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1200 - 1550 masl


Mechanical demucilage - washed & soaked


Usulutan, El Salvador


Bourbon, Pacas, Pacarama


Gilberto Baraona


January - March


April - July

Los Pirineos Coffee farm has been in the Baraona Family from more than 120 years, since 1880.

Gilberto Baraona is a 15 times winner of Cup of Excellence in El Salvador, 6 of which were in the top ten. The Farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region.   The farm has been the experimental ground for several new varietal projects, such as the Central America F1 variety. Currently Los Pirineos is starting to grow more than 10 new varietals that will start producing in 2017.  New varietals include Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. For the lowers altitudes below 1200 meters varietals such as Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea. Gilberto has a seed garden of 69 varieties and is also now becoming a verified seed distributor of Pacamara, Tekisic & Catisic for World Coffee Research.

The farm and Mill have 50 full time employees taking on a further 75 during the peak of the harvest. Gilberto’s obsession with quality means he pays well above the legal minimum wages to all his staff. He requires far more precision and attention to detail than the average coffee farm and so must invest time and money in the people who manage the processing. Due to the training and support he offers even his temporary staff are consistent from year to year.

Gilberto’s dedication to quality is uncompromising. He has the largest coffee seed bank in private hands in El Salvador and is constantly testing and exploring new options for unique cup character. It is with great excitement that we are working with him and hope to extend our offering from his farms in the coming years. All the washed lots after fermentation undergo an extra soaking in water for 12 hours which helps it is believed to stabilise the coffee and help with the longetvity of the flavour. This we have seen to be true in the last few years with coffees still cupping excellently 12 months after harvest.

Below are the following lots we have selected;


FSC - 1600 *SOLD OUT

Lot Number: LP18–38  Lot 1

Altitude: 1550

Varietal: Red Bourbon

Processing: Washed & soaked. Dried on raised beds in sun for 7 days

Cup Profile: Red Apple, crisp acidity with toffee, hazelnut & a full body

SCAA: 84.75


FSC - 1601  *SOLD OUT

Lot Number: LP18-39 Lot 2

Altitude: 1500

Varietal: Red Bourbon

Processing: Washed & soaked. Dried on raised beds in sun for 7 days

Cup Profile: Satsuma, brown sugar & almond with a balanced creamy body

SCAA: 85


FSC - 1602 * SOLD OUT

Lot Number: LP18–40 Lot 3

Altitude: 1450

Varietal: Red Bourbon

Processing: Washed & Soaked. Dried on raised beds in the sun for 7 days

Cup Profile: Raspberry, orange and honey with a creamy body and a cashew finish




Lot Number: LP18-41 Lot 4

Altitude: 1450

Varietal: Red Bourbon

Processing: Washed & soaked. Dried on raised beds in the sunshine for 7 days

Cup Profile: Dark cherry and raisin with a chocolate and hazelnut finish



FSC--1604 * SOLD OUT

Lot Number: LP18-42

Altitude: 1450

Varietal: Red Bourbon – Elite Heirloom selection plot on the farm

Processing: Semi – Washed. Pulped leaving 50% of mucilage remaining. Then fermented in a controlled tank at 16c for 48 hours. Dried 5 days in sunshine on raised beds and then 5 days shade beds

Cup Profile: Floral notes with blackcurrant, black tea, honey and milk chocolate




Lot Number: LP18 - 81

Altitude: 1500

Varietal: Pacamara – Santa Rosa Plot


The coffee is pulped and then placed in barrels to dry ferment for between 48-72 hours at 16c. After this the coffee is then washed and placed to dry on raised beds in the sun for 10 days.

Cup Profile: Mango, cherry, brown sugar with a dark chocolate and creamy full body

SCAA: 87.50