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El Salvador Los Pirineos Jasper Lot 204, Carbonic Maceration Natural

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Red fruits, tropical and dark chocolate

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COFFEE PROFILE

This ‘Jasper’ lot was created using Carbonic Maceration (Natural) processing, creating complex and powerful flavours. Paired with milk, this coffee has notes of ripe red fruits, dark chocolate, and a tropical sweetness with every sip. 

TASTES LIKE Red fruits, tropical and dark chocolate
ROAST Milk-based

SOURCING

Located atop the Tecapa volcano mountain range between the towns of Berlín and Santiago de Maria, ‘Los Pirineos’ boasts spectacular views in all directions – and is named for its likeness to the Pyrenees mountain range that separates France and Spain. Coffee has been produced at this farm by the Baraona family for over 130 years, with the original plants and shade trees imported from Antigua, Guatemala. The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals.

Los Pirineos has achieved great success at numerous auction programs and competitions, but it has also been long recognised by exporters, buyers and cuppers as producing some of the highest quality coffees in El Salvador. The team and family at Los Pirineos take great care to maintain clean equipment, ensuring quality processing from beginning to end, and remain current with their processing, de-pulping and drying techniques. 

Since 2017, our partners at Project Origin have worked with Los Pirineos to implement a number of experimental processing techniques including the carbonic maceration processing. The farm features a man-made plateau overlooking the Tecapa volcano, where extensive drying beds stretch to allow for the drying of a variety of processed coffees. This plateau means the drying beans get an entire days’ worth of sunlight, and the westerly winds ensure even and consistent drying. There is a lot to love and admire about the Baraona family and Los Pirineos, and we never tire of showcasing their work.


PRODUCER The Baraona family
REGION Tecapa Chimaneca, Usulutan
VARIETAL Bourbon
PROCESS Carbonic Maceration (CM) Natural
ALTITUDE 1800-2000 masl
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Origin

Tecapa Chimaneca, Usulutan, El Salvador

Known as the ‘land of volcanoes’, El Salvador is the smallest country in Central America; however, its reputation in the specialty coffee industry continues to grow, especially since the early 2000s. While coffee was planted and cultivated here mostly for domestic consumption starting in the mid-1700s, it became a stable and significant crop over the next 100 years, notably increasing in national importance during the late 1800s when the country’s other exports began to decline.

By the late 1970s, coffee exports accounted for 50 percent of the country’s GDP. However, socioeconomic and political unrest hurled the country into civil war for more than a decade, and in the 1980s various land-redistribution projects and agrarian reform disjointed the coffee industry and caused the market to decline. Lacking the resources to continue farming, producers abandoned their coffee farms, and many were left overgrown and unharvested for years until a peace agreement was reached in the 1990s.

It is often said that the Cup of Excellence competition, which came to El Salvador in 2003, was the beginning of the new “wave” of interest in Salvadoran coffee, shining the first light on some of the special varieties the small country grows. Since this time, producers in El Salvador – none more so than the Los Pirineos team – continue to innovate and improve the quality of coffee in the country.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 18-30 days after roast
Brew Parameters Dose 20.5-21g in the portafilter to extract 37-41g in the cups in 24-30 seconds at 93.5 degrees and add 120g milk weight per single espresso
Best Freeze Date 24-28 days after roast
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