning to end. His mill is built between two mountains, which ensures constant wind going from one side to the other. This mountain corridor, running east to west, means that the coffee gets plenty of sunlight each day, perfect for growing coffee cherries.

Coffee has been produced at Los Pirineos by the Baraona family for 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 grown are Typica, Bourbon, Pacas and Pacamara.
Los Pirineos has achieved great success at numerous auction programs and competitions. Coffee
from the farm has been used for a number of coffee competitions across the world, and has also
placed numerous times at the Cup of Excellence (CoE) auction, including 2nd place in 2019.
The entire process from nursery to milling is undertaken at the farm. During the harvest, extensive
drying beds are spread across a man-made plateau overlooking the Tecapa volcano. The constant
westerly wind ensures even and consistent drying, and the location atop the volcano means the
coffee gets 100% of the sunlight of the day.

(info courtesy of Project Origin)