10 - BEHIND THE SCENES
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WHAT THIS COFFEE MEANS TO US
We purchased coffee from DIEGO BARAONA for two consecutive years, and it was among the very first coffees we ever bought directly from a producer. Both years, the coffees were acquired through auctions, and we were more than impressed by the quality and complexity of the lots we purchased. Diego was always there to advise us on what would best suit our needs, even when it wasn’t always possible to obtain samples before purchasing each coffee.
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ABOUT LOS PIRINEOS AND DIEGO BARAONA
Located in the Usulután department of El Salvador, Los Pirineos farm is run by fifth-generation producer Diego Baraona. He took over in 2020 following the passing of his father, Gilberto, continuing the family’s 130 year legacy in coffee cultivation.
The farm sits at 1,400 meters above sea level on the slopes of an autonomous volcano, benefitting from a unique microclimate ideal for coffee production and drying. Raised drying beds are positioned between two peaks, where constant breezes allow for slow and controlled drying, perfect for honey and natural process coffees.
Around 20 varieties are grown at Los Pirineos, including Rume Sudan, SL-28, Batian, and Gesha. However, Pacamara and Bourbon make up nearly 80% of the farm’s production. Gilberto had a passion for exploring rare varieties, a tradition Diego proudly continues.
Los Pirineos is also known for its commitment to sustainability. All water used is rain-collected, bees are raised for honey and pollination, and all coffee is shade-grown under trees planted by Gilberto. About 60 full-time employees work year-round, supporting long-term economic stability for local families.
Innovative, quality-driven, and environmentally responsible, Los Pirineos is a model for farming that respects both people and nature.
Reminds us of: JASMINE TEA, HONEY, NECTARINE
ORIGIN: EL SALVADOR
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REGION:
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USULUTAN |
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PRODUCER:
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DIEGO BARAONA |
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FARM:
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LOS PIRINEOS |
| VARIETY: | RUME SUDAN |
| PROCESS: | BLACK HONEY |
| ALTITUDE: | 1450m |
100g (Whole beans)
SUGGESTED PARAMETERS
Espresso (1:2)
92ºC
8 BARS
20g IN
40g OUT
30 seconds
V60 (1:16)
92ºC
20g IN - 320g OUT
60g Bloom (0:35)
140g (0:50-1:05)
220g (1:20-1:35)
300g (1:45-2:00)
End: 2m50s