LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR
LOS PIRINEOS ( LOT 19) - EL SALVADOR

LOS PIRINEOS ( LOT 19) - EL SALVADOR

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LOS PIRINEOS ( LOT 19)

 

Los Pirineos Coffee farm has been in the Baraona Family from more than 120 years, since 1880. Gilberto Baraona is a 15 times winner of Cup of Excellence in El Salvador, 6 of which were in the top ten. The Farm is located at the top of the Tecapa Volcano, in the Tecapa Chinameca Coffee Region. The farm has been the experimental ground for several new varietal projects, such as the Central America F1 variety. Currently Los Pirineos is starting to grow more than 10 new varietals that will start producing in 2017. New varietals include Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, and Java. For the lowers altitudes below 1200 meters varietals such as Castillo Naranjal, Costa Rica 95, Lempira, Obata, and Casiopea. Gilberto has a seed garden of 69 varieties and is also now becoming a verified seed distributor of Pacamara, Tekisic & Catisic for World Coffee Research. Gilberto’s 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 and so must invest time and money in the people who manage the processing. Due to the training and support he offers even his temporary staff are consistent from year to year. Gilberto’s dedication to quality is uncompromising. It is with great excitement that we are working with him and hope to extend our offering from his farms in the coming years. The coffee is pulped with 100% of mucilage remaining. It is dried on raised beds in the sun. On the beds the coffee is left for 1 day without being moved and then moved 4 times a day. It is covered at night with total time 10-14 days drying.

 

TASTING NOTES 

Candied nuts. Orange Cake. Dark Chocolate.Sugary 

 

PRODUCER : GILBERTO BARAONA

REGION : BERLIN USULUTAN

PROCESS : HONEY

ALTITUDE: 1200-1500 masl

CULTIVAR: BOURBON

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