[Green Bean] Elsalvador Los Pirineos Bourbon Natural CM

ALL INFORMATION;

Origin : Elsalvador
Category : Competition Grade
Region / Area : Tecapa Chimaneca, Usulutan
Farm & Producer : Los Pirineos, Diego Baraona
Altitude : 1300-1600m
Variety / Processing : Bourbon Natural CM
Dominic's SCA Cupping Score : 88
Note : Mixed Berry, Blood Orange, Grape, Cherry Jam, Chocolate, Lactic Acidity, Heavy Body 
Harvest : 2025
Shipping : Air (vacuum)
Weight: 1kg

LOS PIRINEOS

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. In this most recent harvest, Diego Baraona was able to harvest and process additional varietals that he and Gilberto planted five years ago, including SL 28, harrar and sudan rume.

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. 

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.

BOURBON PROCESSING

o Cherries picked ripe and dark red at 20-22º Brix separated by sections of the farm
o Cherries are floated to separate low-density cherries
o Short fermentation time in tanks flushed with CO2 in a stable environment to enhance 
berry flavours
o Coffee was dried in thick stacks in full sun for 2 days to build lactic texture and body
o Final drying was then done spread thin over 18 days under shade to allow typical red 
profile with clean acidity
o Moisture content reduced to 10-12%
o Beans are stored in dried cherry pod until milling for export