El Salvador Los Pirineos

Country: El Salvador

Farm: Los Pirineos

Process: Black Honey

Notes: Honey | Caramel | Tangerine | Cherry 

Roasted for

Los Pirineos Coffee farm has been in the Baraona Family for more than 120 years, since the family first moved there in 1880. Gilberto, one of the 3rd generation of coffee farmers from the Baraona family, now owns the farm.

Bob regrets the fact that Gilberto cannot bark, he would have respected his wagging of the tail, as Gilberto is the one to have designed and built the most modern specialty coffee mill in the whole of El Salvador. All of the processing takes place on the farm, and he oversees all aspects of production with a meticulous eye for detail. 

The farm is located at the top of the Tecapa Volcano, at around 1450 mas and is  specialised in growing Bourbon and Pacamara, having one of the oldest heirloom Bourbon varieties in the country. It has also been the experimental ground for several new varietal projects, including the Central America F1. This year, Los Pirineos is starting to grow more than 10 new varietals, including Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. For the lower altitudes, below 1200 metres, Gilberto also grows Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea.

The farm and mill have 50 full-time employees and they take on a further 75 during the peak of the harvest. Gilberto never dogs his employees, on the contrary, his 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. 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.