Chocolate coated oranges, yellow peach and loquat
Producer: Diego Baraona
Region: Tecapa Chimaneca, Usulutan
Country: El Salvador
Processing: CM Natural
Elevation: 1300 - 1600 masl
Variety: Sudan Rume
Sourced By: Project Origin
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About Los Pirineos:
Located atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria, Los Pirineos is named for its similarity to the Pyrenees mountain range that separates France and Spain, and beholds the most spectacular views in all directions. 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. Currently, the main varietals of coffee grown are bourbon, typica, pacas and pacamara. In this most recent harvest, Diego Baraona was able to harvest and process additional varietals that he and Gilberto planted five years ago, including SL 28, harrar and sudan rume.
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, Project Origin have worked with Los Pirineos to implement a number of experimental processing techniques including the carbonic maceration processing.
To their advantage, the Los Pirineos 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 may never tire of showcasing their work.
Processing Details:
1. Cherries picked ripe and dark red at 20-22º Brix separated by sections of the farm.
2. Cherries are floated to separate low-density cherries.
3. Cherries are fermented at an ambient temperature in tank flushed with CO2 for a short fermentation time to develop fruit flavours of pineapple, peach and nectarine.
4. Cherries were dried under shade for 25 days o Moisture content reduced to 10-12%.
5. Beans are stored in dried cherry pods until milling for export.
6. Many years ago, Gilberto planted Sudan Rume and told Project Origin this would one day make one of his finest coffees. Since 2020, we have proudly presented the truth of that statement and honoured Gilberto’s legacy, sharing this variety with our processing techniques, expertly managed by his son, Diego.
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