Three Marks - El Salvador Pirineos
Flavor
Flavors of chocolate, hazelnut and orange.
Coffee Brewing Advice
These beans can be brewed as a filter or espresso.
Origin
The coffee comes from the Usulután in El Salvador.
Elevation
1400 m above sea level
Varietal
Pacamara
Process
Black Honey
Product information
The project
The mountains of Tecapa Chinameca are known for their high-quality coffee, thanks to their proximity
to the ocean, ideal altitude and nutrient-rich volcanic soils.
The Los Pirineos farm in the Usulután department of El Salvador, led by Diego Baraona, transmits a rich coffee legacy of more than 130 years.
The unique microclimate of sunny days and cooling breezes, perfect for the production, processing and drying of coffee, allowing the production of exceptional honey and natural coffees.
Los Pirineos maintains a coffee variety garden and nursery with approximately 70 different coffee varieties; a passion passed down from Diego's father, Gilberto, and which he plans to continue as he shapes the farm's future.
The coffee
The farm grows approximately 20 coffee varieties, with Pacamara and Bourbon making up 80% of the farm's volume.
This batch of Pacamara coffee underwent Black Honey processing.
After harvest, ripe beans are pulped and the mucilage remains intact. The ground coffee is then spread in a thin layer on shaded raised drying beds.
The shade slows down the drying process compared to the other honey processes used on the farm.
Coffee is dried for about 25 days until the ideal humidity is reached.
