EL SALVADOR | OPAL PS3 CARBONIC MACERATION | LIGHT ROAST
- COUNTRY: EL SALVADOR
ESTATE: LOS PIRINEOS
PRODUCER: GILBERTO BARAONA
ELEVATION: 1300-1600 m.a.s.l.
HARVEST: JAN - MAR
PROCESS: CARBONIC MACERATION NATURAL
IMPORTER: PROJECT ORIGIN
- FILTER ROAST
FOR POUR OVER AND FILTER COFFEE
ABOUT THE PRODUCER AND HIS FARM
Gilberto Baraona’s farm Los Pirineos is located on top of the Tecapa Volcano; a volcanic mountain range in the Department of Usulutan in eastern El Salvador. The name was given because of the similarity to the mountains of the Pyrenees in Europe, which separates France and Spain.
Los Pirineos has some impressive coffee producing facilities, including a substantial number of African drying beds, mechanical de-mucilage machines and ultra-violet (UV) drying areas.
The farm also has an extensive nursery and growing facilities, in which Gilberto grows exotic and experimental varietals for sale within El Salvador and abroad. Gilberto takes great care to maintain clean equipment to ensure quality processing from beginning to end. His mill is built between two mountains, which ensures constant wind going from one side to the other. This mountain corridor, running east to west, means that the coffee gets plenty of sunlight each day, perfect for growing coffee cherries.
ABOUT THE PROCESS
In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries.
Washed CM Selection coffees are pulped before being placed in temperature and humidity controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.
Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.