Anaerobic Pyrenees

Gilberto Baraona was a shining beacon of the coffee industry in El Salvador. For many years, he worked tirelessly to explore production possibilities, with a varietal program that many dream of: the nursery that Gilberto developed houses more than 70 different coffee cultivars. Now, in the hands of his son Diego, Los Pirineos continues to offer the unexpected.

At 1,400 meters above sea level, Los Pirineos sits on volcanic slopes among lush forests. The microclimate surrounding the volcano offers sunny days and cool breezes ideal for growing and drying. In the drying area of ​​the farm, the raised beds are situated between two peaks that constantly channel the wind through the drying coffee. With twelve hours of sunshine a day, it creates an ideal environment for honey and natural processing.

Quality and responsibility are fundamental in Diego's way of working. All water used in processing comes from collected rain, and bees are kept on the farm to aid pollination throughout the farm and surrounding forest. With more than 60 employees, Diego guarantees year-round employment on projects across the farm.

Process:
This batch underwent an anaerobic process. The freshly harvested cherries are placed in sealed barrels in a refrigerated chamber at 16 degrees Celsius. The coffee is fermented for 72 hours while the pH of the fermentation slurry is measured to maintain consistency and quality. The cherries are then dried on raised beds for 25 days to reach the ideal humidity for crushing and export.

Through a perfectly perfected anaerobic process, Diego has magnified the sweetness of the Pacamara variety. The result is a coffee with abundant fruit flavor and floral elegance. Notes of ripe mango, apple, caramel and honeysuckle. The texture is full and sweet on the palate, like fine honey, balanced by a touch of citric acidity.