LOS PIRINEOS - HONEY & NATURAL

el-salvador

85-88.5
Download Sheet
Altitude

1200 - 1550 masl

Preparation

Mechanical demucilage & dried on raised beds

Location

Usulutan, El Salvador

Variety

Bourbon, Pacas, Pacarama, Tekisic

Owner

Gilberto Baraona

Harvest

January - March

Shipment

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. There is real precision to the work on the farm when drying the honey and natural coffees with a team of people constantly turning the coffee to ensure the most uniform drying. Some of the coffee will be sun dried where as all black honey coffee will be shade dried on 128 small individual beds.

Below are the following lots we have selected;

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FSC – 1591 – Orange Honey *SOLD OUT

Lot Number: LP18-33

Varietal: Red Bourbon

Processing: Pulped with 100% of mucilage remaining. Dried on raised beds full sun. Coffee is left for 1 day without being moved and then moved 4 times a day. Covered at night with total time 10-14 days drying

Cup Profile: Honey, lemon & grape with bright acidty & a silky body

SCAA: 86

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FSC – 1594 – Yellow Honey *SOLD OUT

Lot Number: LP18–31

Varietal: Red Bourbon

Processing: Pulped with 100% of mucilage remaining. Dried on raised beds full sun. Coffee moved form the first day and at least 4 times a day. Covered at night with total time 10-14 days drying

Cup Profile: Jasmine floral with apricot, orange & honey. Sweet & delicate body

SCAA: 85.75

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FSC – 1595 – Red Honey

Lot Number: LP18–32b

Varietal: Red Bourbon

Processing: Pulped with 100% of mucilage remaining. Dried on raised beds full sun. Coffee is left for 2 days without being moved and then moved 4 times a day. Covered at night with total time 20 days drying.

Cup Profile: Green apple and orange with almond, milk chocolate & honeycomb

SCAA:86 

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FSC- 1596 – Black Honey 

Lot Number: LP18-41 Lot 4

Varietal: Red Bourbon

Processing: Pulped with 100% of mucilage remaining. Dried on shade beds. Coffee is moved 4 times a day from the first day on the beds Covered at night with total time 20 days drying.

Cup Profile: Blackberry, apple sour with sparkling acidity & brown sugar

SCAA:86.25

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FSC- 1598 – Lot 2

Lot Number: LP18 – 36b 

Varietal: Red Bourbon 

Processing: Natural - Coffee cherry is floated & separated. The cherry is then placed on the drying beds moved continuously from the first day at least 4 times a day. The drying time is approximately 15 days 

Cup Profile: Strawberry and juicy plum jam with dark chocolate & a caramel finish

SCAA:86.50

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FSC- 1599 – Natural Lot 1

Lot Number: LP18-35b

Varietal: Red Bourbon

Processing: Natural - Coffee cherry is floated & separated. The cherry is then placed on the drying beds moved continuously from the first day at least 4 times a day. The drying time is approximately 15 days 

Cup Profile: Sweet orange and peach with bright acidity and a praline finish with a creamy body

SCAA:86.25

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FSC- 1519 – Pacamara Yellow Honey *SOLD OUT

Lot Number: LP18-29

Varietal: Pacamara

Processing: Pulped leaving 100% mucilage on the coffee. Then moved immediately from the first day and al leas 4 times a day. Drying time 10-15 days.

Cup Profile: Blackberry jam, orange & brown sugar with a juicy full body

SCAA:  87

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FSC-1605 – Pacamara Black Honey *SOLD OUT

Lot Number: LP18-56

Varietal: Pacamara

Processing: Pulped with 100% of mucilage remaining. Dried on shade beds. Coffee is moved 4 times a day from the first day on the beds Covered at night with total time 20 days drying.

Cup Profile: Sweet fig & plum, sticky caramel, hops and buttery body

SCAA: 87

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FSC-1593 – Pacamara Natural *SOLD OUT

Lot Number: LP18-80 

Varietal: Pacamara

Processing: Natural - Coffee cherry is floated & separated. The cherry is then placed on the drying beds moved continuously from the first day at least 4 times a day. The drying time is approximately 15 days

Cup Profile: Plum,winey acidity, vanilla, chocolate, raw honey & big body

SCAA:87

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FSC- 1592 – Pacamara Natural – Lot 1 *SOLD OUT

Lot Number: LP18-28

Varietal: Pacamara

Processing: Natural - Coffee cherry is floated & separated. The cherry is then placed on the drying beds moved continuously from the first day at least 4 times a day. The drying time is approximately 15 days

Cup Profile: Stewed plums, cherry with bright acidity, dark chocolate & a creamy body

SCAA:87.5