Los Pirineos • Washed Bourbon

Recommended Roast Level

Full City (Medium)

Tasting Notes

Almond - This coffee is very smooth with high clarity. In this traditional cup profile, we pick up notes of almond and a definitive overall nut-forward essence. 

Maple - This coffee has a very subtle woodsy note with loads of developed sweetness. Maple syrup ties those two ideas together in a really easy way. 

Apple Butter - A real tasty piece of toast with some smooth apple butter is something we feel really points to the cup profile of this coffee. 

Los Pirineos Coffee Production

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.

Highlights