El Salvador - Los Pirineos (Black Honey) - Filter
Same farm, different varietal. Twinned with our other Los Pirineos, this coffee's flavour comes from the focus on how key varietal is when roasting. Pacamaras are an odd bunch, their size alone making them stand out. We've roasted this coffee to bring out the juicy brightness that comes from the black honey process.
- Farm: Usulutan
- Varietal: Pacamara
- Process: Black Honey
- Elevation: 1200-1550 masl
- Weight: 250g / 1KG
- Roast: Filter
Gilberto Baraona is a fifteen time winner of Cup of Excellence in El Salvador, six 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 ten new varietals that will start producing in 2017. New varietals include Orange Pacamara, Geisha, Bourbon Elite, Bourbon Laurina, Javas, and Kenya. 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.
The farm and Mill have 50 full time employees taking on a further 75 during the peak of the harvest. 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. He has the largest coffee seed bank in private hands in El Salvador and is constantly testing and exploring new options for unique cup character. It is with great excitement that we are working with him and hope to extend our offering from his farms in the coming years. All the washed lots after fermentation undergo an extra soaking in water for 12 hours which helps it is believed to stabilise the coffee and help with the longevity of the flavour. This we have seen to be true in the last few years with coffees still cupping excellently twelve months after harvest.