Gilberto Baraona is a famed coffee producer in El Salvador, with his farm Los Pirineos working with many experimental and unique lots. This experimental carbonic maceration-processed coffee is grown, processed and dried at the farm, which sits atop a mountain range with excellent ventilation and breathtaking views.
This experimental lot is the result of extensive fermentation through carbonic maceration. As a filter coffee it has a cherry liquer-like flavour, with chocolate ganache sweetness and plum notes on the finish.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.
FARM Los Pirineos
PRODUCER Gilberto Baraona
PROCESS Carbonic maceration