un.common El Salvador anaerobic Los Pirineos Pacamara


inkl. MwSt.
(67,60 / 1kg)
zzgl. Versand

Verfügbarkeit: Vorrätig

Röstdatum: 05.09.2023 (Ist das wichtig?)

A bold, fruity cup from a legendary farm. One of our favourite Pacamara lots. Expect a refined, clean expression of variety & process. Juicy & bold, reminiscent of a bag of skittles. Endlessly complex!

Farm: Los Pirineos
Producer: Diego Baraona, son of Gilberto.
Region: Usulutan.
Score: This coffee has a cupping score 88.5.
Elevation: 1400 masl.
Variety: Pacamara is a hybrid of Pacas and Margogype, famed for their high cup quality and large bean size.
Process: Ripe cherries are placed into sealed barrels in a refrigerated chamber at 16 degrees Celsius. Coffee is fermented in this environment for 72 hours and the pH of the fermentation slurry is measured to maintain consistency and quality.


This is the 3rd year we are working with Los Pirineos, meeting Diego at his farm and his home has strengthened our relationship. We look forward to working together for many years to come and are always excited to showcase his experimental lots.

Impact and Sustainability

Diego employs around 60 people on the farm, and makes sure that the people who harvest the coffee are also working on other projects on the farm year-round for consistent and sustainable work.

Diego believes sustainability is key to producing quality coffee for years to come. All of the water used in production and processing of the coffee comes from collected rainwater. He also keeps bees to produce honey and maintain a healthy ecosystem. All of the coffee at Los Pirineos is shade grown under trees planted by Diego’s father, Gilberto, which not only provide quality growing conditions for the coffee but also additional habitat space for local fauna.


Los Pirineos sits at 1400 meters above sea level on the slopes of a stand alone volcano.

The farm is operated by fifth-generation coffee producer Diego Baraona. Diego took the helm at the farm in 2020 following his father’s passing and now works to carry on the tradition and legacy of not only his father Gilberto, but the more than 130 years of experience, history, and knowledge that his family has in coffee cultivation. Diego utilises the rich volcanic soil and unique micro-climate, with sun-filled days and cool breezes, to create an environment ideal for coffee production, processing, and drying.

Zusätzliche Informationen

Gewicht 0,25 kg
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